The first time I made this Meatball Stew, my entire kitchen filled with the kind of cozy, savory aroma that instantly reminded me of childhood dinners simmering on the stove for hours. What surprised me most was how effortless it was—no rolling meatballs by hand, no complex prep—just hearty vegetables, flavorful broth, and tender meatballs doing all the work together. I remember leaning over the pot, steam warming my face, thinking, “This is exactly the kind of meal that brings everyone to the table.” It’s comforting, filling, and wonderfully nostalgic all at once.
Why You’ll Love This Recipe
You’re going to love this recipe because it gives you all the deep, slow-cooked flavor of a traditional stew without the fuss. Using frozen meatballs makes it incredibly easy, but the end result still tastes like you spent all afternoon carefully preparing each ingredient. It’s the kind of dish that warms you from the inside out, and every spoonful feels satisfying and hearty. Whether you’re cooking for your family or just craving a comforting bowl after a long day, this stew delivers big flavor with very little effort.
Ingredients
- 25 frozen homestyle meatballs
- 4 medium potatoes, peeled and chopped
- 3 medium carrots, sliced
- 1 ½ cups celery, chopped
- ½ cup onion, diced
- 1 tsp minced garlic
- 1 oz packet onion soup mix
- 4 cups beef broth
- 1 tsp Worcestershire sauce
- 1 cup frozen peas
- 10.5 oz can cream of mushroom soup
- 1 tbsp dried parsley
I’ve tried different brands of meatballs, and the homestyle variety always works best because they have just the right seasoning to blend into the broth without overpowering it. If you prefer a stronger beef flavor, you can use beef broth with reduced sodium so you can control the saltiness. The onion soup mix is essential—don’t skip it. It adds layers of savory flavor that you simply can’t recreate with basic spices. As for the vegetables, feel free to use whatever you have; this stew is wonderfully flexible.
Equipment Needed
- Large soup pot or Dutch oven
- Sharp knife and cutting board
- Vegetable peeler
- Wooden spoon or ladle
- Measuring cups and spoons
A Dutch oven is my favorite for this recipe because it holds heat beautifully and evenly, making the simmering process feel almost effortless. If you don’t have one, any large pot will still do the job perfectly. A sturdy wooden spoon helps prevent scratching if you’re using a coated pot, but honestly, use whatever ladle or spoon feels most comfortable to you. The only truly “essential” piece of equipment here is a big enough pot to let everything bubble together.
Step-by-Step Instructions
When I start this stew, I always begin by prepping the vegetables first. Getting the potatoes peeled, the carrots sliced, and the celery chopped makes the rest of the process feel incredibly organized. Once everything is ready, I heat just a little oil in the pot and sauté the onions and garlic. This step isn’t required, but trust me—cooking them first adds a depth of flavor that makes the broth taste like it’s been simmering for hours. The moment the garlic hits the warm pot, your kitchen will smell amazing.
Next, I pour in the beef broth, onion soup mix, and Worcestershire sauce. I stir everything together until the soup mix dissolves, then add the potatoes, carrots, and celery. At this stage, the pot already looks so colorful and homey. I bring it all to a gentle boil, then lower the heat to let it simmer. This simmering time is when the veggies begin to soften and soak up all those wonderful broth flavors. I always give it a taste halfway through to check if I need a pinch more salt.(See the next page below to continue…)