1 lb. ground beef
1/2 c. dry bread crumbs
1/3 c. milk
1 egg
1/8 tsp. each thyme, pepper
1/2 tsp. garlic salt
1 tbsp. oil
2 lg. onions, thinly sliced
1 c. sliced celery
1/4 tsp. dill weed
1 1/2 c. peeled, sliced carrots
1 beef bouillon cube
2 tbsp. water
2 cans cream of potato soup
2 1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper

For meatballs combine beef, bread crumbs, milk, egg, garlic salt, thyme and pepper in mixing bowl. Shape into small balls.

In heavy saucepan, brown meatballs in hot oil. Remove from pan. Drain off all but 1 tablespoon fat, add vegetables, bouillon cube and water. Cover and simmer 10 to 15 minutes until vegetables are nearly tender, stirring once. Blend in remaining ingredients and return meatballs to pan. Simmer for 20 to 30 minutes, adding an additional 1/2 cup milk if you prefer a thinner chowder. Serve hot.