day.).
2. FINISH SOUP Remove bones from slow cooker
in a large bowl, combine and mix thouroughly 1/2 cup of the soup (reserve rest), beef, breadcrumbs, egg, onion, salt and nutmeg.
shape mixture firmly into an 8x4 inch loaf and place in a shallow baking pan.
(i use a meatloaf pan) bake at 375 F for 1 hr and 15 min in small saucepan, combine remaining soup and sour cream.
heat until warmed through.
serve over meatloaf (as gravy).
milk,1/2 of the swedish meatball seasoning,3/4 sleeve
Combine meat, bread crumbs, cheese, soup mix, seasonings and 1/4 cup milk; mix thoroughly (with hands).
Form into small balls. Brown lightly; remove to a baking dish.
Drain excess grease, leaving small amount in skillet.
Blend in sauce mix and remaining milk (add more or less milk for desired thickness).
Cook until thick and bubbly.
Pour over meat balls.
Bake in a 350\u00b0 oven for 30 to 45 minutes.
Mix beef, corn flakes, onions, egg, celery salt and garlic powder. Mix well and shape into 1 inch balls. Brown on all sides in a hot skillet.
Place meatballs and mushrooms in slow cooker.
Mix soup, milk and Worcestershire sauce. Pour over meatballs. Cover and cook on high for 1 hour. Stir.
Reduce heat to low for 3 hours. Remove from slow cooker and allow to cool.
Place in freezer bag, label and freeze.
To serve: thaw. Heat until sauce is smooth, hot and bubbly and meatballs are hot. Serve over hot buttered noodles.
njoy.
Like most chili recipes, this one tastes better the
Turn your crock pot on and get it warmed up. You can put it on High to start. Add the Meatballs and then add the Cream of Celery Soup, French Onion Soup and water. Stir everything together. After about 30-45 minutes turn it down to low and let simmer until you are ready to serve.
*Variation - Cut up 4-5 large Yukon gold potatoes into large 2 inch pieces. Boil potatoes for about 8-10 minutes and add to the crock pot with the meatballs. Add a can of Cream of Mushroom soup for extra gravy.
Combine mushroom soup and sour cream soup.
Place meatballs in slow cooker.
Cover meatballs with soup mixture.
Add Parmesan cheese to taste.
Cook in slow cooker for 2 to 4 hours before serving.
In a large saucepan over medium low, heat the oil. Add the barley and stir until it is lightly toasted, about 3 minutes.
Add the broth, carrots, zucchini, meatballs, dill and water. Bring the soup to a simmer, cover the pot and cook over medium-low until the barley is tender, about 10 to 15 minutes.
Season with salt and pepper. Serve each bowl of soup topped with a tablespoon of sour cream.
dvance or used for other recipes calling for vegetable broth or
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
Mix together beef, chicken rice soup, onions, bread crumbs, egg and seasonings.
Form into balls.
Brown on all sides in small amount of oil.
Place in a baking pan.
Add blend of mushroom soup and water.
Cover and bake at 350\u00b0 for 40 minutes.
Uncover and bake 20 minutes more.
In saucepan, mix together soup, water and half of the dry onion soup mix.
In mixing bowl, combine ground beef, cracker crumbs, egg and other half of the onion soup mix.
Shape mixture into small balls and drop into mushroom soup mixture.
Cook slowly 40 minutes.
Mix soups with 1 can water and set aside.
Mix with hamburger, bread crumbs, eggs, onion, parsley, salt and beef soup mix.
Roll into balls the size of a walnut and brown.
When browned, put into Dutch oven or similar pot with soup mix and cook about 45 minutes.
live oil. Use a large soup pot!
Cut the bell
br>Fill each dish with soup, about 1 1/2 cups
Combine beef, milk, 1/3 can soup, dry onion soup mix, parsley flakes, thyme and nutmeg.
Place in a 12 x 9 x 2 1/2-inch baking dish.
Shape into a loaf. Bake at 350\u00b0 for 1 hour or until done. Heat remaining soup and sour cream, stirring constantly.
Serve over meat loaf.
Serves 8.
Place dried beef in bottom of large casserole dish.
Put chicken breasts, wrapped in bacon, on top of dried beef.
Mix celery soup, mushroom soup and sour cream.
Pour over chicken and bake at 250\u00b0 for about 4 hours.
Serves 12.
Combine ground beef, bread crumbs, onion, parsley, eggs and salt. Separately, stir mushroom soup until smooth.
Blend in water.
Put 1/4 cup of soup mixture into meat; mix well.
Brown meatballs and pour in soup.
Simmer for 30 minutes.