Gluten Free Meatball Stew
Serving Size: 6
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
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.