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Print this Recipe    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).

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