Meatball Stew

1 pound lean ground beef

1 medium onion -- chopped

1 egg

1 cup dry bread crumbs

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter or margarine

1 16 oz can whole tomatoes -- undrained, chopped

1 cup water

2 tablespoons beef base (paste or granules)

1/4 teaspoon garlic powder

1/2 teaspoon seasoned salt

2 teaspoons Italian seasoning

4 carrots -- peeled and diced

3 large potatoes -- peeled and diced

1 medium onion -- sliced

2 tablespoons cornstarch

1/4 cup cold water

Combine ground beef with chopped onion, egg, bread crumbs, salt and pepper. Sh ape mixture into about 24 meatballs, then brown in margarine; drain well.

Stir together tomatoes, water, beef base and seasonings. Palce carrots, potato es and sliced onion in bottom of Crock-Pot; top with meatballs. Pour tomato mi xture over all. cover and cook on Low for 8 to 10 hours.

Before serving, remove meatballs with a slotted spoon. Make a smooth paste of the cornstarch and water and stir into vegetables. Cover and cook on High for 10 minutes ot thicken. Reutrn meatballs to stew and serve.

Serves 6