Recipe: Soup Pot Stew with Make-Ahead Meatballs

SOUP POT STEW

1 recipe Make-ahead Meatballs (recipe follows)
1 (16 ounce) whole can tomatoes
1/2 jar (16 ounce size) small onions
1/2 can (16 ounce size) whole potatoes
1 (10 ounce) package frozen mixed vegetables with butter sauce
1 to 2 teaspoons chili powder
1 cup water
2 teaspoons instant beef bouillon or
1 beef bouillon cube

Heat frozen meatballs, the tomatoes (with liquid), onions (with liquid), potatoes (with liquid) and remaining ingredients to boiling in Dutch oven, stirring occasionally; reduce heat. Cover and simmer 10 minutes.

MAKE-AHEAD MEATBALLS
Makes about 35 meatballs

1 pound ground beef
3 tablespoons instant minced onion
1/2 cup dry bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 egg
1/4 cup milk

Heat oven to 400 degrees F.

Mix all ingredients; shape mixture into 1-inch balls. Place in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.

Bake until done, about 10 minutes.

TO FREEZE:
Cool meatballs about 5 minutes. Place in freezer 15 minutes. Pack partially frozen meatballs in freezer container, heavy plastic bag or wrap securely in aluminum foil. Label, date and place in freezer.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Betty Crocker's Hearty Meat and Potatoes, No. 12, General Mills Inc., 1985