Forget the long, slow cooking. This meatball stew can be on the table in well under an hour. It's simple, tasty and just as comforting as those long-simmering recipes.
Instructions
1
Prepare the meatballs
2
In a large mixing bowl, combine the bread crumbs with the egg, chopped onion, salt, marjoram and thyme. Crumble the lean ground beef over the bread mixture, then mix them together well. Shape the mixture into 24 meatballs of roughly uniform size.
3
Cook the meatballs
4
Heat the oil in a Dutch oven and brown the meatballs in small batches, setting them aside to drain on paper towels as they're cooked. Once all the meatballs are browned, drain any excess fat from the Dutch oven.
5
Complete the stew
6
Return the meatballs to the Dutch oven. Add the soup, broth, potatoes, carrots and whole onions. Bring the pot to a boil, then reduce the heat and cook at a low simmer for 30 minutes, or until the meat is no longer pink. Garnish the stew with parsley before serving.
