Mix: 2/3 c. bread crumbs 1 tbsp. Italian seasoning 1/2 c. fresh or 2 tbsp. dried chopped onion 2 to 3 cloves garlic, chopped fine 2 eggs
2
Shape into 1 inch meatballs and brown in 2 tablespoons oil or microwave 7 minutes or until firm.
3
Make a roux of: 2 tbsp. flour 1/2 c. onion Salt and pepper to taste
4
Gradually stir in 2 to 3 cups chicken stock (not bouillon). Lower heat.Stir until thickened and add 1/2 cup celery, 1 tablespoon Italian seasoning, meatballs, 2 to 3 cups of your favorite fresh or frozenstew veggies. Simmer over low heat 1 to 2 hours, stirring several times.
