Amount
Ingredient
Preparation



2
tablespoons
onion

dried, minced



1/2
cup
bread crumbs

fine



1
teaspoon
worcestershire sauce





2
each
eggs

lightly beaten



1
x
salt

to taste



1
x
pepper

to taste



2
pounds
ground beef





2
tablespoons
vegetable oil





5
each
red potatoes

peeled, cubed



2
each
carrots

peeled, sliced 1 1/2-inch thick



2
each
celery stalks

chopped



1
each
onion

coarsely chopped



2
each
soup, golden mushroom

cans

 Mix eggs with dried onion, bread crumbs, worcestershire sauce, and salt and pepper. Blend meat in and mix thoroughly. Heat oil over medium-high heat in a large skillet. Form meat mixture into meatballs about 1-1/2 to 2 inches in diameter; brown on all sides in hot oil. While meatballs are browning, place the potatoes, carrots, and celery in a crockpot (3-1/2 quart or larger); using a slotted spoon or spatula, place browned meatballs on the vegetables. Quickly brown the onions and add to the crockpot. Pour soup over all; cover and cook on low for 7 to 9 hours. Taste and adjust seasonings before serving