
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.
2 Russet Potatoes (cubed) ½ Cabbage (chopped)
In a large pot, heat the oil over medium heat. Brown the meatballs in the oil for about 3 minutes.
1 pound Meatballs
In the pot, mix together the tomato soup and broth. Season with salt, italian seasoning, and onion powder.
1 can Condenced Tomato Soup 1 can Beef Broth 1 teaspoon Italian Seasoning 1 teaspoon 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.
2 Russet Potatoes (cubed)
Add the cabbage and simmer for another 5 minutes.
½ Cabbage (chopped)
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.
2 Avocado (ripe) 2 Lime
Remove the stew from heat. Garnish the top of the stew with chopped parsley.
¼ cup Parsley (chopped)
Serve the stew with a spoon of the avocado blend on top. Goes good with bread!