Country Meatball Ragout

• 1 1/2 lb. ground beef
• 1/3 c. fine dry bread crumbs
• 1 egg, slightly beaten
• 1/2 c. finely chopped onion
• 1/2 tsp. salt
• 1 can Campbell's golden mushroom soup
• 1 can Campbell's beef broth
• 1 can (about 8 oz.) tomatoes, cut up
• 1/2 tsp. basil leaves, crushed
• 1/8 tsp. thyme leaves, crushed
• 1 small bay leaf
• 1 (about 20 oz.) pkg. frozen stew vegetables

1. Mix thoroughly beef, bread crumbs, egg, onion, salt and dash of pepper; shape firmly into 24 meatballs.
2. In large saucepan, brown meatballs in 2 tablespoons shortening; pour off fat.
3. Cover; simmer 20 minutes or until done.
4. Stir occasionally.
5. Gradually blend 1/2 cup water into 1/4 cup flour until smooth; slowly stir into stew. Cook, stirring until thickened.
6. Remove bay leaf.
7. Makes about 8 1/2 cups.

ground beef, bread crumbs, egg, onion, salt, campbells golden mushroom soup, campbells beef broth, tomatoes, basil, thyme, bay leaf, frozen stew vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844556 (may not work)