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Meatball Stew With Dumplings
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- #53431
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
18 packaged frozen meatballs
1 can cream of celery soup
1/4 cup sour cream
1 can (16 ounce size) vegetables (e.g., peas, cut green beans or sliced carrots)
1 can (15 ounce size) sliced potatoes
EGG DUMPLINGS
2 cups biscuit baking mix
2 eggs
2 tablespoons milk
PARSLEY DUMPLINGS
2 cups biscuit baking mix
2 tablespoons parsley flakes
2/3 cup milk
directions
Prepare the meatballs in a Dutch oven. Drain off the excess fat. Add the soup, sour cream, peas (with liquid) and potatoes. Heat to boiling, stirring occasionally.
Prepare one or the other of the dumplings. Drop the dough by Tablespoons onto the boiling stew. Simmer uncovered for about 10 minutes. Cover and simmer another 10 minutes longer. Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
added by
randimiller
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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