Italian Meatball Stew

INGREDIENTS

• 8 to 12 ounces extra lean ground beef
• 2 eggs, beaten
• 1/2 cup fine dry bread crumbs, Italian seasoned
• 1/4 cup milk
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 4 to 6 carrots; peeled and sliced about 1/4-inch thick
• 1 can (6 oz.) tomato paste
• 1 cup water
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1 cup beef broth
• 1 teaspoon seasoned salt
• 16 ounces Italian vegetables (frozen)

PREPARATION

1. Mix first 8 ingredients and form into firm meatballs; set aside. Place the bite size pieces of carrots into the bottom of the slow cooker or crockpot and place meatballs on top.
2. Combine tomato paste, water, oregano, basil, beef broth, and seasoned salt; pour over meatballs.
3. Cover and cook on LOW for 4 to 6 hours. Add the thawed Italian vegetables and turn the slow cooker or crockpot to HIGH. Cover and continue to cook on HIGH for 1/2 hour, or until the vegetables are done.
4. Serve over or with, noodles or pasta.
5. Serves 4.