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  Italian Meatball Stew
  Category: Crock Pot
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 220
Ingredients:
-CHERI MATARAZA
1/2 lb Ground beef, lean
2 Egga, beaten
1/2 cup Bread crumbs, fine, dry
1/4 cup Milk
2 tbsp 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)
Instructions:
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.
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