Slow Cooker Meatball Stew

A bowl of vegetable stew with peas and meatballs sits on a red checkered cloth, surrounded by fresh parsley, bread slices, wooden spoons, and kitchen jars on a wooden board.

This Slow Cooker Meatball Stew is cozy, hearty, and super easy to make. The meatballs turn tender, the veggies cook down just right, and the broth ends up rich and comforting. It’s the kind of dinner that hits the spot when you want something warm without a lot of work.

Course Main Course, Soup

Keyword Meatball Stew, Slow Cooker Meatball Stew, Stew

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Author Heidi Bruaw

Equipment

Ingredients

32 Ounces Frozen Homestyle Meatballs
1 Yellow Onion diced
3 Garlic Cloves minced
3 Carrots peeled and sliced
2 Stalks Celery sliced
2 Large Russet Potatoes peeled and chopped
3 Cups Beef Broth
6 Ounces Tomato Paste
1 teaspoon Sugar
1 Envelope Onion Soup Mix beefy is best
1 Cup Frozen Peas
Fresh Parsley chopped (for garnish)

Instructions

Add the meatballs, onion garlic, carrots, celery, and potatoes to your slow cooker.
Whisk together the beef broth, tomato paste, sugar, and onion soup mix.
Pour the beef broth mixture into the slow cooker.
Stir to combine.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
In the last 30 minutes of cooking, add the peas.
Garnish with parsley and serve.