Slow Cooker Meatball And Dumpling Stew
Slow Cooker Meatball And Dumpling Stew is a tasty slow cooker meatball soup, packed with vegetables and homemade meatballs.
Cooking MethodSlow Cooker
Ingredients
- For Soup
- 1 package dehydrated onion soup mix
- 6 cup hot water
- 1 can cream of celery soup
- 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
Instructions
For Meatballs:
- Mix ground beef, egg, chopped onion, bread crumbs, Worcestershire, salt and milk together.
- Shape mixture into 1 to 1-1/2-inch balls.
- Heat salad oil in a large skillet. Cook meatballs over medium heat until brown--about 20 minutes.
- Drain off excess fat (save a little for the slow cooker, if you like).
For Soup:
- Place cream of celery soup and dried onion soup mix in slow cooker.
- Cover with about 1/2 of the hot water and stir until mixed, then add the remaining water.
- Add carrots, green beans, and tomatoes & stir just until mixed.
- Add meatballs, cover, and cook on low heat about 3 1/2 hours.
- Turn slow cooker heat to high. In a small bowl, combine biscuit mix with parsley.
- Stir in enough water (or milk) with fork until you have a stiff dough.
- Drop dumpling mixture into slow cooker with a teaspoon.
- Cover and cook on high for about 30 minutes.