Italian Stew (Slow Cooker)

• 2 carrots, cut into 1-inch slices
• 2 lbs italian meatballs, frozen
• 2 cups beef broth
• 12 teaspoon basil
• 12 teaspoon oregano
• 1 teaspoon seasoning salt
• 12 ounces tomato paste
• 20 ounces Italian vegetables, partially thawed

1. Place sliced carrots in bottom of slow cooker, top with meatballs.
2. Combine broth, spices and tomato paste.
3. Pour over meatballs.
4. Cover and cook on low for 4-6 hours.
5. Turn to high, add partially thawed vegetalbes.
6. Cover and cook about 30 minutes or until vegetables are tender.

carrots, italian meatballs, beef broth, basil, oregano, salt, tomato, italian vegetables

Taken from www.food.com/recipe/italian-stew-slow-cooker-519756 (may not work)