This Amish Meatball Stew is a comforting one-pot wonder—tender beef meatballs simmered in a rich tomato broth with egg noodles and garden vegetables—all made in your slow cooker with just 5 simple ingredients. Inspired by Pennsylvania Dutch kitchen traditions, it’s the kind of meal that fills your home with warmth and feeds a crowd with minimal effort.
No browning. No extra dishes. Just dump, cook, and enjoy old-fashioned comfort.
Why You’ll Love This Recipe
- 🥣 Only 5 ingredients—pantry staples!
- ⏱️ 15 minutes prep, 4–6 hours cook
- 💛 One slow cooker = zero cleanup
- 💸 Costs under $8—feeds 6 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF meatballs/noodles)
Ingredients You’ll Need
(6-quart slow cooker; serves 6)
- 1 (32 oz) bag frozen homestyle meatballs (beef or plant-based)
- 1 (15 oz) can diced tomatoes, undrained
- 1 (10.75 oz) can condensed tomato soup
- 1 (16 oz) bag frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 (12 oz) package wide egg noodles
- 2 cups water or beef broth
- Salt & black pepper to taste
- Optional: 1 tsp garlic powder, ½ tsp dried thyme, or 1 bay leaf
💡 Pro Tips:
- Use frozen meatballs—they hold shape better than raw in long cooks.
- Add noodles last—they’ll turn mushy if cooked all day.
- Low-sodium soup? Great for controlling salt levels.
Step-by-Step Instructions (Hearty, Savory, Foolproof)
1. Add Base Ingredients
- Into the slow cooker, combine frozen meatballs, diced tomatoes, tomato soup, frozen vegetables, water/broth, and optional seasonings.
- Stir gently.
2. Cook Low & Slow
- Cover and cook on LOW for 4–5 hours (or HIGH for 2.5–3 hours), until meatballs are heated through and flavors meld.
3. Add Noodles
