Meatball Stew with Winter Vegetables

I guess I'm on a soup kick lately. I'm not a huge meatball person, but I saw this recipe and thought it sounded pretty good. It was simple to put together and it still tasted great after simmering way longer than it was supposed to since Ryan was outside working until late. Perfect fall comfort food!

Meatball Stew with Winter Vegetables From Better Homes and Garden

2 medium potatoes (unpeeled), cut into 1" pieces
2 medium carrots, peeled and cut into 3/4" pieces
1 large onion, cut into wedges
2 T instant beef bouillon granules (I used 3 cubes)
1 bay leaf
1 1/2 tsp dried thyme or oregano (I used a combo)
1 tsp dried rosemary or basil
1/2 tsp pepper
1 recipe Seasoned Meatballs
2 medium sweet potatoes, peeled and cut into 1" pieces
2 medium parsnips, peeled and cut into 3/4" pieces (I didn't have any of these)
1 cup frozen peas
1/3 cup flour

Seasoned Meatballs: In a medium bowl, combine 1 beaten egg, 1/2 cup fine dry bread crumbs, 1 tsp minced dried onion, 1 tsp Worcestershire sauce, 1/4 tsp garlic salt and 1/8 tsp pepper. Add 1 pound lean ground beef, mix well. Shape into 30 1" balls.

In a Dutch oven, bring 4 1/2 cups of water to a boil. Add potatoes, carrots, onion, bouillon granules, bay leaf, thyme or oregano, basil or rosemary and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Meanwhile, prepare meatballs. Add sweet potatoes and parsnips to hot broth mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until vegetables are tender and meatballs are fully cooked. Stir in frozen peas. Stir together 1/2 cup cold water and the flour. Stir flour mixture into hot broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Ladle into soup bowls and serve.