Ingredients
1 large egg, beaten1 cup soft bread crumbs1/4 cup finely chopped onion1 teaspoon salt1 teaspoon dried marjoram1/2 teaspoon dried thyme1-1/2 pounds ground beef2 tablespoons canola oil2 cans (14-1/2 ounces each) beef broth2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted4 medium potatoes, peeled and quartered4 medium carrots, cut into chunks1 jar (16 ounces) whole pearl onions, drained1/4 cup minced fresh parsley
Preparation
In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef; mix well. Shape into 48 meatballs.
In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer until vegetables are tender, about 30 minutes. Sprinkle with parsley.
