Mom’s Meatball Stew

Combine soups, marjoram, thyme and parsley in a large pot. Bring to a simmer.

Scrub the carrots, cut into stew-size chunks, and add with the onions and celery to the soup mixture. Simmer for about 35 to 40 minutes.

Next scrub the potatoes, and cut into stew-size chunks. Add the potatoes after the carrots, celery and onions have simmered for their allotted time and continue to simmer another 15 to 20 minutes.

While the stew is simmering make the meatballs:

In a mixing bowl, crush the crackers and add the milk, garlic salt, salt, pepper, parsley flakes and egg. Mix until blended.

Add the meat and sausage and mix until blended. (I usually use my KitchenAid mixer, especially when I double the recipe!)

Shape into meatballs (keep the size consistent, I make mine about 1 1/2 inches in diameter) and place on a foil-lined broiler pan. Brown them under the broiler for about 10 minutes total cooking time (longer if you make meatballs larger than 2 inches in diameter), turning once.

Remove from the oven and add the meatballs to the stew and continue to simmer for another 5 to 10 minutes. Enjoy!