Slow Cooker Meatball and Potato Stew Directions:
Lightly coat the inside of a 5–6 quart slow cooker with nonstick spray.
Spread the cubed potatoes evenly across the bottom in a single layer.
Add carrot chunks and pearl onions evenly over the potatoes.
Place the frozen meatballs directly over the vegetables without thawing.
In a medium bowl, whisk together the condensed soup, beef broth, and onion soup mix until smooth.
Pour the mixture evenly over the meatballs and vegetables without stirring.
Cover and cook on LOW for 7 hours or on HIGH for 3 1/2 hours until potatoes and carrots are fork-tender and meatballs reach 165°F internal temperature.
Gently stir from the bottom to coat everything in the thickened sauce.
If additional thickening is needed, cook uncovered on HIGH for 20 minutes.
Sprinkle with chopped parsley before serving if desired.
Serve hot in 1 1/2 cup portions.
WW Points Calculation
Great Value 93% Lean Fully Cooked Beef Meatballs (24 oz) – 38.00
Russet potatoes (2 lb), carrots (2 cups), pearl onions (1 1/2 cups), parsley (optional) – 0.00
Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup (10.5 oz) – 4.00
Swanson 99% Fat Free Low Sodium Beef Broth (1 1/2 cups) – 0.00
Lipton Recipe Secrets Onion Soup Mix (1 oz) – 4.00
Points Information:
Total Points: 46.00
Servings: 8 servings (1 1/2 cups each, approximately 3 meatballs per serving)
Points per serving: 5.75
Nutrition Information
Calories: 320
Fat: 12g
Protein: 20g
Carbohydrates: 34g
Sugar: 6g
Sodium: 910mg
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