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Meatball Stew

1 egg, beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 tsp. salt
1 tsp. dried marjoram
1/2 tsp. dried thyme
1-1/2 lbs. ground beef
2 Tbsp. veg. oil
2 cans (14-1/2 oz.each) beef broth
2 cans (10-3/4 oz.each condensed golden mushroom soup, undiluted
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
1 jar (16 oz.) whole pearl onions, drained
1/4 cup minced fresh parsley


In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme.
Add beef and mix well.
Shape into 48 meatballs. In a Dutch oven, brown meatballs in oil; drain.
Add broth, soup, potatoes, carrots and pearl onions; bring to a boil.
Reduce heat; simmer for 30 minutes or until the vegetables are tender.
Sprinkle with parsley. Serves 8