Meatball Stone Soup - cooking recipe

Ingredients

16 ounces frozen italian meatballs
28 ounces beef broth
29 ounces diced Italian tomatoes (undrained)
1 potato (chopped)
1 onion (chopped)
1 teaspoon garlic powder
1 lb frozen mixed vegetables
3/4 cup parmesan cheese

Preparation

Mix frozen meatballs, broth, tomatoes, potato, onion, and garlic powder together in a crockpot.
Cover and cook on low heat setting for 9 hours, or until vegetables are tender.
Stir in frozen mixed vegetables. Cover and cook on high heat for 1 hour.
To serve, pour into bowls, and top with parmesan cheese.