What’s Cookin’?
Mary Anne’s Meatball Stew

1 egg, beaten
1 c. soft bread crumbs
1/2 c. finely chpd onion
1 tsp. salt
1 tsp. dried marjoram
1/2 tsp. dried thyme
1-1/2 lbs ground beef
2 tbsp vegetable oil
2 cans (14-1/2 oz.) beef
broth

2 cans (10-3/4 oz.) condensed
          golden mushroom
soup, undiluted
4 medium potatoes, peeled
and quartered
4 medium carrots, cut into
chunks
1 jar (16 oz.) whole pearl
onions, drained
1/4 c. minced fresh parsley

In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef and mix well. Shape into 48 meatballs. In a Dutch oven, borwn meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer for 30 minutes or until the vegetables are tender. Sprinkle with parsley. Yield: 8 servings.

If you would like to submit a recipe you can do so by emailing it to SuzanneTCL@yahoo.com or mailing it to Tri County Leader Recipes, P. O. Box 1067, Whitehouse, TX 75791