1/2 cup white wine

2 tablespoons balsamic vinegar

1 tub KNORR beef gel

3 1/2 cups hot water

1/4 cup WONDRA flour

1 pound small red tomatoes cut into bite size pieces

3 ribs celery, sliced thin

2 cups baby carrots sliced in half lengthwise

1 package frozen pearl onions (thawed)**

1 tablespoon Avocado oil

12 oz. package frozen meatballs

1 package McCormick Au Jus

Himalayan pink salt and Garlic pepper to taste

  • Whisk together the hot water, gel tub, vinegar, Au Jus seasoning and white wine until well blended.
  • Add flour and whisk until lump free and set aside.
  • Heat oil in dutch oven over medium-high heat.
  • Add celery, potatoes, carrots and onions, sauteing until slightly softened (about 8-10 minutes).
  • Add broth mixture and bring to a boil. Reduce heat and simmer 10 minutes.
  • Add meatballs and simmer 15 minutes or until meatballs are heated through.  Broth will thicken as it simmers.

**While the pearl onions look good, I prefer to make this recipe with sweet Maui onions.


2 cups biscuit/baking mix

2/3 cup WHOLE milk

1/2 cup Parmesan cheese

1 small onion, minced

1/2 mayonnaise**

1 teaspoon salad seasoning

  • Preheat oven to 400°.
  • In a small bowl stir biscuit mix and milk together just until moistened.
  • Turn onto a floured surface and knead a few times.
  • Roll out to a 11-12 inch circle and transfer to a pizza pan.
  • Combine the cheese, mayonnaise, onion and salad seasoning. Spread on top of dough.
  • Bake 15-20 minutes or until golden.
  • Serve war.
  • Refrigerate leftovers.