Meatball Stew

• 1 Tbsp. salad oil
• 1 medium onion, diced
• 1 lb. hamburg
• 3 slices white bread, crumbled
• 1 egg
• 2 c. plus 1/4 c. water
• 1 tsp. salt
• 1/4 tsp. basil
• 3 medium potatoes, cut into bite size pieces
• 3 medium carrots (1-inch pieces)
• 1 Tbsp. flour
• 1 chicken flavor bouillon cube
• 1 (10 oz.) pkg. frozen Brussels sprouts

1. Cook onions in oil until tender.
2. Remove to large bowl and add hamburg, bread, egg, 1/4 cup water, salt and basil.
3. Shape into balls and brown, removing meatballs as they brown.
4. In drippings, quickly cook potatoes and carrots until brown.
5. Return meatballs and add frozen Brussels sprouts, bouillon, 2 cups water and salt and pepper to taste.
6. Heat to boiling.
7. Reduce heat; cover and simmer 20 minutes.
8. Stir flour and 1/4 cup water to thicken.

salad oil, onion, hamburg, white bread, egg, water, salt, basil, potatoes, carrots, flour, chicken flavor, frozen brussels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=394617 (may not work)