Forget the long, slow cooking. This meatball stew can be on the table in well under an hour. It's simple, tasty and just as comforting as those long-simmering recipes.

Ingredients

• 1 large egg, lightly beaten
• 1 cup soft bread crumbs
• 1/4 cup finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1-1/2 pounds lean ground beef (90% lean)
• 2 tablespoons canola oil
• 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
• 2 cans (10-1/2 ounces each) condensed beef broth, undiluted
• 4 medium potatoes, peeled and diced
• 4 medium carrots, diced
• 1 jar (16 ounces) whole onions, drained
• 1/4 cup minced fresh parsley

Directions

1. In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain.
2. Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.