1 1/2 c. ground beef
1/3 c. fine dry bread crumbs
1 egg, slightly beaten
1/2 c. finely chopped onion
1/2 tsp. salt
1 can golden mushroom soup
1 can beef broth
1 (8 oz.) can tomatoes, cut
1/2 tsp. basil leaves
1/8 tsp. thyme leaves
1 sm. bay leaf
1 (20 oz.) pkg. frozen stew vegetables

Mix beef, crumbs, egg, onion, salt and dash of pepper; shape firmly into 24 meatballs. In large saucepan, brown meatballs in 2 teaspoons of shortening; pour off fat. Add remaining ingredients. Bring to boil; reduce heat; cover, simmer 24 minutes or until done. Gradually blend 1/2 cup water into 1/4 cup flour until smooth; slowly stir into stew. Cook until thickened; remove bay leaf.