1 lb. ground beef
1/2 c. soft bread crumbs
1/2 tsp. savory leaves, crushed
1 egg
1 clove garlic, minced
2 tbsp. vegetable oil
1 (10 1/2 oz.) can condensed French onion soup
1/4 c. water
3 med. potatoes, peeled and quartered
3 med. carrots, cut into 1 inch chunks
1 med. onion, cut into thin wedges
1 tsp. chopped fresh parsley

1. In medium bowl, combine ground beef, bread crumbs, savory leaves, egg and garlic; mix thoroughly. Shape into 20 meatballs.

2. In 10 inch skillet over medium heat, in hot oil, cook meatballs until browned on all sides. Pour off fat.

3. Stir in soup and water; stir in potatoes, carrots and onion. Heat to boiling. Reduce heat to low. Cover; simmer 30 minutes or until vegetables are tender, adding more water if needed. Garnish with parsley. TIP: Don't overmix meat mixture to avoid toughness.