Scott's Grandma, Edith, prepared this recipe for us when we were first married over 30 years ago. I ranted and raved about how delicious until I think I embarrassed her because the recipe is so simple! She was 1/2 Danish and 1/2 Norwegian, and I thought it was likely a terribly complicated recipe using unique ingredients. How wrong! Thanks Grandma Edie (sending this note to you in heaven) - we think of you often!

Ingredients

4 serv.

(10 1/2 ounce) cans cream of celery soup (low sodium preferred)2 cans
beef bouillon cubes↗2
tablespoons instant ground coffee↗2 tablespoons
cup milk↗1⁄2 cup
lb frozen italian style meatballs (or use your own homemade)1 lb

Step-by-step instructions

1
In crockpot, stir together first four ingredients (use a crockpot liner for really easy clean up!). Add meatballs and stir. Cook on low for 4-5 hours until heated through. Add salt and pepper for taste, if desired, but watch the salt -- if not using low sodium soup, can quickly become too salty for my taste.
2
This recipe makes quite a bit of good gravy to serve over hot noodles or potatoes. Yum!

Source: food.com

Original recipe ↗

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