Savory Meatballs and Noodles

Instructions

1. Combine the Base: In your slow cooker, whisk together the condensed cream of mushroom soup and the beef broth until smooth.

2. Add Meatballs: Stir in the frozen meatballs until they are well-coated in the liquid.

3. Slow Cook: Cover and cook on Low for 4 to 5 hours (or High for 2 to 3 hours) until the meatballs are heated through and the sauce is bubbling.

4. Cook the Noodles: About 30 to 45 minutes before you are ready to serve, stir in the dry egg noodles. Make sure they are mostly submerged in the liquid.

5. Finish and Serve: Cover and continue cooking until the noodles are tender. Give it a final gentle stir to distribute the sauce and serve hot.

Quick Tip: If you prefer a bit of brightness, a pinch of black pepper or a sprinkle of fresh parsley at the end really makes the flavors pop.