Meatball Stew

1 pound ground beef
1/2 cup soft bread crumbs
1/2 teaspoon dried thyme leaves, crushed
1 egg
1 clove garlic, minced
2 tablespoons vegetable oil
1 can French Onion soup
1/4 cup water
3 medium potatoes, peeled and quartered
3 medium carrots, cut into 1-inch chunks
1 medium onion, cut into thin wedges
1 tablespoon chopped fresh parsley

In medium bowl, combine ground beef, bread crumbs, thyme, egg and  garlic; mix thoroughly.  Shape into 20 meatballs.
In skillet over medium heat, in hot oil, cook meatballs until browned on all sides.  Pour off fat.
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.  Garnish with parsley.
Makes 4 servings.

Taken from Great American Brand Name Recipes Cookbook