| | Directions | | Mix frozen meatballs, broth, tomatoes, potato, onion and garlic pepper in 3 1/2 to 4 quart slow cooker. Cover and cook on low heat setting 9-11 hours. Stir in frozen mixed vegetables. Cover and cook on high heat setting 1 hour. Serve with Parmesan cheese. |
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| Ingredients | | - |  | 1 pound frozen Italian-style meatballs |
| - | | 2 cans beef broth (14 ounce can) |
| - | | 2 - 14 1/2 ounce cans diced tomatoes with Italian herbs, undrained |
| - | | 2 potatoes, chopped (2 cup) (medium) |
| - | | 1 onion, chopped (1/2 c.) (medium) |
| - | | 1/4 teaspoon garlic pepper |
| - | | 1 pound frozen mixed vegetables |
| - | | Shredded Parmesan cheese, if desired |
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