Hearty Sausage Meatball Stew

I should call this Miracle Stew because it was a miracle that my husband was willing to eat it since he refuses to eat vegetables. hahaha He not only ate it but he loved it. This was a very light soup and very flavorful. It made quite a bit and we should have it for at least 2 dinners and possibly a lunch on Sunday as well.

I took 2 pictures of this. One without the romano cheese and one with. My daughter has been influencing me where cheese is concerned. We went to her home last weekend and I have to admit the asparagus was much better with the parmesan that she grated herself instead of buying in the large green can already grated for my ease. I used the fresh romano cheese and grated it myself and it really did taste much fresher than buying it already grated at the store.

Of course after a few minutes the cheese had melted into the soup and its flavor was perfect.  I know that I will begin making this stew monthly during the summer season while the zucchini are so abundant. SHHHH No one tell Mike that there is zucchini in this. He would never touch it again. LOL

Hearty Sausage Meatball Stew

  • 1.5 pounds italian sausage (casing removed and crumbled)
  • 2 eggs
  • 1/2 cup low carb bread crumbs
  • 1 teaspoon Italian Seasoning, divided
  • 3/4 teaspoon dried basil leaves, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 3 ribs celery, chopped
  • 1 cup of shredded carrots (I bought the pre-shredded at the store)
  • 2 medium zucchini, chopped
  • 2 quarts chicken broth
  • 2 (14 1/2-ounce) can diced tomatoes
  • 1 cup grated romano cheese

To prepare meatballs, preheat oven to 400 degrees. Combine sausage, eggs, bread crumbs, 1/2 teaspoon Italian Seasoning, 1/4 teaspoon basil and 1/4 teaspoon black pepper in medium mixing bowl. Shape into 1 inch balls and place on ungreased baking sheet. Bake 25 minutes, let cool.

Heat oil in heavy-bottomed saucepan or Dutch oven. Add onion, celery and carrots; cook over medium heat until soft. Add zucchini: cover and cook 5 minutes. Add meatballs, remaining 1/2 teaspoon italian seasoning, 1/2 teaspoon basil and 1/4 teaspoon black pepper; simmer 30 minutes more. Ladle into bowls: sprinkle with romano cheese and serve. Makes 6-8 servings.

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