Meatball Stew

By Tom421

Ingredients

• 2 eggs, lightly beaten
• 1 cup soft bread crumbs
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoon minced garlic
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 2 pounds ground chuck)
• 2 tablespoons canola oil
• 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
• 24 ounces beef stock
• 4 medium potatoes, peeled and diced
• 4 medium carrots, diced
• 1 med sweet onion chopped, or 20 baby onions
• 1/4 cup minced fresh parsley

Details

Servings 8
Preparation time 15mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the egg, bread crumbs, chopped onion, minced garlic, salt, pepper, 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 onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.
Yield: 8-10 servings.