By Kevin Williams
Some recipes are just real gems and this is one of them. Imagine the heartiness and depth and richness of meatballs combined with the comfort of a stew and that is what you get with this recipe. Amish cooking, at its core, is comfort foot. And what could be more comforting on a cold,blustery day when you’ve just come in from milking cows or putting up a fence than sitting down to a thick, meaty stew?
Thank you to Patricia P. a reader in Kentucky for making this meal for us as part of the ongoing Amish Recipe Project. This recipe came from an Amish woman in Canada.
- 1 1 /2 pounds hamburger, 1 cup soft bread crumbs
- 1 /4 cup finely chopped onions
- 1 beaten egg, 1 teaspoon salt
- 1 /2 teaspoon marjoram
- 1 /4 teaspoon thyme
- 2 tablespoons cooking oil
- 1 can condensed tomato soup
- 1 can beef brown (10 1 /2 ounces)
- 4 medium potatoes, pared and quartered
- 4 carrots, scraped and cut into 1 inch chuns
- 8 small white onions, peeled
- 2 teaspoons parsley, chopped
- Combine the first 7 ingredients.
- Shape into 24 meatballs in oil in a 4-quart pan.
- Add condensed soups and vegetables.
- Bring to a boil; cover and simmer for 30 minutes or until vegetables are tender.
- Add parsley. Makes 5 – to 8 servings.