|Ground beef||1 Pound|
|Soft bread cubes||1⁄2 Cup (8 tbs), made from 1 slice|
|Onion/1 tablespoon instant minced onion||1 Small (To Make 1/4 Cup)|
|Leaf marjoram/1/4 teaspoon ground marjoram||1⁄2 Teaspoon|
|Bouillon cube/Teaspoon beef bouillon||1|
|Onion||1 Large, sliced|
|Potatoes||2 Large, peeled and cut into eighths|
|Carrots||3 , peeled and cut into 1-inch pieces|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Water||10 3⁄4 Ounce (1 Soup Can / 1 1/3 Cups)|
In 3-quart casserole, beat egg with fork.
Mix in ground beef, bread, onion, salt and marjoram; mix well.
Shape into 20 meatballs and arrange in same dish.
Cook uncovered, 7 minutes rearranging and turning about halfway.
Drain off juices.
Add bouillon, onion, potatoes, carrots, soup and water.
Stir to mix evenly.
Cook covered, 20 TO 23 minutes or until vegetables are desired done, stirring occasionally.
If desired, sprinkle with parsley.