Slow-Cooked Meatball Stew

Name: Slow-Cooked Meatball Stew
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
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

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

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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