Crockpot: Meatball Dumpling Stew by Recipe Cottage

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	Meatball Dumpling Stew

		Crockpot Meatball and Dumpling Stew 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 c 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. 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 crockpot, if you like).