Mix beef, eggs and breadcrumbs in mixing bowl until well mixed.
Roll into small meatballs (about the size of a golf ball).
Place frozen vegetables in crock-pot.
Add the rest of the ingredients to crock and stir gently.
Cook on low for 6-8 hours (will depend on your crock).
You can skip the eggs and breadcrumbs but this helps hold the meatballs together and gives them a little more flavor. You can also substitute 1/4-1/2 cup beef broth in place of the water and bullion, I just didn't have any in the house. If your stew becomes too watery after 4 hours you can add about 1/2 cup of instant tapioca which will thicken it. Ideally, you should let your frozen vegetables thaw but I didn't and added the tapioca to thicken it a little. My frozen vegetables included carrots, celery and potatoes.
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