Ingredients

The following ingredients have 4 Servings
  • 32 frozen cooked original meatballs, thawed (about 3 cups)
  • 1 package (8 oz) white button mushrooms, sliced
  • 1/2 cup chopped onion
  • 1 carton (32 oz) Progresso™ beef flavored broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 oz uncooked medium egg noodles (about 3 1/2 cups)
  • 1 1/2 cups heavy whipping cream
  • Chopped fresh dill weed, if desired

Instruction

  • In 5-quart slow cooker, mix meatballs, mushrooms, onion, broth, Worcestershire sauce, nutmeg, allspice, salt and pepper.
  • Cover; cook on High heat setting 2 1/2 to 3 hours or until vegetables are tender. Stir in egg noodles until mixed well; cook covered on High heat setting 15 to 20 minutes, stirring halfway through cook time, until tender.
  • Stir in whipping cream; cook covered about 5 minutes or until heated through. Garnish with fresh dill weed before serving.