|Ground beef||1 Pound|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||2 Tablespoon|
|Condensed french onion soup||10 1⁄2 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Potatoes||3 Medium, peeled and quartered|
|Carrots||3 Medium, cut into 1 inch chunks|
|Onion||1 Medium, cut into thin wedges|
1. In medium bowl, combine ground beef, bread crumbs, thyme, egg and garlic; mix thoroughly. Shape into 20 meatballs.
2. In 10-inch skillet over medium heat, in hot oil, cook meatballs until browned on all sides. Pour off fat.
3. Stir soup and water into skillet; stir in potatoes, carrots and onion. Heat to boiling. Reduce heat to low. Cover; simmer 30 minutes or until vegetables are tender, adding more water if needed.