PBobbin13

1 can (10.5 oz) condensed cream of mushroom soup with roasted garlic
1/2 cup beef broth
4 large red potatoes, cut in 1 inch chunks
1-1/2 cup bagged baby carrots

MEATBALLS
1 lb. lean ground beef
1/2 cup grated parmesan cheese
1/3 cup seasoned dried bread crumbs
1 garlic clove, finely chopped
1/2 cup finely chopped onion
1 large egg
2 Tbsp. chopped fresh parsley
1/2 tsp. each salt and pepper

Garnish: Additional chopped parsley

Stir soup and broth in a 3 qt. or larger slow-cooker until blended. Stir in potatoes and carrots. Mix meatball ingredients and shape into 1-1/2 inch balls. Place on top of vegetable mixture. Cover and cook on low 7 to 9 hours until meatballs are cooked through and vegetables are tender. Transfer meatballs and vegetables to a platter with a slotted spoon. Whisk sauce until smooth and pour over meatballs and vegetables. Sprinkle with additional chopped parsley. (Get real, I served it straight from the slow-cooker). Really tasty. Meatballs kept their shape but were soft. Browned nicely, too.