THYME FOR MEATBALL SOUP

THYME FOR MEATBALL SOUP

¼ cup dry breadcrumbs
2 tbsp. minced fresh thyme or 2 tsp.
dried thyme, divided
½ tsp. salt
1-1/2 lbs. ground beef
1 small onion, chopped
2 medium carrots, chopped
¾ lb. fresh mushrooms, sliced
1 Tbsp. olive or vegetable oil
1-1/4 lb. red potatoes, cubed
2 cans (14-1/2-oz. each) beef broth
1 can (14-1/2-oz.) stewed tomatoes
I
n a bowl, combine egg, breadcrumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1" balls. In a Dutch oven or soup kettle, brown meatballs; drain and set aside. In the same pan, sauté onion, carrots and mushrooms in oil until onion is tender. Stir in 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.