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3 medium potatoes, peeled and cut into 1/2-inch cubes
1 package (16 ounces) fresh baby carrots, quartered
1 large onion, chopped
3 celery ribs, sliced
1 package (12 ounces) frozen fully cooked meatballs
1 can (10 ounces) condensed tomato soup, undiluted
1 can (10 ounces) beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules
Place the potatoes, carrots, onion, celery, and meatballs in a 5-quart slow cooker. In a bowl, combine the remaining ingredients. Pour over meatball mixture. Cover and cook on low for 9-10 hours or until the vegetables are crisp-tender.
* I made it without the onion because we are not big fans of eating cooked onion. I also used 5 potatoes instead of 3 (b/c we are gluttons LOL)
** I use beef meatballs, but a friend made it with Turkey meatballs and turkey gravy and said it was great that way too