Pour dry elbow macaroni around frozen beef meatballs, together with 2 additional ingredients, into slow cooker for a comforting feed that disappears faster than anything else

This slow cooker 4-ingredient Hoover stew is the kind of humble, belly-filling meal that would’ve fit right in on a Midwestern farmhouse table during leaner times. It’s built on pantry standbys and freezer staples: dry elbow macaroni poured right around a pile of frozen beef meatballs, plus just two more ingredients to turn everything into a cozy, tomatoey one-pot supper. It’s the sort of dish you toss together in the morning, set on the counter, and by evening it’s mysteriously vanished, scraped clean by kids, grandkids, and hungry farmers alike.

Ladle this Hoover stew into deep bowls and serve with buttered white bread or warm dinner rolls so everyone can swipe up the last of the tomato broth. A simple side salad with iceberg lettuce, sliced cucumber, and ranch dressing adds a bit of crunch and freshness. If you like, sprinkle each bowl with a little shredded cheddar or Parmesan. A jar of dill pickles on the table and a pitcher of iced tea or cold milk make it feel just like a small-town Midwestern supper.

Servings: 6

1 (24–26 oz) jar tomato-based pasta sauce

Set a large slow cooker (4 to 6 quarts) on the counter and plug it in. Pour the tomato-based pasta sauce into the bottom of the crock.

Add the beef broth to the slow cooker and stir to combine with the pasta sauce, making sure there are no big streaks of sauce left on the bottom.

Pour the frozen fully cooked beef meatballs into the center of the slow cooker, letting them settle into the sauce mixture in a loose pile.

With clean, dry hands, pour the dry elbow macaroni evenly around the outside of the frozen meatballs, so the pasta forms a ring around them and is mostly submerged in the liquid. Gently press any pasta that’s sitting too high on top down into the sauce so it can cook properly.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 4 1/2 hours, until the meatballs are heated through to the center and the macaroni is tender but not mushy. Avoid lifting the lid during the first half of the cooking time so the heat stays consistent.

Once the macaroni is tender, give the stew a good stir to mix the meatballs and pasta evenly through the sauce. If it seems thicker than you like, stir in a splash more hot broth or water until it reaches your preferred consistency.

Taste and adjust seasoning if desired, adding a pinch of salt or pepper to your bowl at the table if needed. Ladle the Hoover stew into bowls and serve hot while it’s good and steamy.

You can nudge this simple Hoover stew in a few directions without losing its 4-ingredient charm. If you prefer a milder, looser stew, use more beef broth and a smaller jar of pasta sauce; for a thicker, richer result, use a heartier, chunky pasta sauce and slightly less broth. Turkey or pork meatballs can stand in for beef if that’s what you keep in your freezer, but be sure they’re fully cooked and frozen, just like the beef version. If your family likes a bit of zip, choose a pasta sauce with garlic and herbs or spicy Italian seasoning. For extra comfort, top each bowl with a handful of shredded cheese right before serving so it melts over the hot stew. Food safety tips: Use only fully cooked frozen meatballs from a reputable source; raw meatballs are not recommended here because the timing and liquid are set for pre-cooked meat. Keep the meatballs frozen until you’re ready to add them to the slow cooker so they stay at a safe temperature. Always cook this stew on HIGH or LOW as directed with the lid on; do not use the WARM setting for cooking from frozen, as it may keep the food at unsafe temperatures for too long. Check that the meatballs are piping hot in the center before serving—an instant-read thermometer should read at least 165°F (74°C). Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat thoroughly until steaming before eating.