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Slow Cooker Amish Meatball Stew

A comforting dish that combines tender meatballs, creamy soup, and flavorful potatoes, perfect for busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds frozen fully cooked beef meatballs Use your favorite brand of meatballs
  • 2.5 pounds russet potatoes, peeled and cut into 1-inch cubes Fresh potatoes recommended for the best texture
  • 2 cans condensed cream of mushroom soup (10.5 ounces each)
  • 1 can beef broth (14.5 ounces)
  • 1 packet onion soup mix (1-ounce)

Method
 

Preparation
  1. Lightly grease a 5- to 6-quart slow cooker.
  2. Spread the cubed potatoes evenly over the bottom of the cooker.
  3. In a bowl, whisk together the cream of mushroom soup, beef broth, and onion soup mix until mostly smooth.
  4. Pour the mixture over the potatoes.
  5. Add the frozen meatballs on top in a single layer.
Cooking
  1. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the potatoes are tender and the meatballs are heated.
  2. Stir gently and taste for seasoning before serving.

Notes

Serve hot in bowls, garnished with fresh parsley or cheese, if desired. Pairs well with crusty bread or a simple green salad. For variations, try adding carrots or peas for extra nutrition, or use different types of meatballs.