Ingredients
1 large egg, lightly beaten1 cup soft bread crumbs1/4 cup finely chopped onion1 teaspoon salt1/2 teaspoon dried marjoram1/4 teaspoon dried thyme1-1/2 pounds lean ground beef (90% lean)2 tablespoons canola oil2 cans (10-3/4 ounces each) condensed tomato soup, undiluted2 cans (10-1/2 ounces each) condensed beef broth, undiluted4 medium potatoes, peeled and diced4 medium carrots, diced1 jar (16 ounces) whole onions, drained1/4 cup minced fresh parsley
Preparation
In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain.
Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.
