If you’re looking for a quick, hearty dinner that the whole
family will love (even your picky eaters), then try this stew recipe courtesy
of my friend, Dorline Allman. She makes two full crock pots of this every year
for our church’s after Thanksgiving potluck and it gets gobbled up before any
other soups. There’s really no need to add any spices because the meatballs and
gravy, which thickens as it cooks, are full of flavor.
Sorry, I couldn't get a photo of the soup before it was all gone!
Meatball Vegetable Soup
1 package frozen meatballs, thawed (or make from scratch
according to my baked meatball recipe)
2 cans or one package frozen mixed vegetables
2 packages brown gravy
3 cups water
1 pound bowtie (farfalle) pasta
Cook pasta according to package directions; set aside (store
in refrigerator until ready to use). Combine all ingredients, except pasta, in
slow cooker. Heat through on low for two+ hours or on high for one hour. Just
before serving, add pasta. Enjoy!
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