Meatball Stew

Meatball Stew
1 1/2 c Chopped Onion

3 1/2 c Baby Carrots

2 lbs. Baby potatoes, larger ones cut in half

1 1/2 t Dried Dillweed

1/2 t Pepper

1 kg Box of Frozen Cooked Meatballs

1 can Cream of Mushroom soup Condensed

1 c Beef Broth

1/2 c Water

2 t Worcestershire sauce

1 1/2 c Frozen Peas
Directions:
Layer first 3 ingredients, in order given, in a 5 to 7 quart slow cooker.

Sprinkle with dill and pepper. Arrange meatballs over top.

Combine next 4 ingredients in medium bowl. Pour over meatballs. Cook, covered, on low for 8 to 10 hours or on high for 4 to 5 hours.

Add peas. Sir. Cook, covered, on high for about 5 minutes until heated through. Serves 8.
Taken from Most Loved Slow Cooker Creations CC