1 lb. lean ground beef
1/2 c. fresh bread crumbs
1 egg, slightly beaten
1 tbsp. beef bouillon granules
dash of pepper
1/2 tsp. thyme
1/4 c. chopped onion
1 tbsp. vegetable oil
4 tsp. flour
1 lb. small potatoes, quartered
2 medium carrots, pared and cut into strips
1/2 c. sliced celery
3 green onions, cut into 6-inch strips

In large bowl, mix beef, crumbs, onion, egg, 1 teaspoon bouillon, 1/4 teaspoon thyme and pepper. Form into balls. In a large skillet, brown meatballs in oil; remove from skillet. Stir flour into drippings until smooth. Cook and stir until brown. Add water, remaining bouillon granules and 1/4 teaspoon thyme. Bring to a boil, stirring. Add meat, potatoes, carrots and celery. Cover. Simmer 35 minutes. Add green onions. Cook 5 minutes. Serve.

Note: Can use more potatoes and carrots as you like.