Hearty stew topped with a unique avocado blend.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Frozen Meatballs | 1 pound | ||
| Vegetable Oil | 1 tablespoon | ||
| Condensed Tomato Soup (10¾ oz can) | 1 can | ||
| Beef Broth (10½ oz can) | 1 can | ||
| Russet Potatos (cubed) | 2 | ||
| Cabbage (chopped) | ½ | ||
| Parsley (chopped) | ¼ cup | ||
| Onion Powder | 1 teaspoon | ||
| Italian Seasoning | 1 teaspoon | ||
| Salt | — | ||
| Avocado (ripe) | 2 | ||
| Lime | 2 |
Directions
Cut the potatoes and cabbage into large chunks. Set aside.
In a large pot, heat the oil over medium heat. Brown the meatballs in the oil for about 3 minutes.
In the pot, mix together the tomato soup and broth. Season with salt, italian seasoning, and onion powder.
Bring to a boil, then reduce heat and simmer for about 10 minutes.
After the 10 minutes, add in the potatoes and simmer for another 5 minutes.
Add the cabbage and simmer for another 5 minutes.
While simmering, make the avocado topping. Squeeze the limes into a mixing bowl. Mash the avocado in with the lime juice until the consistency is smooth.
Remove the stew from heat. Garnish the top of the stew with chopped parsley.
Serve the stew with a spoon of the avocado blend on top. Goes good with bread!