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Slow-Cooked Meatball Stew

Total Time

Prep: 20 min. Cook: 9 hours

Makes

6 servings

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. —Iris Schultz, Miamisburg, Ohio
Slow-Cooked Meatball Stew Recipe photo by Taste of Home

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

Directions

  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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