Recipe: Crock Pot Meatball and Dumpling Stew

Crockpot Meatball and Dumpling Stew
alt.college.food/Bill Hilbrich (1996)

1 recipe of meatballs (see below)
1 package dehydrated onion soup mix
6 cups hot water
1 can cream of celery soup
2-3 carrots peeled and sliced
1/2 lb (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

Place cream of celery soup and dried onion soup mix in crockpot. 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 crockpot 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 crockpot with a teaspoon. Cover and cook on high for about 30 minutes.

Meatballs
1 lb hamburger or ground beef
1 egg
1 small chopped onion (~1/3 cup)
1/3 cup dry bread crumbs
1 tsp Worcestershire Sauce
1/2 tsp salt
1/4 cup milk

Mix ingredients together. Shape mixture into 1 to 1-1/2-inch balls. (wet your hands in cold water and shaping of meatballs will be easier) Heat salad oil (enough to prevent sticking) in a large skillet. Cook meatballs over medium heat until brown--about 20 minutes. Drain off excess fat (save a little for the crockpot, if you like).