1 1/2 lbs. ground beef
1/3 c. fine dry bread crumbs
1 egg, beaten
1/2 c. finely chopped onion
1/2 tsp. salt
1 can Campbell's Golden Mushroom Soup
1 can Campbell's Beef Broth
1 can (8 oz.) tomatoes, cut up
1/2 tsp. basil leaves, crushed
1/8 tsp. thyme leaves, crushed
1 sm. bay leaf
1 pkg. (about 20 oz.) frozen stew vegetables

Mix beef, bread crumbs, egg, onion, salt and a dash of pepper. Shape into meatballs. In large pan, brown in 2 tablespoons shortening. Drain off fat. Add all the other ingredients. Bring to a boil. Reduce heat. Cover. Simmer for 20 minutes. Stir occasionally. Blend 1/2 cup water and 1/4 cup flour. Add to soup and cook until thickened.