1 (16 ounce) can tomato sauce
1/4 cup vegetable oil
1 onion, peeled and sliced
1/4 cup chopped celery
1/4 cup chopped mushrooms
1 (10 ounce) can tomato paste
2 cubes beef bouillon
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup vegetable oil
1 cup chopped green bell pepper
1 (16 ounce) can kidney beans
1 cup diced tomatoes
1 cup sliced mushrooms
1/2 teaspoon garlic powder
Heat oil in a large skillet over medium heat. Saute onions and celery in oil until golden. Stir in mushrooms and tomato paste. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 10 minutes. Pour in bouillon cubes, stirring constantly, to a very low simmer. Stir in flour and salt; continue to stir over medium heat until flour is absorbed. Cover, reduce heat to medium-low, and simmer until small crumbs form on bottom of plastic bag.
Warm meatball according to package directions. Pour into a large glass or metal bowl. Place meatballs in a large resealable plastic bag. Cover tightly with plastic wrap. Place meatballs in plastic bag; seal and twist bag to seal. Bring meatballs to a boil. Reduce heat to medium-low; cook, turning occasionally, for 1 minute. Remove meatballs from marinade; drain and rinse meatballs with warm water.
Add tomato sauce, beans, tomatoes, soup mix, bouillon cubes, tomato paste, beef bouillon, flour, pepper and green bell pepper; mix well.