Italian Meatball-Vegetable Stew - cooking recipe

Ingredients

2 lb. lean ground beef
3/4 c. fine dry bread crumbs
1/2 c. tomato juice
2 eggs
1 tsp. dried oregano
4 garlic cloves, finely chopped
1 1/2 tsp. salt
1/2 tsp. pepper
3 medium onions, peeled and quartered
3 large carrots, scraped and cut into 1-inch slices
1 (16 oz.) can tomatoes, chopped
1 (10 oz.) pkg. frozen cut-up green beans, partially defrosted
3 Tbsp. chopped fresh parsley

Preparation

Combine beef, bread crumbs, tomato juice, eggs, oregano, garlic, salt and pepper in a large bowl.
Form into 2-inch balls. Put onions, carrots and tomatoes in the bottom of slow-cooking electric cooker.
Brown meatballs and arrange them over the vegetables.
Cook on low, covered, for 4 to 6 hours.
Turn to high.
Add green beans and parsley and cook 40 minutes longer. Serves 8.