Meatball Stew Recipe

Submitted by April

• 1 can cream of mushroom soup
• 1/2 cup beef broth
• 4 large red potatoes unpeeled & diced
• 1 1/2 cups baby carrots
• 1 pound hamburger
• 1/2 cup parmesan cheese, grated
• 1/3 cup seasoned dried bread crumbs
• 1 large egg
• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. Stir soup and broth in a larger slow cooker until blended. Stir in potatoes and carrots. Mix meatball ingredients in a bowl with your hands or a wooden spoon until combined. Form into 1 1/2 inch balls. Add to vegetable mixture.
2. Cover and cook on low 7 to 9 hours until meatballs are cooked through and vegetables are tender.
3. Transfer meatballs and veggies to a platter with a slotted spoon. Whisk sauce until smooth and pour over meatballs and veggies. Sprinkle with parsley.