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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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 ricebut 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 ground beef |
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 |
Directions:
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.
2. 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.
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