Slow Cooker Meatball And Dumpling Stew

By Greywolf

Ingredients

• For Soup
• 1 package dehydrated onion soup mix
• 6 cups hot water
• 1 can cream of celery soup or cream of mushroom (and then add 1 stalk of celery)
• 2 to 3 carrots, peeled and sliced
• 1/2 pound (or 1 can) green beans
• 1 can sliced tomatoes, or 1 medium sliced fresh tomato
• 1 cup Bisquick (or similar biscuit mix)
• 1 tbsp chopped parsley
• For Meatballs
• 1 pound hamburger or ground beef
• 1 egg
• 1 small onion, chopped (about 1/3 cup)
• 1/3 cup dry bread crumbs
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 cup milk

Details

Servings 1
Adapted from recipelion.com

Preparation

Step 1

1. Mix ground beef, egg, chopped onion, bread crumbs, Worcestershire, salt and milk together.

2. Shape mixture into 1 to 1-1/2-inch balls.

3. Heat salad oil in a large skillet. Cook meatballs over medium heat until brown--about 20 minutes.

4. Drain off excess fat (save a little to add to the slow cooker if desired)

For Soup

1. Place cream of celery soup and dried onion soup mix in slow cooker.

2. Cover with about 1/2 of the hot water and stir until mixed, then add the remaining water.

3. Add carrots, green beans, and tomatoes & stir just until mixed.

4. Add meatballs, cover, and cook on low heat about 3 1/2 hours.

5. Turn slow cooker heat to high. In a small bowl, combine bisquick mix with parsley.

6. Stir in enough water (or milk) with fork until you have a stiff dough.

7. Drop dumpling mixture into slow cooker with a teaspoon.

8. Cover and cook on high for about 30 minutes.