This is straight from Grandma Esther's recipe book!
MEATBALL STEW
Esther Smith
Ingredients:
1 egg, beaten
1 C. soft bread crumbs
1/4 C. finely chopped onion
1 tsp. salt
1 tsp. marjoram
1/2 tsp. dried thyme
1 1/2 lbs. ground beef
2 T. vegetable oil
2- 14 1/2 oz. cans beef broth
2 cans condensed mushroom soup
4 medium potatoes, quartered
4 medium carrots. cut in chunks
1 - 16 oz. Jar pearl onions, drained
1/4 C. minced fresh parsley
Directions:
In a bowl, combine eggs, bread crumbs, chopped onions, salt.
marjoram and thyme. Add beef and mix well. Shape into 48
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.