Meatball Stew

• 1 1/2 lb. ground beef
• 1 c. soft bread crumbs
• 1/4 c. finely chopped onions
• 1 egg, beaten
• 1 tsp. salt
• 1 tsp. marjoram
• 1/4 tsp. thyme
• 2 Tbsp. cooking oil
• 1 (10 1/2 oz.) can condensed tomato soup
• 1 (10 1/2 oz.) can condensed beef broth
• 4 medium potatoes, pared and quartered
• 4 carrots, scraped and cut 1-inch chunks
• 8 small or 4 large onions, quartered
• 2 Tbsp. chopped parsley

1. Combine first 7 ingredients; shape into 24 meatballs.
2. Brown meatballs in oil in a 4-quart Dutch oven.
3. Remove as they brown. Combine soup and broth in Dutch oven.
4. Add meatballs and vegetables; bring to a boil.
5. Cover and simmer fo 30 minutes or until vegetables are tender.
6. Add parsley.
7. Makes 6 to 8 large servings.

ground beef, bread crumbs, onions, egg, salt, marjoram, thyme, cooking oil, tomato soup, condensed beef broth, potatoes, carrots, onions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=501562 (may not work)