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Tomato Vegetable Meatball Stew

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Tomato Vegetable Meatball Stew

The perfect tomato vegetable meatball stew recipe with a picture and simple step-by-step instructions.

  • 500 g White mushrooms
  • 2 Pc. Red pepper
  • 1 Pc. Kohlrabi fresh
  • 2 Pc. Medium-Sized onions
  • 3 Pc. Carrots
  • 100 g Cherry tomatoes
  • 450 g Meatballs, frozen
  • 500 ml Sieved tomatos
  • 2 tbsp Cream
  • 2 tbsp Cream cheese
  • 2 tbsp Instant vegetable broth
  • 3 l Water
  • 2 tbsp Oil
  • Salt, pepper, paprika
  1. (This comes out when the family announces Sunday morning for lunch and the woman has to conjure up what is in the refrigerator and shelves.) Clean the vegetables and cut into bite-sized pieces, chop the onions
  1. Heat the oil and sauté the onions in it
  1. Add vegetables, sweat while stirring
  1. Fill up with water until the vegetables are well covered
  1. Add the vegetable stock and tomato puree
  1. Bring to a boil and simmer for about 20 minutes
  1. Add meatballs
  1. Add the cream, cream cheese and spices
  1. Taste and let taste!
Dinner
European
tomato vegetable meatball stew

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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