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1230 - Stovetop Meatball Stew #




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1230 - Stovetop Meatball Stew #

(by Shirley McNevich)

1lb. ground chuck
1/4 tsp. (or more) garlic salt
1 tsp. salt
1/2 tsp. pepper
2 - 10.75oz. cans Campbell's cream of chicken soup
1 can water
1 chopped onion
1 bag egg noodles (small or large according to number of people you are
serving)
1/2 pint Breakstone's sour cream

In a bowl add ground chuck, garlic salt, pepper, salt and chopped onion--mix
with your hands, then form it into 1" meatballs. In a skillet add a little butter or
margarine--melt. Add meatballs--cook and turn over medium low heat until
browned. While meatballs are cooking, cook egg noodles according to bag
directions. Drain meatballs and return them to the same skillet--add both
cans of chicken soup and 1 can water (use the empty chicken soup can to
measure the water). Cook/simmer on low while turning meatballs--
cook/simmer until soup is hot. Drain noodles. Add sour cream to the meatball
mixture--stir until mixed. Place some noodles on each plate and top with
meatball mixture.


 

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