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
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.