1 1/2 lb. ground beef
1/3 c. bread crumbs
1 egg, slightly beaten
1/2 c. chopped onion
1/2 tsp. salt
1 can Campbell's Golden Mushroom soup
1 can beef broth
1/2 tsp. basil leaves, crushed
1 sm. bay leaf
1 (20 oz.) pkg. stew vegetables (frozen) or 1 pkg. egg noodles

Mix thoroughly beef, bread crumbs, egg, onion, salt and dash pepper. Shape firmly into approximately 24 meatballs. In large saucepan brown meatballs in 2 tablespoons shortening. Pour off fat. Add remaining ingredients; bring to boil. Reduce heat; cover and simmer 20 minutes or until done. Stir occasionally.

Gradually blend 1/2 cup water into 1/4 cup flour until smooth. Slowly stir into stew; cook, stirring until thickened. Remove bay leaf. Makes about 8 1/2 cups. (You can eliminate vegetables and serve mixture over egg noodles.)