Meatball Stew

• 1 1/2 pounds ground chuck
• 3/4 cup soft breadcrumbs
• 1 tablespoon dried minced onion
• 1 3/4 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1/4 cup vegetable oil
• 3 1/2 cups water
• 1 (6-ounce) can tomato paste
• 1/2 teaspoon dried whole thyme
• 1 clove garlic, minced
• 1 bay leaf
• 1 cup cubed potato
• 1 cup sliced celery
• 1 cup sliced carrots
• 2 medium onions, chopped
• 1/4 cup chopped fresh parsley

1. Combine ground chuck, breadcrumbs, minced onion, 3/4 teaspoon salt, and pepper, mixing well. Shape mixture into 1 1/2-inch meatballs; brown in oil in a large skillet over medium heat. Drain off drippings.
2. Combine meatballs, water, tomato paste, remaining salt, thyme, garlic, and bay leaf; cover and simmer 30 minutes.
3. Stir in remaining ingredients; cover and simmer 30 minutes, stirring occasionally. Remove and discard bay leaf.
4. Serve stew immediately in individual soup bowls.

ground chuck, breadcrumbs, onion, salt, pepper, vegetable oil, water, tomato paste, thyme, clove garlic, bay leaf, potato, celery, carrots, onions, parsley

Taken from www.myrecipes.com/recipe/meatball-stew-0 (may not work)