Meatball and
Egg Stew
| Recipes | 2 lbs. | lean ground beef | Meatball Mixture | |
| History | 5 | large eggs, boiled | 1 | egg, raw |
| Profile | 1 | medium yellow onion, chopped | 4 ozs. | crushed crackers |
| Flags | 1/4 c. | celery, finely chopped | 1/4 tsp. | salt |
| Festivals | 1/4 c. | green onion tops, chopped | 1/4 tsp. | garlic powder |
| Symbols | 2 tsp. | salt | 1/4 tsp. | cayenne pepper |
| Kaplan | 1/2 tsp. | cayenne pepper | 1/4 tsp. | celery salt |
| Home | 1/2 tsp. | minced garlic | 1/4 tsp. | onion powder |
| General | 3 c. | cold water | 1/4 c. | milk |
| 3 c. | cooked rice |
This is the way I make the meatball mixture but if you have a favorite way then do it your way!!
Combine in a large bowl the ground meat, egg, crushed crackers (4 ozs.), milk, garlic powder, cayenne pepper, onion powder, and celery salt. Mix well. Roll the mixture into ball about 1 to 1 1/2 inches in size. You should cook these on the side in a skillet until brown. Remove and set aside.
Now in an iron pot it is time to make the roux. Make a medium brown roux. Once the roux reaches this color put in the onions and celery and cook until the onions are clear. Then add 2 cups of cold water and cook to a simmer adding water as needed or to the thickness of your choice. Add the meatballs, green onion tops, minced garlic, cayenne pepper, and salt. Let cook for about 10-15 minutes. Cut the boiled eggs in half and add them and continue to cook for another 10 minutes. Serve this over hot cooked rice with sides like potato salad, French fries, green salad, or even pork and beans.