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Meatball Stew

Source of Recipe

from link


Recipe Introduction

called Old-Fashioned Meatball Stew there

List of Ingredients

2 tablespoons minced dried onion
1/2 cup fine dry bread crumbs, plain or seasoned
1 teaspoon worcestershire sauce
2 eggs, lightly beaten
salt and pepper, about 1/4 tsp. each, or to taste
1 1/2 to 2 lbs ground beef
2 tablespoons vegetable oil
4 to 5 medium red potatoes, peeled and cubed
1 or 2 carrots, sliced about 1/2-inch thick
2 ribs celery, chopped, or 1 1/2 tablespoons dried celery flakes
1 medium onion, chopped coarsely
1 can (10oz) cream of mushroom soup (can use Healthy Request or other low-fat)
1 can (10oz) tomato soup (can use Healthy Request or other similar)


Recipe

Mix eggs with dried onion, bread crumbs, Worcestershire sauce, and salt and pepper. Blend meat in and mix thoroughly. Heat oil over medium-high heat in a large skillet. Form meat mixture into meatballs about 1 1/2 to 2 inches in diameter; brown on all sides in hot oil. While meatballs are browning, place the potatoes, carrots, and celery in a Crock Pot (3 1/2-quart or larger); using a slotted spoon or spatula, place browned meatballs on the vegetables. Quickly brown the onions and add to the Crock Pot. Pour soups over all; cover and cook on low for 7 to 9 hours (3 1/2 to 5 on high). Taste and adjust seasonings before serving.
Serves 4 to 6.