Meatball Stew

Ingredients

  • 1 egg, beaten
  • 1 c. soft bread crumbs (3-4 slices in food processor)
  • 1/4 c. onion, chopped fine
  • 1 t. salt
  • 1/2 t. dried thyme
  • 1/2 t. minced garlic, optional
  • 1-1/2 lb. lean ground chuck
  • 2 cans Campbell’s beef broth
  • 5-6 med. potatoes, peeled & cubed
  • 1+ c. sliced carrots
  • 1 can of pearl onions
  • 2 cans Campbell’s golden mushroom soup
  • 1/4 c. dried parsley flakes

Instructions

Combine egg, breadcrumbs, onion, salt, thyme, and garlic. Mix well and add meat. Shape into meatballs. Place on a lightly greased broiler pan.

Bake in oven at 350 degrees for 25-35 minutes or until done. (I usually make them the night before so they hold their shape well).

In a large pot, combine beef broth, carrots and potatoes. Bring to a boil and simmer for 20 minutes.

Add the onions and golden mushroom soup. Continue to simmer for another 10-15 minutes or until vegetables are tender.

Add meatballs and parsley flakes, and heat through.

NOTE: You can make meatballs a head of time and refrigerate if baking the same day or next day. They also freeze well, cook or uncooked.