2 cups baby carrots
2 cups frozen corn
1 onion, chopped
3 cloves garlic, minced
16 oz. pkg. frozen precooked meatballs
10 oz. can ready to serve beef broth
10 oz. can condensed cream of mushroom soup with roasted garlic
1 cup water
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 cup shredded baby swiss cheese
2 Tbsp. cornstarch
3 Tbsp. water
1/2 cup sour cream

In 4-5 quart crockpot, place carrots, corn, onion, and garlic. Top with meatballs. Pour broth, condensed soup, and water over all and sprinkle with thyme. Gently stir to combine. Cover crockpot and cook on LOW for 7-9 hours until vegetables are tender and meatballs are hot. Turn crockpot to HIGH and stir in swiss cheese. Combine cornstarch and water in small bowl and mix until dissolved. Stir into crockpot and mix. Cover and cook on HIGH for 15-20 minutes until liquid is thickened. Top with sour cream to serve.