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Mix and Match Meatball Stew

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“From a 1985 Campbell's cookbook.”

Ingredients Nutrition

  • 1 lb ground beef
  • 14 cup seasoned dry bread crumbs (choose ONE) or 14 cup finely crushed saltines (choose ONE) or 14 cup quick-cooking oats (choose ONE)
  • 12 teaspoon basil (choose ONE) or 12 teaspoon oregano (choose ONE) or 12 teaspoon thyme, crushed (choose ONE)
  • 1 egg
  • 1 garlic clove, minced
  • 2 tablespoons oil
  • 1 (10 1/2 ounce) can condensed French onion soup (choose ONE) or 1 (10 1/2 ounce) can tomato soup (choose ONE) or 1 (10 1/2 ounce) can vegetable beef soup (choose ONE)
  • 14 cup water
  • 3 medium potatoes, peeled and quartered
  • 3 medium carrots, cut into 1 inch chunks or 1 12 cups celery, cut into 1/2 chunks or 1 12 cups cut green beans
  • 1 medium onion, cut into thin wedges
  • 1 tablespoon chopped fresh parsley


  1. In medium bowl, combine ground beef, crumbs, herb, egg and garlic; mix thoroughly but do not overmix or the meat will become tough. Shape into 20 meatballs.
  2. In a 10 inch skillet over medium heat, in hot oil, cook meatballs until browned on all sides. Pour off fat.
  3. Stir soup and water into skillet; stir in potatoes, vegetable and onion. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes or until vegetables are tender, adding more water if needed. Garnish with parsley.

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