of fresh parsley or chives on top adds a bright, fresh note that balances the comfort-food character of the dish.
Slow Cooker Meatball and Potato Stew
Servings: 4-6
Ingredients
1 1/2 to 2 pounds frozen fully cooked meatballs
2 pounds russet potatoes, peeled and cut into 1-inch cubes
1 (10.5-ounce) can condensed cream of mushroom soup
1 1/2 cups low-sodium beef broth
1 (1-ounce) packet dry onion soup mix
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to make cleanup easier.
Add the cubed russet potatoes to the bottom of the slow cooker, spreading them into an even layer so they cook evenly.
Pour the frozen meatballs directly on top of the potatoes, distributing them so they’re in a mostly single layer. Do not thaw the meatballs first; they go in straight from the freezer.
