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By MarieR

Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice—but it's also good just as it is.—Savilla Zook, Seabrook, Maryland.

Ingredients

• 1 egg, lightly beaten
• 1 cup soft bread crumbs
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1-1/2 pounds lean ground beef (90% lean)
• 2 tablespoons canola oil
• 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
• 2 cans (10-1/2 ounces each) condensed beef broth, undiluted
• 4 medium potatoes, peeled and diced
• 4 medium carrots, diced
• 1 jar (16 ounces) whole onions, drained
• 1/4 cup minced fresh parsley

Details

Servings 8
Preparation time 15mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 8-10 servings.