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Directions:
- Place thawed meatballs in a 3 1/2- or 4-quart slow cooker. In a small bowl combine soup, water, gravy mix, and thyme. Pour soup mixture over meatballs.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, serve with hot noodles. Sprinkle with parsley.
Nutrition Fact per Serving: 362 cal. 26 g total fat(12 g sat. fat), 75 mg chol., 1,140 mg sodium, 11 g carb, 4 g fiber, 19 g pro.
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