Meatball Stew

• 1 large egg, lightly beaten
• 1 cup soft bread crumbs
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1-1/2 pounds lean ground beef (90% lean)
• 2 tablespoons canola oil
• 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
• 2 cans (10-1/2 ounces each) condensed beef broth, undiluted
• 4 medium potatoes, peeled and diced
• 4 medium carrots, diced
• 1 jar (16 ounces) whole onions, drained
• 1/4 cup minced fresh parsley

1. In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain.
2. Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

egg, bread crumbs, onion, salt, marjoram, thyme, lean ground beef, canola oil, tomato soup, condensed beef broth, potatoes, carrots, onions, fresh parsley

Taken from www.tasteofhome.com/recipes/meatball-stew/ (may not work)