After a day of playing in the snow, warm your family up with this hot and hearty 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 (10.75-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.