8 cups water
2 teaspoons dry onion soup mix
2 teaspoons dry onion soup mix
2 teaspoons cornstarch
1 teaspoon dry mustard
1 teaspoon rice vinegar
1 teaspoon crushed red pepper
1/2 teaspoon hot pepper sauce
1 onion, chopped
2 onions, chopped
1 cup celery, chopped
2 tablespoons chopped fresh parsley
2 teaspoons olive oil
1 lemon, juiced
Place all ingredients in slow cooker in the order recommended by the manufacturer. Form into small meatballs about 1/2 inch thick.
Place broth in bottom of slow cooker. Add onion soup mix, cornstarch, mustard, vinegar, crushed red pepper, burger seasoning mix, orange juice, lemon juice and water. Mix until well combined.
Cover pot and cook on Low for 8 hours or until internal temperature of the meat reaches 145 degrees F (74 degrees C).