Shakin & Bakin Foodie Blog

I love to make this recipe for my family, especially during the fall and winter months but you can make it any time of the year. We like to make big batches of this and invite some of our friends over to enjoy it with us.

Meatball Stew with Egg Dumplings Recipe

1 lb. ground beef
3 tbsp. sour cream
1/4 cup onion, chopped
1 tbsp. parsley
1 tsp. salt
1/8 tsp. ground black pepper
1 (10 1/2 ounce) can cream of celery soup
3 tbsp. sour cream
1 (16 ounce) can peas
1 (16 ounce) can green beans
1 (16 ounce) can carrots
1 (15 ounce) can potatoes, drained and sliced
2 cups Bisquick baking mix
2 large eggs
2 tbsp. milk

Mix ground beef with 3 tablespoons of sour cream, onion, parsley, salt and pepper. Shape into 1" sized balls. Brown meatballs on all sides over medium heat in a large frying pan. Mix soup, 3 tablespoons sour cream, peas (with pea liquid), green beans, carrots and potatoes, pour over meatballs. Heat to a boiling, stirring frequently. Transfer above mixture to a large stock pot if it won't fit into your frying pan.

Stir remaining ingredients together (Bisquick, eggs and milk) to make a soft dough. Drop dough by spoonfuls into hot mixture. Cook uncovered, over low heat for 15 minutes, cover and cook for an additional 10 minutes. Serves 4-6 people.