Old-Fashioned Meatball Stew

Recipe Ingredients

2 tablespoons	30ml	Minced dried onion
1/2 cup	73g / 2.6oz	Fine dry bread crumbs - plain or seasoned
1 teaspoon	5ml	Worcestershire sauce
2		Eggs - lightly beaten
1/4 teaspoon	1.3ml	Salt - or to taste
1/4 teaspoon	1.3ml	Freshly-ground black pepper - or to taste
1 1/2 lbs	681g / 24oz	Ground beef - (to 2 lbs)
2 tablespoons	30ml	Vegetable oil
4 tablespoons	60ml	Red potatoes - (to 5) - peeled, cubed (medium)
1		Carrot - (to 2) - sliced 1/2" thick
2		Celery ribs - chopped
		(or 1 1/2 tbspns dried celery flakes)
1		Onion - coarsely chopped (medium)
1		Cream of mushroom soup - (10 oz)
		(can use Healthy Request or other low-fat)
1		Tomato soup - (10 oz)
		(can use Healthy Request or other similar)

Recipe Instructions

Mix eggs with dried onion, bread crumbs, Worcester sauce, and salt and pepper. Blend meat in and mix thoroughly. Heat oil over medium-high heat in a large skillet. Form meat mixture into meatballs about 1 1/2 to 2 inches in diameter; brown on all sides in hot oil.

While meatballs are browning, place the potatoes, carrots, and celery in a crock pot (3 1/2-quart or larger); using a slotted spoon or spatula, place browned meatballs on the vegetables. Quickly brown the onions and add to the crock pot. Pour soups over all; cover and cook on LOW for 7 to 9 hours (3 1/2 to 5 hours on HIGH). Taste and adjust seasonings before serving.

This recipe yields 4 to 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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