Crockpot Meatball Soup

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1 1/2 lbs. ground beef
1 egg
3 Tablespoons water
1/2 cup dry bread crumbs
1/4 teaspoon salt
1 Tablespoon chopped parsley
2 cups water
1 can (10 1/2 oz. beef broth
)1 can (1 lb. 12 oz. tomatoes, undrained and chopped)
1 envelope dry onion soup mix
1 cup sliced carrot
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 bay leaf

MEATBALLS:Preheat oven to 350 degrees.In large bowl combine egg, 3 T. water, bread crumbs, salt and parsley and combine. Add ground beef, broken into chunks, and mush with your hands to combine. Form into meatballs about 1" in diameter and place on a broiler pan.
Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center.

Combine remaining ingredients in crockpot. Add meatballs.

Cover and cook on low for 8 hours or on high for 4 hours or until carrots are tender.