1 egg
1/4 cup dry bread crumbs
2 Tbsp minced fresh thyme or 2 tsp dried thyme, divided
1/2 tsp salt
1 1/2 lbs. ground beef
1 small onion, chopped
2 medium carrots, chopped
3/4 lb. fresh mushrooms, sliced
1 Tbsp. olive or vegetable oil
1 1/4 lbs. red potatoes, cubed
2 cans (14 1/2 oz. each) beef broth
1 can (14 1/2 oz.) stewed tomatoes

In a bowl, combine egg, bread crumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1-inch balls. In a Dutch oven or soup kettle, brown meatballs; drain and set aside.

In the same pan, saute 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 potaotes are tender.

Yield: 12 servings.

Nutritional Facts:
Calories: 190
Fat: 8g
Protein: 17g
Carbs: 14g
Fiber: 2g
Cholesterol: 39mg
Sodium:775mg