Thyme For Meatball Soup

Name: Thyme For Meatball Soup
Ingredients: 1 egg; 1/4 cup dry bread crumbs; 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme, divided; 1/2 teaspoon salt; 1-1/2 pounds lean ground beef (90% lean); 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 (14-1/2 ounces each) beef broth; 1 can (14-1/2 ounces) stewed tomatoes

12 ingredients

2 steps

Ingredients

1 egg
1/4 cup dry bread crumbs
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme, divided
1/2 teaspoon salt
1-1/2 pounds lean ground beef (90% lean)
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 (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) stewed tomatoes

Directions

1

In a large bowl, combine egg, bread crumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a Dutch oven or soup kettle, brown meatballs; drain and set aside.
2

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 potatoes are tender.