Meatball Stew
Prep: 30 min
Cook: 480 min
Total: 510 min
Serves: 8
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Set this one going in the morning and come home to dinner practically done. Tender meatballs nestle among carrots, potatoes, celery, and onions in a savory, dill-scented broth that thickens as it slowly simmers all day. Peas go in at the end for a pop of color and sweetness. It is warming, hands-off, and made for the coldest nights of the year.
Ingredients
Ingredients
- 2 Medium Onion
- 3 Cloves Garlic
- 4 Stalks Celery
- 5 Medium Carrot
- 6 Medium Potato
- 1 1/2 Tsp Dill Weed
- 1/2 Tsp Black Pepper
- 10 Oz Cream Of Mushroom (or Cream Of Celery)
- 1 Cup Beef Broth
- 1/2 Cup Water
- 2 Tsp Worcestershire Sauce
- 1 1/2 Cups Peas
- 8-10 Meatballs (Homemade)
Directions
Directions
- Cook meatballs while chopping onions and celery, dice carrots and potatoes and mince garlic.
- Layer onions, garlic, celery, carrots and potatoes in that order, in a 5 to 7 quart slow cooker.
- Sprinkle dill weed and pepper over top.
- Arrange meatballs on top.
- Combine soup, beef broth, water and worcestershire sauce in medium bowl and pour over meatballs.
- Cook covered on low for 8 to 10 hours or on high for 4 to 5 hours.
- Last hour of cooking add peas
Nutrition
Per serving · 8 servingsCalories
350
Fat
15 g
Saturated fat
5 g
Carbohydrates
35 g
Sugar
3 g
Fiber
6 g
Protein
20 g
Sodium
800 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Medium Onion
- 3 Cloves Garlic
- 4 Stalks Celery
- 5 Medium Carrot
- 6 Medium Potato
- 1 1/2 Tsp Dill Weed
- 1/2 Tsp Black Pepper
- 10 Oz Cream Of Mushroom (or Cream Of Celery)
- 1 Cup Beef Broth
- 1/2 Cup Water
- 2 Tsp Worcestershire Sauce
- 1 1/2 Cups Peas
- 8-10 Meatballs (Homemade)
