Last year I shared an easy meatball soup recipe thatuses convenience food items. I decided there was no excuse for being lazy andremade that recipe using homemade ingredients and keeping the calories as lowas possible.
Homemade MeatballStew
1 cup crushed Saltine crackers¼ cup fat free half and half1 egg¼ cup ketchup1 T. Worcestershire sauce1 t. Italian seasoning1 t. garlic salt1 t. dried parsley1 pound 93% lean ground beef1 cup baby carrots, cut into small pieces1 cup fresh green beans, cut into thirds1 large Russet potato, peeled and cut into small chunks1 celery heart, rib, greens and heart thinly sliced1 cup canned corn (or fresh)1 carton beef stock1 cup water2 cups dry macaroni or farfalle (bowtie) pasta
Preheat oven to 400 degrees.
Combine crushed crackers and half and half; let sit for fiveminutes to soften crackers. Add egg, ketchup, Worcestershire sauce andseasonings. Mix in ground beef with your hands. Shape into small balls.
Spray a Dutch oven with nonstick cooking spray. Placemeatballs in the bottom of the Dutch oven and bake in preheated oven for 20minutes, or until cooked through. Remove from oven and remove meatballs with aslotted spoon.
Add vegetables (with the exception of canned corn) to Dutchoven. Saut̩ for 2 Р3 minutes, scraping up bits of meatballs from bottom ofpan. Add beef stock and water and bring to a boil. Cover and reduce heat tomedium; boil gently for 10 minutes. Reduce heat to low and add reservedmeatballs and corn. Cook for an hour, until vegetables are soft.
Meanwhile, cook pasta according to package directions. Drainand add to meatball stew just before serving. Add water, if necessary, to thinstew.
Serves 6
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