1 (10 3/4 ounce) can cream of mushroom soup
2 cups beef broth
1 teaspoon garlic powder
1 Tablespoon Worcestershire Sauce
2 tablespoons Steak Sauce
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 tsp garlic powder
1 (32 ounce) bag frozen home style meatballs
1 cup sour cream
In the crock pot or a large bowl, mix the cream of mushroom soup and beef broth with a whisk.
Add remaining seasonings and stir in the frozen meatballs.
Cook on high for 4 hours.
Add the sour cream, mixing it well, and allow to cook for another 30 minutes.
serve as appetizers or over egg noodles for a meal
