Meatball and Bow Tie Pasta Soup

1/2 lb Ground Beef
1/2 C Quick-cook oats
2 T Dried minced onions
1/2 C Parmesan cheese
1 Can Diced tomatoes (15 oz)
1 C Baby carrots, halved lengthwise
4 oz Bow tie pasta
2 t Garlic powder
2 t Dried basil
1 Egg white
3 C Fat-free beef broth
1 Zucchini halved lengthwise and sliced

Directions:
Combine the beef, oats, 1 t of the onions, ½ t of the garlic, ½ t of the basil, egg white, and ¼ c of the cheese in a bowl. Shape the mixture into 16 1-inch diameter meatballs. Heat a nonstick skillet over medium-high heat. Add the meatballs and cook until brown, about 8 minutes. Combine the remaining ingredients in the crock pot. Cover and cook on LOW until the meatballs are cooked through. Cook the pasta and add to the soup right before serving. Top with remaining cheese. Serves 4.