- 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
- Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over meatball mixture.
- Cover and cook on low for 9-10 hours or until vegetables are crisp-tender. Yield: 6 servings.
Reviews forSlow-Cooked Meatball Stew
"We loved this stew. I've made it a couple of times and it was even better each time I make it. I didn't change a thing."
"Turned it into stove-top soup. Made homemade beef gravy and skipping the onion soup mix, added onion powder to taste. Used 2 cups Trader Joe's Creamy Tomato soup, 1 1/2 teaspoons basil, 2 Tablespoons dried parsley and quartered the Wellesley Farms beef meatballs. Sprinkled with Parmesan. Very Good!"
"Sorry, I have not-yet found (other than home made) a frozen meatball that did not make me retch. What brand to you use?"
"We really enjoyed this recipe more than I thought we would. The flavors were really nice. It was nice and thick like a good stew should be. The meatballs I used left a thin layer of grease that scooped off easily."
"This is a good recipe, but unless you’re close to an Italian specialty food store, it’s best to make you own meatballs and freeze them; as I do. I’ve also exchanged the potatoes for rutabagas. Forty years ago, it was a textural issue. After 10-12 hours in a slo-cooker, potatoes were soft and mushy, whereas rutabagas were tender crisp; with almost no difference in taste. Now a days it’s a dietary issue. Bothe my wife and I are on a low carb diet. Rutabagas have over 70 percent less carbs and calories than the same size serving of potatoes."
"My husband and I liked this. It reminded us of Campbell's Chunky soup, but better. I served this over egg noodles w/ some rolls. I made my own meatballs that day, so they weren't frozen. Since they were fresh I added in about 1/2 C of water to the mix. Next time I might make it more like 1/4C. The meatballs were just ok (taken from TOH "Garlic Lover's Meatballs & Sauce"). I will try my go-to meatball recipe next time instead, and make them smaller. I may also add in some different veggies next time. Overall, a nice hearty meal for a cold windy day. I'd make this again."
"A keeper indeed! Saved time by putting in the baby carrots whole & not peeling potatoes. Delicious!- Theresa"
"Made this for dinner yesterday. I love slow cooking and I'll be making this one again. I loved the stew taste but with meatballs. Really liked the sauce. Family member wants it over rice next time."