Meatball Stew

2 pounds meatballs, frozen or homemade

1 (10 1/2 ounce) can tomato soup

1/4 cup water

1 cup carrots, sliced

1 onion, sliced

2 pounds potatoes, sliced

Brown meatballs in a large nonstick skillet, being careful not to crowd
skillet. When meatballs are brown, place them and the remaining ingredients
in 4 quart slow cooker; stir together gently. Cover; cook on low for 6 to 8
hours, or until the vegetables are tender.

Makes 6 servings.  Mama's Corner.

 

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