Allspice Meatball Stew

My mother-in-law Sheri made this for us one winter vacation and it just made the kitchen smell the way it should smell on a cloudy, rainy or snowy day.  But, since it is so good we make it any season of the year.

Allspice Meatball Stew
Sheri Armendariz

1 lb. frozen meatballs

2 cans green beans, drained (the Italian ones are good)

1/2 lb. baby carrots, cut in half

1 can diced tomatoes

2 cans (about 4 cups) beef broth

1 tsp. cinnamon

1 tsp. allspice

cooked rice
salt & pepper to taste

Mix all ingredients in large pot. Bring to boil. Reduce heat and cover, simmer for 25-30 minutes, or until carrots are tender. Serve over rice.