Meatball stew with dumplings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Recipe Of Basic Meatballs; * |
| 10½ | ounce | Cream of Celery Soup; ** |
| ¼ | cup | Dairy Sour Cream |
| 2 | cups | Biscuit Baking Mix; Bisquick |
| 2 | eaches | Eggs; Lg. |
| 2 | cups | Biscuit Baking Mix; Bisquick |
| 2 | tablespoons | Parsley Flakes |
| 16 | ounces | Vegetables; *** |
| 15 | ounces | Potatoes;Drained&Sliced, 1Cn |
| 1 | x | Egg Or Parsley Dumplings |
| 2 | tablespoons | Milk |
| ⅔ | cup | Milk |
Directions
EGG DUMPLINGS
PARSLEY DUMPLINGS
* See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of peas, cut green beans, or sliced carrots.
~------------------------------------------------------ ~----------------- Prepare the basic meatball recipe ~- except cook them 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 the dumplings. Drop the dough by TBLS 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.