I am so excited that I got my act together and got a soup prepped, tried, tested, and ready to share with you for Soup Swapper Saturdays!
This is a group I am part of that has a theme for different soups each month. Each month we share our recipes based on our theme, and it is so fun to see what everyone brings to the table. The theme for this month is: Comforting Fall Stews. We are hosted by Hosted by Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice. This theme could not have come at a better time as the weather in Wisconsin is blustery, rainy, and cold- perfect for a hearty stew!
I am a lover of beef stew, but it is a meal that takes a little effort and I don’t always have the time. These days, with hungry kids and a full schedule I love to simplify my life when I can, but don’t want to sacrifice on flavor of our meals. This recipe uses a few shortcuts to make life easier. First, I use frozen meatballs in the soup. Many times I make meatballs in batches, freeze on a cookie sheet (keeps them from sticking together), and transfer to freezer bag. However, I also use the pre-made frozen meatballs depending on the day, and what I have on hand in my freezer. This recipe sticks to the traditional staples to accompany the meatballs: potatoes, carrots, onion, celery, and peas….plus a little red wine.
My husband and kids loved this recipe. My boys gobbled it up- especially the meatball and carrots. I served this with a side of warmed crusty bread and a little butter to soak in the remaining sauce. So hearty, so filling, and so satisfying. In addition to all those things it is so easy to make, and it makes great leftovers. Win. Win. Win.
Halloween is approaching and we have a weekend filled with spooky fun. Starting today with an early barre class at Pure Barre, Kellen’s soccer, a trick or treat trail, a Halloween event at a historical site, a trip to the pumpkin patch, and a trip to the theater to see the new Halloween movie are all on the agenda. It is supposed to be a bit cold and breezy, and a bowl of this stew will be the ticket to warm us up after a lot of time outside enjoying the fall season.
What are you fall and Halloween traditions? I love learning about Halloween events and traditions in other places because they are so different depending the region you are from!
Slow Cooker Meatball Stew
- 26 oz frozen meatballs
- 2/3 cup frozen peas
- 1 medium onion, chopped
- 1 1/2 cups baby carrots
- 2 medium-large russet potatoes, washed, quartered, and chopped
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 1/3 cups beef broth
- 1/3 cup red wine, optional
- 10.75 oz can condensed tomato soup
- .87 oz brown gravy packet
- Place meatball into the slow cooker. Next, add peas, onion, carrots, and potatoes.
- Whisk together pepper, salt, garlic powder, broth, wine, soup, and gravy packet.
- Pour sauce over the veggies and meatballs. Stir to coat.
- Cover and set slow cooker to low. Cooker 6-7 hours. Serve.