Meatball Stew

• 1 egg, beaten
• 1 c. soft bread crumbs
• 1/4 c. finely chopped onion
• 1 tsp. salt
• 1 tsp. margoram
• 1/2 tsp. thyme
• 1 1/2 lb. ground beef
• 2 Tbsp. oil
• 2 14 1/2 oz. cans beef broth
• 2 cans condensed mushroom or cream of celery soup
• 4 medium potatoes; peeled and quartered
• 4 medium carrots; cut into chunks
• 1 16 oz. jar whole pearl onions; drained
• 1/4 c. minced fresh parsley

1. In a bowl, combine first 6 ingredients.
2. Add beef and mix well.
3. Shape into 48 meatballs.
4. In a dutch oven; brown meatballs in oil; drain.
5. Add broth, soup potatoes, carrots and pearl onions; bring to a boil.
6. Reduce heat; simmer for 30 minutes or until vegetables are tender.
7. Sprinkle with parsley.
8. Serves 8.

egg, bread crumbs, onion, salt, margoram, thyme, ground beef, oil, beef broth, condensed mushroom, potatoes, carrots, pearl onions, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141955 (may not work)