Ingredients
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
Preparation
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.
