1 pound frozen low fat turkey meatballs
4 cups low sodium beef broth
2 cans (14 to 15 ounces each) diced tomatoes
1-1/2 cups sliced mushrooms (5 ounces)
1 cup peeled chopped potato
½ cup chopped onion
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 package (16 ounces) frozen mixed vegetables
Freshly grated Parmesan Cheese for serving (optional)
1. Ideal Slow Cooker Size: 4-Quart
2. In a slow cooker stir together the meatballs, broth, tomatoes, mushrooms, potato, onion, Italian seasoning, garlic powder, salt and pepper. Cover and cook on LOW for 6 to 8 hours until the vegetables are tender. Turn the slow cooker to HIGH and add the frozen mixed vegetables. Cover and cook for one additional hour or until the vegetables are tender.
3. Taste and add more salt and pepper to taste.
4. Sprinkle with freshly grated Parmesan Cheese if desired.