Meatball Stew

Mix: 3 cups water with
2-3 tsp. beef broth base (I used broth from having boiled soup bones, since we can’t use broth base anymore)
1-2 tsp. salt (to taste)
sparing dash of vinegar in a large kettle (4-quart size or bigger). Heat to boiling on stove over high heat.

While this is coming to a boil, mix (double the following for a double-meatball stew): 
1 lb. ground beef
1 egg, slightly beaten
½ tsp. sage
1 tsp. salt
dash each: cayenne, sesame oil, garlic salt, dried onions, black pepper (be generous—seasoning tends to boil out)
Shape into balls the size of walnuts & drop in the boiling broth.
Reduce heat & simmer, covered, ½ hour.  Add:
1-2 onions, cut into chunks
4-6 carrots, peeled & cut into chunks
4-6 potatoes, peeled & cut into chunks.
1 medium zucchini, diced (opt.–was originally celery, but we can’t use that)
1 large clove of garlic, chopped fine or put through garlic press
Simmer 10-15 minutes. 
Combine:
1/3 cup flour (I’m using oat flour now–oatmeal put through the blender)
½ cup (or so) cold water.  Stir into to simmering broth to thicken.  Mix:
1½ cups packed whole wheat pastry flour (I’m now using 1½ cup oat flour)
2 tsp. baking powder
¾ tsp. salt
3 Tbsp. oil
¾ cup water
1 Tbsp. dried parsley flakes or 3 Tbsp. fresh snipped parsley (optional)
Drop by spoonfuls onto simmering stew.  Simmer 10 minutes uncovered (for lightness) & 10 minutes covered (to cook them through).  Or bake in preheated 350F oven, uncovered, for 20 minutes.