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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