Veal Meatball and Vegetable Stew

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By: Andrew Chase

This soupy stew holds back on the fat and calories while delivering lots of vegetables and full flavour.

Ingredients

2 tbsp (30 mL) extra-virgin olive oil; 2 leeks (white and light green parts only), chopped; 1/2 cup (125 mL) dry white wine; 1 tsp (5 mL) salt; 1 lb (500 g) carrots, coarsely chopped; 1 lb (500 g) small white potatoes, halved; 1 lb (500 g) mushrooms, halved or quartered; 4 stalks celery, coarsely chopped; 2 white turnips, coarsely chopped; 1 bay leaf; 2 tbsp (30 mL) cornstarch; 1/2 tsp (2 mL) black pepper
Meatballs:: 1 lb (500 g) lean ground veal; 1/4 cup (60 mL) minced parsley; 1 egg; 1 small onion, minced; 2 cloves garlic, pressed or minced; 2 tbsp (30 mL) cornstarch; 3/4 tsp (4 mL) salt; 1/4 tsp (1 mL) black pepper

Preparation

Meatballs: Mix together veal, parsley, egg, onion, garlic, cornstarch, salt and pepper until well mixed. Shape into walnut-size meatballs; set aside.

In Dutch oven or large saucepan, heat oil over medium heat; fry leeks, stirring, until softened, 6 to 7 minutes. Add wine and salt; cook until liquid is reduced to about 2 tbsp/30 mL.

Add carrots, potatoes, mushrooms, celery, turnips, bay leaf and 5 cups/1.25 L water; bring to boil. Add meatballs and return to boil. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.

In small bowl, whisk together cornstarch, 1/4 cup/60 mL water and pepper; stir into stew. Bring to boil, stirring gently; cook for 1 minute. Remove bay leaf.

Makes 6 to 8 servings.

Serving(s): 6 to 8

Nutritional Information
Per each of 8 servings: about
Calories	236
Protein	15 g
Fat (total)	8 g
Sat. Fat	2 g
Carbohydrate	26 g
Fibre	5 g
Cholesterol	70 mg
Sodium	643 mg
Calcium	6 % RDI
Iron	19 % RDI
Vitamin A	107 % RDI
Vitamin C	35 % RDI
Folate	20 % RDI

Also in this menu:

5 classic comforts

Source

Homemakers Magazine: February/March 2008

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