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In 5-quart slow cooker, mix meatballs, mushrooms, onion, broth, Worcestershire sauce, nutmeg, allspice, salt and pepper.
Cover; cook on High heat setting 2 1/2 to 3 hours or until vegetables are tender. Stir in egg noodles until mixed well; cook covered on High heat setting 15 to 20 minutes, stirring halfway through cook time, until tender.
Stir in whipping cream; cook covered about 5 minutes or until heated through. Garnish with fresh dill weed before serving.