1 (32 oz.) package frozen meatballs (I try to find smaller-sized meatballs) or you can make homemade meatballs

2 (15 oz.) cans stewed tomatoes

3 large potatoes, peeled, diced (for a shortcut, I use diced hash brown cubes that I keep in the freezer- store bought)

4 carrots, peeled, and sliced

2 medium onions, chopped (can also used frozen chopped onions)

2 (14 oz.) cans beef broth -or- water and bouillon to equal 28oz.

Combine all ingredients in crock pot. Cover and cook on Low for 5-6 hours or on High for 3 hours. If you want your soup thicker, you can add 2 Tbsp. cornstarch with 1/4 cup warm water. Stir to dissolve cornstarch and add to crock pot 10 minutes before serving.

Here is a simple recipe for a great bread to serve with this (or any) soup!

Pull-Apart Cheese Bread

3 packages frozen bread dough dinner rolls, thawed (or canned biscuits) approximately 3 dozen rolls

1/3 cup butter (I often use the butter spray for 0 calories)

1 cup Parmesan cheese, finely grated

1 cup Provolone cheese, shredded

Preheat oven to 375 degrees. Tear or cut dough into large bit-sized pieces. Coat with butter, then dredge in Parmesan cheese. Arrange half of rolls in a well-greased 12 cup fluted tube pan (bundt pan). Sprinkle with the Provolone cheese. Arrange remaining coated rolls in a second layer covering the provolone layer. If using thawed bread dough, Cover pan with a clean, kitchen towel and allow to rise (until doubled), about an hour. If using canned biscuits, you may cook right away. Cook in a 375 degree oven for about 30-35 minutes or until golden brown. Cover edges with foil the last 10-15 minuted if they begin to get too dark. Use a table knife to loosen edges of bread; remove from pan by turning upside down over seving plate. Allow to cool and tap out of pan. Serve warm!