Meatball Stew with Spinach Dumplings
|Egg||1 , beaten|
|Soft bread crumbs||3⁄4 Cup (12 tbs) (Using 1 Slice)|
|Garlic salt||1 Teaspoon|
|Ground beef||1 Pound|
|Cooking oil||1 Tablespoon|
|Onion||1 Medium, chopped to make 1/2 cup|
|Condensed cheddar cheese soup||11 Ounce (1 Can)|
|Milk||120 Milliliter (1 Soup Can Or 1 1/4 Cups)|
|Canned beets||16 Ounce, diced, and drained (1 Can)|
|Frozen brussels sprouts||10 Ounce (1 Package)|
|Canned spinach||8 Ounce, well drained and chopped (1 Can)|
|Packaged biscuit mix||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
1.Mix egg, crumbs, and garlic salt and beef; mix well.
2.Shape meat mixture into 1-inch meatballs.
3.In 12-inch skillet heat oil and brown the meatballs.
4.Add onion; cook for about 5 minutes; drain off the fat.
5.To the skillet, combine cheese soup and the soup can of milk; cover and simmer for about 10 minutes.
6.Add beets and sprouts; cover and simmer for about 5 minutes.
7.Stir together spinach, biscuit mix, and the 1/4-cup milk.
8.Drop spinach mixture atop soup mixture eight dumplings.
9.Cover and simmer for about 10 minutes.
10.Serve the stew in soup plates and serve hot with toasted garlic bread.