Slow-Cooked Meatball Stew

  Dinner

I came up with this hearty meal-in-one as another way to use frozen meatballs. It's quick to put together in the morning and ready when my husband gets home in the evening.

Slow-Cooked Meatball Stew

Average Rating: 4.517241

TOTAL TIME: Prep: 20 min. Cook: 9 hours
YIELD: 6 servings.

Ingredients

  • 3 medium potatoes, peeled and cut into 1/2-inch cubes
  • 1 pound fresh baby carrots, quartered
  • 1 large onion, chopped
  • 3 celery ribs, sliced
  • 1 package (12 ounces) frozen fully cooked home-style meatballs
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (10-1/2 ounces) beef gravy
  • 1 cup water
  • 1 envelope onion soup mix
  • 2 teaspoons beef bouillon granules

Instructions

  • 1. Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over meatball mixture.
  • 2. Cover and cook on low for 9-10 hours or until vegetables are crisp-tender.

Nutrition Facts

1 cup: 291 calories, 8g fat (3g saturated fat), 51mg cholesterol, 1400mg sodium, 41g carbohydrate (12g sugars, 4g fiber), 14g protein.

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