If the vegetables are frozen, put them in a colander and rinse them under cold water.

If the meatballs are frozen, pop them in the microwave for a few minutes to defrost.

If you're serving over rice, start the rice cooking.

Heat the oil in a Dutch oven or 4 quart soup pot. Cook the onion and garlic a few minutes of medium heat, stirring periodically. Add the mushrooms and cook a few more minutes. You want the onion to be softened and the mushrooms to be lightly cooked.

Stir in the wine, water, broth, meatballs, and vegetables and bring to a boil. Reduce to a moderate boil and cook, with the pot partially covered, until everything is heated through, about 8-10 minutes. Meanwhile, make your gravy if you need to.

Stir in the gravy and cook another minute, stirring, to thicken the stew. Reduce the heat to low and simmer until ready to serve.