Jesse's Meatball Stew

Step 1/4

• ⅔ lbs 80/20 Ground Beef
• ⅛ cup Sweet Onion
• ⅓ Large Egg
• ⅔ tsp Dried Parsley
• ⅔ tsp Dried Mint
• ⅛ tsp Salt
• ⅛ tsp Black Pepper
• ⅛ cup Un-cooked White Rice

• Large Mixing Bowl

In a large mixing bowl, combine 2LB of 80/20 Ground Beef*, 1/2 cup of Sweet Onion, 1/2 cup of Un-cooked White Rice, large Egg, 2TSP dried Parsley, 2TSB dried Mint, 1/4TSP Salt and 1/4TSP of Black Pepper. Form Meatballs making a total of 12 medium sized Meatballs. *You can use a leaner type of ground beef, and/or ground Chicken or Turkey*

Step 2/4

• 2 cups Low Sodium Beef Broth
• ⅔ Tomatoes (Cut in 4)
• ⅛ Sweet Onion (Cut in 4)
• ⅔ cloves Garlic

• Blender

In a Blender, add 6 cups of Low Sodium Beef Broth, 2 ripe Tomatoes cut in fours, 1/2 Sweet Onion cut in fours and two whole garlic cloves. Blend until fully puréed.

Step 3/4

• ⅓ Tomato (diced)
• ⅛ Sweet Onion (diced)

• Large Soup Pot

In a large Soup Pot, add 1 to 2 tbsp of oil and sautee 1 diced tomato and 1/2 diced Sweet Onion for about 2 minutes. Once Sautéed, pour in the puree you made with the 6 cups of Broth, tomato, onion and garlic. Add Meatballs, and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes.

Step 4/4

• ⅔ cups Zucchini (Cubed)
• ⅔ cups Bite Sized Potatoes (Cut in 4)
• ⅔ cups Baby Carrots (Cut in 4)

After 10 minutes, add your Zuccini, Potatoes and Baby Carrots. Bring to a boil. Once boiling, reduce heat and simmer for 20-25 minutes or until veggies are cooked through. At this point, taste for seasoning. Add anything you feel it might need and let rest until ready to serve. ENJOY!!

Enjoy your meal!