Saturday, December 11, 2010
Following the adage that you can never have enough meatballs, Joan made this appetizer for Michael & Emily's Christmas party.
1 10 3/4 oz. cans cream of mushroom soup
1 1/2 oz. pkg. onion soup mix
1 onion, chopped
2-pound pkg. frozen meatballs, thawed
Mix together soup, soup mix, and onion in s slow cooker. Add meatballs and stir to coat. Cover and cook on high setting for 2 hours. Reduce heat to low setting; cook an additional 2 to 4 hours. Garnish as desired.
Serves 6 to 8.
Recipe can be found on page 87 of Gooseberry Patch Co. - 101 Easy Entertaining Recipes.