12 oz frozen italian meatballs
28 oz can diced tomatoes, undrained
1/2 onion, chopped
24 oz beef broth
3 carrots, peeled and sliced
2 cups slaw mix
1 zucchini, sliced
15 oz can cut green beans, drained
1 tsp dried basil
1/2 tsp minced garlic
1/8 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 cup water
1 cup uncooked macaroni

In slow cooker, combine everything except the macaroni; cook on low for 6 hours.
Stir in macaroni and cook on high for 30 minutes or until tender.