Meatball Corn Stew

Prep Time: 15 minutes

Cook Time: 8 hours,

Ingredients:

• 9 oz. pkg. baby carrots
• 2 potatoes, peeled and cubed
• 10 oz. pkg. frozen whole kernel corn
• 2 cloves garlic, minced
• 1 onion, chopped
• 1/2 cup chopped celery
• 16 oz. pkg. frozen precooked meatballs
• 10 oz. can condensed cream of celery soup
• 10 oz. can condensed beef broth
• 1-1/2 cups water
• 1 tsp. dried marjoram leaves
• 1/8 tsp. pepper
• 1 cup shredded Havarti cheese
• 1/2 cup grated Parmesan cheese
• 2 Tbsp. cornstarch
• 3 Tbsp. water

Preparation:

In 4-5 quart crockpot, place carrots, potatoes, corn, onion, garlic, and celery. Top with meatballs. Pour broth, condensed soup, and water over all and sprinkle with marjoram. Gently stir to combine. Cover crockpot and cook on LOW for 7-9 hours until vegetables are tender and meatballs are hot. Turn crockpot to HIGH and stir in cheeses. Combine cornstarch and water in small bowl and mix until dissolved. Stir into crockpot and mix. Cover and cook on HIGH for 15-20 minutes until liquid is thickened. Serves 6-8

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