Stir soup and broth in a 3-qt or larger slow-cooker until blended. Stir in potatoes and carrots.
Mix Meatball ingredients in a bowl with your hands or a wooden spoon until blended. Form into 11⁄2-in. balls. Place on top of vegetable mixture.
Cover and cook on low 7 to 9 hours until Meatballs are cooked through and vegetables are tender.
Transfer Meatballs and vegetables to a platter with a slotted spoon. Whisk sauce until smooth, and pour over Meatballs and vegetables. Sprinkle servings with parsley.
Calories 661 Fat 30g Saturated fat 12g Cholesterol 148mg
Sodium 999mg Carbohydrate 62g Fiber 5g
This recipe has been added to the following public cookbooks:
EUNICE'S COOKBOOK,
My First Cookbook,
Cinda`s favorites,
Kaci's Soup/Stew Cookbook,
Kaci's Main Course Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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