Slow Cooker Meatball Soup

Shape the ground meat into walnut-sized meatballs.

Dice the onion and carrot into 0.5 cm cubes, and cut the potatoes into 1 cm cubes.

Mince the garlic.

Place the onion and carrot into the multicooker bowl, add vegetable oil, and toss to combine.

Set to the 'Fry' program for 10 minutes of cooking time.

Cook with the lid open, stirring occasionally.

With 5 minutes left on the timer, stir in the tomato paste and cook until the program finishes.

Add the potatoes, garlic, water, salt, and spices to the bowl, stir everything together, and close the lid.

Select the 'Soup' program with a cooking time of 1 hour.