Slow Cooker Meatball And Dumpling Stew

For Meatballs:

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 for the slow cooker, if you like).

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 biscuit 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.