Meatball Stew (Crockpot version)

[Guest guest]

This recipe can be tampered with in all manner of ways, and still come out

wonderfully so feel free to make it your own. As a side-note, the vegetable

bouillon I use comes in a cubed form, not granules, so I take a bit of the

water and soften and crush it with a fork a bit before adding it in. Probably

not needed, but I can be a tetch OCD about stuff like that. Us ferals tend to

have a few quirks, eh? *lol*

 

3 medium potatoes, cubed

1 pkg. (16oz.) fresh baby carrots, quartered

1 lrg. onion, chopped

3 celery ribs, sliced

1 pkg. frozen cooked veggie meatballs (MSF brand or whatever is available)

1 can condensed tomato soup, undiluted

1 can/jar mushroom gravy (or mix up a batch from powder mix according to

pkg instructions)

1 cup water

1 envelope onion soup mix

1 cube veggie bouillon (Knorr)

 

Place potatoes, carrots, onion, celery and meatballs in a slow cooker. In a

bowl, combine the remaining ingredients. Pour over meatball mixture. Cover

and cook on low for 9-10 hours or until the vegetables are crisp-tender.

Makes 6 serving.

 

Wonderful served over rice! A crusty bread... nice burgundy wine. Mmmmmm

 

~ P_T ~

 

 

There are some things which cannot be learned quickly, and time, which is all

we have, must be paid heavily for their acquiring. They are the very simplest

things, and because it takes a man's life to know them the little new that

each man gets from life is very costly and the only heritage he has to leave.

--Ernest Hemingway (1899-1961)