Quick Meatball Stew
|Canned condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Frozen sweet peas potatoes and carrots||16 Ounce (1 Package)|
|Frozen meatballs||12 (Made Ahead Of Time)|
|Onion||1 Medium, cut into 1 inch pieces|
|Dried basil leaves||1 Teaspoon, crushed|
|Flour||1⁄4 Cup (4 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
In 4-quart saucepan or Dutch oven, combine all ingredients except flour and 1/4 cup water; bring to a boil.
Reduce heat to low; cover and simmer 10 minutes or until meatballs are thoroughly heated and vegetables are tender, stirring occasionally.
In small jar with tight-fitting lid, combine flour and 1/4 cup water; shake well.
Gradually stir into stew mixture; cook until thickened, stirring frequently.
Serve in individual bowls.