Crockpot meatball stew

    
2tbonion, dried, minced
1/2cdry bread crumbs, fine
1tsworcestershire sauce
2eaeggs, lightly beaten
1xsalt, to taste
1xpepper, to taste
2lbground beef
2tbvegetable oil
5eared potatoes, peeled, cubed
2eacarrots, peeled, sliced 1 1/2-inch thick
2eaceler stalks, chopped
1eaonion, coarsely chopped
2eagolden mushroom soup, cans
Directions:
Mix eggs with dried onion, bread crumbs, worcestershire sauce, and salt and pepper. Blend meat in and mix thoroughly. Heat oil over medium-high heat in a large skillet. Form meat mixture into meatballs about 1-1/2 to 2 inches in diameter; brown on all sides in hot oil. While meatballs are browning, place the potatoes, carrots, and celery in a crockpot (3-1/2 quart or larger); using a slotted spoon or spatula, place browned meatballs on the vegetables. Quickly brown the onions and add to the crockpot. Pour soup over all; cover and cook on low for 7 to 9 hours. Taste and adjust seasonings before serving.