Rival Crockpot Meatball Stew

1/2 lb lean ground beef
2 eggs, beaten
1/2 cup bread crumbs; fine, dry
1/4 cup milk
2 Tbs Parmesan cheese, grated
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
6 carrots; peeled, bite size
1 can tomato paste (6 oz.)
1 cup water
1/2 tsp oregano
1/2 tsp basil
1 cup beef boullion
1 tsp seasoned salt
16 oz italian vegetables (frozen)

Mix first 8 ingredients and form into firm meatballs, set aside. Place the bite size pieces of carrots into the bottom of the crockpot and place meatballs on top. Mix all the rest of the ingredients (except Italian vegetables) together and pour on top of the meatballs. Cover and cook on LOW for 4 to 6 hours. Add the thawed Italian vegetables and turn the crockpot to HIGH. Cover and continue to cook on HIGH for 1/2 hour, or until the vegetables are done. Serve over or with, noodles or pasta.

Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.