Meatball Stew

1 can condensed cream of mushroom soup with roasted garlic

1/2 cup beef broth

4 large red potatoes, cut into 1 inch chunks

1 1/2 cups baby carrots

Meatballs:

1 pound lean ground beef

1/2 cup grated Parmesan Cheese

1/3 cup seasoned dried bread crumbs

1 large egg

2 Tbsp chopped fresh parsley

1/2 tsp salt

1/2 tsp pepper

Stir soup and broth in slow cooker until blended.  Stir in potatoes and carrots.  Mix meatball ingredients in a bowl until blended.  Form into 1 1/2 inch balls.  Place on top of vegetable mixture.  Cover and cook on low for 7-9 hours until meatballs are cooked through and vegetables are tender.

Serves 4