Best Turkey Meatball Stew Recipes

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CONTEST-WINNING TURKEY MEATBALL SOUP

You don't need to cook the tender homemade meatballs or boil the egg noodles separately, so you can easily stir up this savory soup in no time. I usually double the recipe for our family of seven. -Carol Losier Baldwinsville, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 12



Contest-Winning Turkey Meatball Soup image

Steps:

  • In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

Nutrition Facts : Calories 193 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

2 cans (14-1/2 ounces each) chicken broth
1 celery rib with leaves, thinly sliced
1 medium carrot, thinly sliced
1/4 cup chopped onion
1 tablespoon butter
1 egg, lightly beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked egg noodles

THE BEST TURKEY MEATBALLS

These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 12 meatballs

Number Of Ingredients 12



The Best Turkey Meatballs image

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
  • Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
  • Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
3/4 cup finely ground fresh breadcrumbs (from 3 to 4 slices white bread, crusts removed)
1/2 cup milk
1 pound ground turkey (93/7 ratio)
1/2 cup whole milk ricotta cheese
2 tablespoons grated Parmesan
1 clove garlic, grated
1/4 cup packed parsley leaves, finely chopped (about 2 tablespoons chopped)
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten

SPANISH TURKEY MEATBALL STEW

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12



Spanish Turkey Meatball Stew image

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl. Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
  • Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley.

Nutrition Facts : Calories 458, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 81 milligrams, Sodium 1,234 milligrams, Carbohydrate 36 grams, Fiber 8 grams, Protein 38 grams

2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 cloves garlic, minced
Kosher salt
1 teaspoon smoked paprika
1 cup sliced small carrots
2 14-ounce cans low-sodium diced fire-roasted tomatoes
2 cups low-sodium chicken broth
1 15-ounce can chickpeas, drained and rinsed
1 1/4 pounds lean ground turkey
3/4 cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping
Freshly ground pepper

TURKEY MEATBALL STEW

A one-pot comfort food stew with a rich, savory broth, and loaded with fresh veggies and tender turkey meatballs.

Provided by lutzflcat

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 6

Number Of Ingredients 20



Turkey Meatball Stew image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Coat a wire rack with nonstick cooking spray, set on prepared baking sheet, and set aside.
  • Combine ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the baking rack.
  • Bake in the preheated oven until no longer pink in the center, about 12 minutes.
  • Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes; stir until well combined. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until potatoes and carrots are cooked and the broth has somewhat reduced, 20 to 25 minutes.
  • Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 29.9 g, Cholesterol 89 mg, Fat 16.9 g, Fiber 4.9 g, Protein 21.6 g, SaturatedFat 3.5 g, Sodium 633.4 mg, Sugar 8.2 g

cooking spray
1 pound 93% lean ground turkey
1 cup fresh bread crumbs
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon onion powder
1 pinch salt and ground black pepper to taste
¼ cup olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
3 cups low-sodium chicken broth
2 cups cubed peeled potatoes
1 cup peeled, chopped carrots
1 cup frozen peas
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes

TURKEY MEATBALL AND VEGETABLE STEW

The flavor and color of fresh vegetables and herbs abound in this stew. Make the meatballs first, and let them firm up in the refrigerator while you chop the veggies for the stew. Serve on its own, with hot biscuits, or over mashed potatoes or noodles, whichever your family prefers. Satisfying, but light, I hope it's a keeper for you!

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 8

Number Of Ingredients 23



Turkey Meatball and Vegetable Stew image

Steps:

  • Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.
  • Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.
  • Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.
  • Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).
  • If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 6.1 g, Fiber 5.1 g, Protein 16.9 g, SaturatedFat 1.4 g, Sodium 985.8 mg, Sugar 7.5 g

½ cup quick-cooking oats
½ cup minced white onion
½ cup sliced fresh mushrooms
1 ½ tablespoons minced fresh basil
1 ½ tablespoons minced fresh parsley
2 cloves garlic, minced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
1 pound 93% lean ground turkey
3 cups chopped butternut squash
2 cups chopped carrots
2 cups chopped mushrooms
1 cup chopped celery
1 cup chopped parsnips
1 medium red onion, chopped
2 cloves garlic, minced
1 bay leaf
6 cups chicken broth
⅔ cup dry white wine
1 cup frozen green peas
3 tablespoons cornstarch
2 tablespoons chopped fresh parsley

MEATBALL STEW

Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice-but it's also good just as it is.-Savilla Zook, Seabrook, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 14



Meatball Stew image

Steps:

  • In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.

1 large egg, lightly beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
4 medium potatoes, peeled and diced
4 medium carrots, diced
1 jar (16 ounces) whole onions, drained
1/4 cup minced fresh parsley

SIMPLE MEATBALL STEW

The combination of tender meatballs plus potatoes, carrots and pearl onions in a golden gravy really hit the spot on chilly days after we'd worked up an appetite doing our morning chores. Mom served it with pride for Saturday dinners when I was growing up on the farm.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 14



Simple Meatball Stew image

Steps:

  • In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef; mix well. Shape into 48 meatballs. , In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer until vegetables are tender, about 30 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 374 calories, Fat 16g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 858mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

1 large egg, beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1-1/2 pounds ground beef
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
1 jar (16 ounces) whole pearl onions, drained
1/4 cup minced fresh parsley

HEARTY MEATBALL STEW

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19



Hearty Meatball Stew image

Steps:

  • For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
  • For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
  • Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

1 slice white sandwich bread, torn into small pieces
8 ounces 20-percent-fat ground beef (about 8 ounces)
2 sweet mild Italian sausages, casings removed
One 15-ounce can diced tomatoes, drained
1/4 teaspoon dried crushed red pepper flakes
1 1/2 cups chicken broth
1 egg
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
4 tablespoons extra-virgin olive oil
1 small onion, sliced (about 1 cup)
1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound large white mushrooms, quartered
One 8 to 10-ounce russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices
4 ounces green beans, trimmed, cut into 1-inch-long pieces

SPEEDY MEATBALL STEW

Serve beef meatballs in a tomato casserole with garlic and rosemary and eat with pasta or crusty bread

Provided by Jennifer Joyce

Categories     Dinner, Lunch, Main course

Time 20m

Yield Makes 4 lunches

Number Of Ingredients 9



Speedy meatball stew image

Steps:

  • Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.
  • Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.

Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.68 milligram of sodium

2 medium potatoes , peeled and cut into bite-size cubes
1 tbsp olive oil
250g small lean beef meatball
1 onion , chopped
2 garlic cloves , chopped
1 tbsp chopped rosemary
560ml jar passata
200g frozen pea
few parmesan shavings, to serve (optional)

TURKEY MEATBALLS IN TOMATO SAUCE

Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.

Provided by Melissa Clark

Categories     dinner, lunch, meatballs, main course

Time 50m

Yield 28 meatballs, 4 to 6 servings

Number Of Ingredients 13



Turkey Meatballs in Tomato Sauce image

Steps:

  • In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
  • Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
  • When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
  • Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams

1/2 cup grated Parmesan cheese, more for serving, if desired
1/2 cup panko or other plain dried bread crumbs
1/4 cup minced onion
1/4 cup chopped chives or basil
2 garlic cloves, grated on a microplane or minced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Pinch red pepper flakes (optional)
1 1/2 pounds ground turkey, very cold
1 large egg, beaten
3 tablespoons extra-virgin olive oil, more as needed
3 cups marinara sauce, more to taste

TURKEY MEATBALL STEW

A relatively quick and easy stew which will serve many (or make many servings for the freezer). This is a great way to get reluctant kids and husbands to eat some veggies, and because you bake the meatballs, it cuts out on a lot of the fat normally found in pan-fried meatballs. Feel free to vary the ingredients (adding more or less of something as you like). This can be served as a lunch/light dinner, or as a starter for a meal. I serve this with grated parmesan cheese on top, and crusty bread for dipping.

Provided by KatiesMama

Categories     Lunch/Snacks

Time 1h35m

Yield 12-16 serving(s)

Number Of Ingredients 23



Turkey Meatball Stew image

Steps:

  • Preheat oven to 350 degrees.
  • Combine the first seven ingredients, and form into meatballs.
  • Place meatballs on a roasting pan, and bake in oven for about 20-25 mins (depending on the size of the meatballs).
  • Turn the oven to broil, and let the meatballs broil for about 5 minutes, or until a nice crust has formed. Remove from oven.
  • Meanwhile, combine the remaining ingredients in a large soup pot, stirring to mix and to help dissolve the tomato paste.
  • Cover pot and heat over low-medium heat until stew begins to bubble (about 20-30 minutes), and reduce heat.
  • Add meatballs, and continue cooking for at least another 40 minutes. (You are certainly welcome to let it cook longer).

Nutrition Facts : Calories 265, Fat 5.2, SaturatedFat 1.5, Cholesterol 49.4, Sodium 483, Carbohydrate 44, Fiber 7, Sugar 7.8, Protein 14

1 lb ground turkey
1/3-1/2 cup breadcrumbs
1/4 cup parmesan cheese, grated
1/2 onion, finely chopped
1 egg
1/2 teaspoon italian seasoning
1/2 teaspoon oregano
8 cups water
1 (3 2/3 g) chicken bouillon cubes
4 large potatoes, cut into 1-2 inch chunks
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (15 ounce) can corn, drained
1 (15 ounce) can green beans, kitchen-cut and undrained
1 cup baby carrots, peeled
1 tablespoon italian seasoning
2 bay leaves
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
2 tablespoons garlic, minced (I used the canned stuff for spreading on garlic bread)
1 pinch sugar
1 pinch sea salt

QUICK AND EASY MEATBALL STEW

Basic ingredients make this hearty stew a favorite at the home of Margery Bryan in Royal City, Washington. "I usually have everything on hand for this recipe, so it's simple to load up the slow cooker at noon. When I get home, dinner's ready and waiting."

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 4 servings.

Number Of Ingredients 10



Quick and Easy Meatball Stew image

Steps:

  • In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain. , Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. , Cover and cook on low for 6-8 hours or until the vegetables are tender.

Nutrition Facts : Calories 402 calories, Fat 14g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1324mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

1 pound lean ground beef (90% lean)
1-1/2 teaspoons salt or salt-free seasoning blend, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
1 large onion, cut into chunks
1/2 cup water
1/2 cup ketchup
1-1/2 teaspoons cider vinegar
1/2 teaspoon dried basil

BEST TURKEY MEATBALL STEW

Make and share this Best Turkey Meatball Stew recipe from Food.com.

Provided by internetnut

Categories     Stew

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 9



Best Turkey Meatball Stew image

Steps:

  • Thaw meatballs in microwave 2 minutes and cut in half.
  • Put all ingredients in casserole or dutch oven and mix. If desired, other spices such as rosemary, thyme and black pepper, can be added to this dish. Cover and bake at 350 for 2 hours.
  • Other Cooking Methods: Crockpot-Add 2 hours to baking time if cooking in crockpot on medium-high setting. Stove Top-Use a heavy gauge covered stock pot and adjust cook time to 1 1/2 hours. Stir on stove top to avoid scorching.

Nutrition Facts : Calories 264.8, Fat 0.6, SaturatedFat 0.1, Sodium 562, Carbohydrate 61.8, Fiber 8.8, Sugar 16.2, Protein 6.1

12 ounces rosina homestyle meatballs
1 medium red onion, chopped
6 medium carrots, sliced
2 large potatoes, cut up
1 cup celery, diced
24 ounces v 8 vegetable juice
3 tablespoons tapioca
1 tablespoon sugar
1 teaspoon Tabasco sauce

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