Meatball Stew

Ingredients

3 eggs, lightly beaten
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
Dash pepper
1/2 pound each ground beef, pork, and veal
4 medium potatoes, peeled and cut into small chunks
3 medium carrots, sliced
1-1/2 cups chopped celery
1 medium onion, cut into wedges
1 garlic clove, minced
1 envelope onion soup mix
2-1/4 cups water
1 cup frozen peas, thawed
4-1/2 teaspoons minced fresh parsley

Directions

~Preheat oven at 350°.

~In a large bowl, combine the eggs, bread crumbs, cheese, and pepper. Crumble beef, pork, and veal over mixture and mix well. Shape into 1-1/2-in. balls.

~Place meatballs on a greased rack in a shallow baking pan. Bake for 20 to 25 minutes. Drain on paper towels. Place the meatballs, potatoes, carrots, celery, onion, and garlic in a Dutch oven.

~In a small bowl, combine soup mix and water. Pour over meatball mixture. Bring to a boil.

~Reduce heat. Cover and simmer for 25 to 30 minutes. Stir in peas and parsley and heat thoroughly.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.