Ingredients

The following ingredients have 6 Servings
  • 2 carrots ((chopped))
  • 1 small onion ((chopped))
  • 2 celery stalks ((chopped))
  • 2 medium potatoes ((chopped))
  • 3 ripe tomatoes ((seeded and chopped))
  • 2 tablespoons fresh Italian parsley ((minced))
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 4 cups vegetable broth ((homemade or store bought))
  • hot pepper flakes (if desired)
  • 3-4 slices day old bread (crusts removed) ((I use 3 slices Italian crusty bread))
  • 1 pound lean ground beef
  • 2 eggs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1 clove garlic ((minced))

Instruction

  • In a small bowl soak bread in water for 1 minute, then squeeze out moisture and crumble. In a medium bowl combine bread with remaining ingredients  and mix well. Form into small balls (mini balls).  In a medium frying pan add two tablespoons of olive oil, brown meatballs on all sides. 
  • Using a slotted spoon transfer the meatballs to the slow cooker, then add the chopped carrots, onion, celery, potatoes and tomatoes, add the spices and broth.
  • Gently stir to combine, turn temperature to high and let cook for approximately 4 hours, stir occasionally (or 7-8 hours on low).  Enjoy!