Recipe: Crockpot Meatball and Dumpling Stew

CROCKPOT MEATBALL AND DUMPLING STEW

FOR THE STEW:
1 (10 3/4 oz) can condensed cream of celery soup
1 envelope dehydrated onion soup mix
6 cups hot water, divided use
2-3 carrots peeled and sliced
1/2 lb (or 1 can, drained) green beans
1 medium sliced fresh tomato
1 recipe meatballs (recipe follows)
FOR THE DUMPLINGS:
1 cup Bisquick (or similar biscuit mix)
1 tbsp chopped fresh parsley
Water or milk (as needed)

Place (undiluted) 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 crock pot and cook on LOW for about 3 1/2 hours.

Turn crockpot 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 crock pot and cook on HIGH for about 30 minutes or until dumplings are done.

MEATBALLS

1 lb ground beef
1/3 cup dry bread crumbs
1 small onion, chopped (about 1/3 cup)
1 egg
1/4 cup milk
1 tsp Worcestershire Sauce
1/2 tsp salt
Oil (for frying)

Mix ingredients for the meatballs together. Shape into 1- to 1 1/2-inch balls (wet your hands in cold water and shaping of meatballs will be easier).

Heat 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).

Adapted from source: Wayne, 12-13-96