1 1/2 lbs. ground beef
1/3 c. bread crumbs
1 egg, beaten
1/2 c. chopped onions
Dash of salt
1 can golden cream of mushroom soup
1 can beef broth
1 (16 oz.) can cut up tomatoes
1/2 tsp. basil leaves
1 sm. bay leaf
3 c. carrots
4-5 cut potatoes
1/8 tsp. thyme

Mix beef and bread crumbs, egg, onion and salt. Shape into 24 small meatballs. Brown and pour off fat. Add remaining ingredients. Bring to boil, reduce heat, cover and simmer until vegetables are done. Stir occasionally. Gradually mix 1/2 cup water into 1/4 cup flour until smooth. Slowly stir into stew. Cook, stirring until thickens. Remove bay leaf, and serve; or cook in crock pot all day on low.