1 1/2 lb Lean ground beef
1/2 c  Fine bread crumbs
2    Eggs -- beaten
1/4 c  Milk
2 tb Grated parmesan cheese
1 ts Salt
1/8 ts Garlic salt
1/4 ts Pepper
2    Carrots -- peeled and cut
Up
6 oz Tomato paste
1 c  Water
1 c  Beef bouillon
1/2 ts Oregano
1 ts Seasoned salt
1/2 ts Basil
10 oz Frozen Italian-style
Vegetables -- partially
Thawed

Combine beef with bread crumbs, eggs, milk, cheese, salt, garlic salt, and
pepper. Form into 2-inch balls. Drop carrots in bottom of slow-cooking
pot. Arrange meat balls over carrots. Combine tomato paste with water,
boullion, oregano, seasoned salt, and basil. Pour over meat. Cover and
cook on low for 4 to 6 hours. Turn to high. Add Italian vegetables. Cover
and cook on high for 15 to 20 minutes or until vegetables are tender.