Meatball Stew

Meatball Stew

Meatball Stew


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Many years ago, the Farm Journal published a recipe that became the “jumping-off point” for my version.  It’s as colorful as it is delicious.  I often serve it over wide egg noodles or atop steamed rice – but it’s also good just as it is.

           Savilla Zook                                                                       Seabrook, Maryland


Meatball Stew Recipe

Meatball Stew

1 egg, lightly beaten

1 cup soft bread crumbs

¼ cup finely chopped onion

1 tsp. salt

½ tsp. dried marjoram

¼ tsp. dried thyme

1 ½ lbs. lean ground beef (90 % lean)

2 Tbsp. canola oil

2 cans (10 ¾ oz. each) condensed tomato soup, undiluted

2 cans (10 ¾ oz. each) condensed beef broth, undiluted

4 medium potatoes, peeled and diced

4 medium carrots, diced

1 jar (16 oz.) whole onions, drained

¼ cup minced fresh parsley


In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme.  Crumble beef over the top and mix well.  Shape into 24 meatballs.  Heat oil in Dutch oven.  Brown meatballs in batches; drain.

Add the soup, broth, potatoes, carrots and whole onions.  Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink.  Garnish with parsley.          8-10 servings


(Recipe for Meatball Stew was on, 2014)


Chicken Asparagus Soup

Chicken Asparagus Soup

Chicken Asparagus Soup


Asparagus stars in this flavorful soup, a favorite recipe from my Italian grandmother.  I have fond memories of chopping veggies and cooking with her as a child.

         Sandy Clayton                                              Visalia, California                                                                          


Chicken Asparagus Soup Recipe

Chicken Asparagus Soup

2 lb. thin fresh asparagus

2 large potatoes, peeled, and diced

1 large onion

2 celery ribs, chopped

1 medium carrot, chopped

2 tsp. dried parsley flakes

1 garlic clove, minced

2 Tbsp. canola oil

2 cans (14 ½ oz. each) chicken broth

1 tsp. salt

½ tsp. pepper, divided

1 bay leaf

2 cups cubed cooked chicken

2 cups half-and-half cream

Shaved Parmesan cheese, optional


Cut tips from asparagus spears; set aside.  Place stalks in a large skillet; cover with water.  Bring to a boil.  Reduced heat; cover and simmer for 40 minutes.  Strain, reserving 4 cups cooking liquid.  Discard stalks.

In s Dutch oven, sauté the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender.  Stir in the broth, salt, ¼ teaspoon pepper, bay leaf and reserved cooking liquid.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Discard bay leaf.  Cool slightly.

In a blender, cover and puree soup in batches until smooth.  Return to the pan.  Add the chicken, cream, remaining pepper and reserved asparagus tips.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender.  Garnish with Parmesan cheese if desired.             10 servings


(Recipe for Chicken Asparagus Soup came from


Sam and Omie’s Clam Chowder


Sam and Omie's Clam Chowder

Sam and Omie’s Clam Chowder

Richard Wiese, host of the TV series “Born to Explore”, shares a recipe for “Sam and Omie’s Clam Chowder”, a North Carolina Outer Bank’s and fall favorite:


Sam and Omie’s Clam Chowder Recipe


Sam and Omie’s Clam Chowder

7 strips bacon

2 cups chopped onions

2 cups chopped celery

4 lbs. diced potatoes

8-10 cups clam juice

4 clove chopped garlic

1 dash Italian seasoning

Salt and pepper to taste

8-10 cups chopped clams


Brown bacon then remove from pot, add veggies, garlic, seasonings.  Wait until all softens, then add clam juice.

Bring to a boil; and add potatoes and chopped clams.


(Recipe for Sam and Omie’s Clam Chowder was in USA Today, November 3, 2013)