Slow Cooker Amish Meatball Stew Directions:
Lightly grease a 5- to 6-quart slow cooker.
Spread the potatoes evenly over the bottom of the slow cooker.
Whisk together the condensed cream of mushroom soup, beef broth, and onion soup mix in a medium bowl.
Pour the soup mixture evenly over the potatoes.
Add the frozen meatballs in an even layer over the top.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the potatoes are tender and the meatballs are heated through.
Gently stir the stew.
Let the stew sit with the lid off for 5 minutes.
Serve hot.
WW Points Calculation
2 pounds frozen fully cooked beef meatballs, Great Value - 32.00 points (for 6 servings)
2 1/2 pounds russet potatoes - 0.00 points (for 6 servings)
2 (10.5-ounce) cans condensed cream of mushroom soup, Great Value 98% Fat Free - 8.00 points (for 6 servings)
1 (14.5-ounce) can beef broth, Great Value - 0.00 points (for 6 servings)
1 (1-ounce) packet onion soup mix, Lipton - 3.00 points (for 6 servings)
Points Information:
Total Points: 43.00
Servings: 6 (approximately 1 1/2 cups each)
Points per serving: 7.17
Nutrition Information
Calories: 480
Fat: 26g
Protein: 26g
Carbohydrates: 41g
Sugar: 5g
Sodium: 1150mg
I'm waiting for your comments! Enjoy!
