Slow Cooker Meatball Stone Soup

1 bag (16 oz) frozen cooked italian style meatballs
2 cans beef broth
2 cans diced tomatoes with italian herbs, undrained
1 potato, chopped
1 onion, chopped
1/4 tsp garlic pepper blend
1 bag (16 oz) frozen mixed vegetables

In large slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion, and garlic pepper blend. Cover; cook on low heat setting 9-11 hours or until vegetables are tender. Stir in frozen mixed vegetables. Cover; cook on high heat setting for one hour.

Serves 6