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Bavarian Meatball Stew

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Bavarian Meatball Stew                               Servings: 8

(Taste of Home)


1 egg, lightly beaten

½ cup soft bread crumbs

3 Tablespoons dried parsley flakes

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ teaspoon pepper

1 ½ pounds ground beef

2 cans (14 ½ ounces each) beef broth

1 can (14 ½ ounces) diced tomatoes, undrained

1 can (14 ounces) Bavarian sauerkraut, rinsed and well drained

2 medium potatoes, peeled and cubed

2 medium carrots, sliced

2 celery ribs, sliced

1 envelope onion soup mix

1 Tablespoon sugar

½ teaspoon pepper

1 bay leaf


  1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain.
  2. Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving.

 (Photo: Taste of Home)


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