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Meatball Stew

Meatball Stew

Ingredients

  • 3 strips thick bacon; diced
  • 1 tablespoon virgin olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 1 heaping teaspoon minced garlic
  • 1 teaspoon dried marjoram (or thyme)
  • 2 teaspoons paprika 
  • 2 (10.5 oz) cans Beef Consomme*
  • 1/4 cup red wine
  • 1 (14.5 oz) can Margaret Holmes Tomatoes and Okra
  • 1 (14.5 oz) can Margaret Holmes Italian Green Beans
  • 1 (14.5 oz) can Glory Foods Butterbeans
  • 1 (12 count) package pre-cooked beef meatballs
  • Freshly chopped parsley 
  • Salt & freshly ground black pepper to taste

Directions

  1. Fry bacon for 2 minutes  in a large (6-8 cup) stock pot,
  2. Stir in olive oil, onion and red bell pepper. When onion
    starts to soften (about 3 minutes), stir in garlic, marjoram
    and paprika. Cook in low for a few minutes more then add
    beef consommé and red wine.
  3. Allow to simmer for 5-6 minutes then add tomatoes & okra, green beans, butterbeans and meatballs.
  4. Simmer on low for 20 minutes, stirring occasionally before adding lemon zest and seasoning with smoked salt and pepper.
  5. Sprinkle with parsley before serving.
  6. Warm cornbread is perfect to serve with this stew.
Yield: 4-5 servings
  • Beef Consommé is located in the canned soup isle; beef both may be substituted.

This recipe uses the following products:

1
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