Pasta Meatball Stew

In a large bowl, combine the egg, bread crumbs, milk, mustard, salt and pepper. Crumble beef over the mixture; mix well. Shape mixture into 1″ balls.

In a Dutch oven over medium heat, brown meatballs in the oil; once they are browned on all sides, remove them from the pan, drain on paper towels and set aside. Drain excess grease from the pan.

In the same pan, saute onion and garlic in oil over medium heat until onion is tender. Whisk in flour. Gradually add broth, stirring constantly and bring to a boil. Cook and stir for 1-2 minutes or until thickened.

Stir in the tomatoes, tomato paste, bay leaf, thyme and salt. Add meatballs and carrots; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Then add zucchini and peppers; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Add parsley and pasta; heat through. Remove bay leaf.

(Recipe adapted from A Taste of the Country Ninth Edition)