After a day of playing in the snow, warm
your family up with this hot and hearty meatball stew.
Meatball Stew
- 1 large egg, beaten
- 1 cup soft bread crumbs
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1 1/2 pounds ground beef
- 2 tablespoons vegetable oil
- 3 3/4 cups beef broth
- 2 (10 3/4-ounce) cans condensed golden
mushroom soup, undiluted
- 4 medium potatoes, peeled and quartered
- 4 medium carrots, cut into chunks
- 1 (16-ounce) jar whole pearl onions, drained
- 1/4 cup minced fresh flat-leaf parsley
- In a bowl, combine egg, bread crumbs,
chopped onion, salt, marjoram and thyme. Add beef and mix well.
Shape into 1 1/2-inch diameter meatballs.
- In a Dutch oven, brown meatballs in oil;
drain. Add broth, soup, potatoes, carrots and onions; bring to
a boil. Reduce heat; simmer for 30 minutes or until the vegetables
are tender. Sprinkle with parsley.
Makes 8 servings.
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