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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

1. 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.
2. 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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