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Gluten Free Meatball Stew

Serving Size: 6

 

Ingredients:

1 Bag Rosina Gluten Free Meatballs

3 potatoes, peeled and cubed

2 cups carrots, cleaned and sliced

1 medium onion, finely chopped

3 stalks celery, cleaned and sliced

1 (10 3/4 oz.) can of gluten free tomato soup

1 (10 3/4oz.) can of gluten free beef gravy

1 1/8 cup of water

1 envelope of gluten free onion soup mix

2 gluten free beef bouillon cubes or 2 teaspoons granules

Cooking Instructions:

Chop all of the vegetables and place in a large pot or slow cooker. Add in the remaining ingredients and stir to combine. Stir in the meatballs.

Bring to a boil and cook for 10 minutes, reduce the heat to low and simmer for 1 hour or until the vegetable are tender and the meatballs are heated through.  If using a slow cooker cover and cook on low for 4-5 hours until the vegetable are tender and the meatballs are heated through.

Ladle into soup bowls and serve with grated cheese.