Cooking web notes

I love to make this recipe for my family, especially during the fall and winter months but you can make it any time of the year.

Meatball Stew with Egg Dumplings

1 lb. ground beef
3 tbsp. sour cream
1/4 cup onion, chopped
1 tbsp. parsley
1 tsp. salt
1/8 tsp. pepper
1 (10 1/2 ounce) can cream of celery soup
3 tbsp. sour cream
1 (16 ounce) can peas
1 (16 ounce) can green beans
1 (16 ounce) can carrots
1 (15 ounce) can potatoes, drained and sliced
2 cups Bisquick baking mix
2 eggs
2 tbsp. milk

Mix ground beef with 3 tablespoons of sour cream, onion, parsley, salt and pepper. Shape into 1" sized balls. Brown meatballs on all sides over medium heat in a large frying pan. Mix soup, 3 tablespoons sour cream, peas (with pea liquid), green beans, carrots and potatoes, pour over meatballs. Heat to a boiling, stirring frequently. Transfer above mixture to a large stock pot if it won't fit into your frying pan.

Stir remaining ingredients together (Bisquick, eggs and milk) to make a soft dough. Drop dough by spoonfuls into hot mixture. Cook uncovered, over low heat for 15 minutes, cover and cook for an additional 10 minutes. Serves 4-6 people.