Vegetable Meatball Stew

SUBMITTED BY: Linnie Watkins

"An elderly man I cared for shared this recipe with me. I'd make a batch for him and freeze half in single-serving portions for quick meals. I often prepare this for my own family and for church potlucks. - Linnie Watkins, Hebo, Ohio"

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PREP TIME	20 Min
COOK TIME	1 Hr 5 Min
READY IN	1 Hr 25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (8 ounce) can tomato sauce, divided
1 egg
1 medium onion, finely chopped
1/2 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground allspice
1 pound ground beef
3 cups water
3 medium potatoes, peeled and quartered
6 medium carrots, sliced
1 (10 ounce) package frozen peas
1/2 cup chopped green pepper
1 envelope onion soup mix

DIRECTIONS

In a bowl, combine 1/4 cup tomato sauce, egg, onion, bread crumbs, salt, pepper and allspice. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large saucepan, brown meatballs; drain. Add the water, potatoes, carrots, peas, green pepper, soup mix and remaining tomato sauce; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is no longer pink and vegetables are tender.