Ingredients

• Meatballs
• 1 lb. ground beef OR ½ lb. of each ground pork and ground beef
• 2 tablespoons bread crumbs
• 1 egg
• 2 tablespoons oil
• 1/2 onion, diced
• 2-3 cloves garlic, diced
• 1 teaspoon salt
• pepper
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon cumin
• 2 tablespoon fresh parsley


• Stew
• 1/2 cup flour (or as needed)
• 3-4 peeled potatoes
• 2-3 peeled carrots
• 2 stalks celery
• 2 beef bouillon cubes
• water

Directions

Meatballs

Place meat in a large bowl and add onion & garlic mixture, salt, pepper, Worcestershire sauce, cumin and parsley. Mix with hands, large spoon or fork (hands work best) until thoroughly blended. Roll spoonfuls of meat mixture into bite-size meatballs (1 to 1 1/2 inches in diameter). Place flour in a small shallow bowl. Roll each meatball in flour and place on flat surface (baking sheet or large plate(s) work well), until ready to cook.

Heat oil in a large soup pot and gently add flour-coated meatballs. Brown meatballs for about about 10 minutes, turning every few minutes to brown surface of meatballs evenly.

Stew
Cut potatoes, carrots and celery into bite-size pieces. Heat oil in a large soup pot and sauté onions and garlic until tender (about 3-4 minutes.)

Place chopped potatoes, carrots and celery to the pot with the meatballs. Add just enough water to cover all ingredients. Add beef bouillon cubes. Heat to boiling, then reduce heat and simmer on low heat for 90 minutes (1 1/2 hours).

To thicken stew: About 10-15 minutes before end of cooking process, in a small heat-resistant bowl, add a small portion of soup, then add flour and whisk well until a smooth and runny paste is formed. Add a little of the flour and soup paste to stew, stirring gently and constantly until blended into stew. Continue gradually adding flour and soup paste to stew until consistency is desired. Season to taste with salt & pepper.