Meatball Stew With Egg Dumplings

• 1 lb ground beef
• 3 tablespoons sour cream
• 14 cup onion, chopped
• 1 tablespoon parsley flakes
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 (10 1/2 ounce) can condensed cream of celery soup
• 3 tablespoons sour cream
• 1 (15 ounce) can peas or 1 (15 ounce) can green beans (undrained) or 1 (15 ounce) cansliced carrots (undrained)
• 1 (15 ounce) cancanned potatoes, drained and sliced
• 2 cups Bisquick baking mix
• 2 tablespoons milk

1. Mix ground beef, 3 Tblsp.
2. sour cream, onion, parsley flakes, salt and pepper.
3. Shape mixture into 1-inch balls; brown meatballs on all sides over medium heat in large skillet.
4. Mix soup, 3 Tblsp.
5. sour cream, peas (with liquid) and potatoes; pour over meatballs.
6. Heat to boiling, stirring frequently.
7. Stir remaining ingredients to a soft dough.
8. Drop dough by spoonfuls onto hot mixture.
9. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.

ground beef, sour cream, onion, parsley flakes, salt, pepper, condensed cream, sour cream, peas, potatoes, bisquick baking, milk

Taken from www.food.com/recipe/meatball-stew-with-egg-dumplings-342851 (may not work)