Ingredients
- 1 ½ to 2 pounds frozen fully cooked meatballs
- 2 pounds russet potatoes peeled and cut into 1-inch cubes
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 ½ cups low-sodium beef broth
- 1 1-ounce packet dry onion soup mix
Instructions
see continuation on next page
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