Meatball Stew

Ingredients

2 cans (14 1/2 ounce) beef broth
1 (14 1/2 ounce) canundrained diced tomatoes
12 cup water
2 medium carrots, diced,
2 stalks celery, sliced,
1 large onion, chopped,
13 cup quick-cooking barley
1 teaspoon basil, dried, crushed
1 bay leaf
16 ounces fully-cooked meatballs, frozen, (about 32 balls)

Directions

Combine all ingredients in a large saucepan.
Bring to a boil, reduce heat and simmer, covered, 30 minutes or until vegetables are tender.
That's all.