Post by mandie68 on Aug 24, 2006 1:56:12 GMT -5
1 egg
1/4 cup dry bread crumbs
2 Tablespoons minced fresh thyme or 2 teaspoon sdried thyme, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 small onion, chopped
2 medium carrots, chopped
3/4 pound fresh mushrooms, sliced
1 Tablespoon olive oil
1-1/2 pounds red potatoes, cubed
2 cans (12 1/2 oz each) beef broth
1 can (14 1/2 oz) stewed tomatoes
In a bowl, combine the egg, bread crumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1" balls. In a dutch over or soup kettle, brown meatballs; drain and set aside.
In the same pan, saute the onion, carrots and mushrooms in oil until onion is tender. Stir in the potatoes, broth, tomatoes, meatballs and remaining thyme. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.
Yield: 12 servings.
1/4 cup dry bread crumbs
2 Tablespoons minced fresh thyme or 2 teaspoon sdried thyme, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 small onion, chopped
2 medium carrots, chopped
3/4 pound fresh mushrooms, sliced
1 Tablespoon olive oil
1-1/2 pounds red potatoes, cubed
2 cans (12 1/2 oz each) beef broth
1 can (14 1/2 oz) stewed tomatoes
In a bowl, combine the egg, bread crumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1" balls. In a dutch over or soup kettle, brown meatballs; drain and set aside.
In the same pan, saute the onion, carrots and mushrooms in oil until onion is tender. Stir in the potatoes, broth, tomatoes, meatballs and remaining thyme. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.
Yield: 12 servings.