1 1/2 lbs. ground beef
1 c. soft bread crumbs
1/4 c. finely chopped onion
1 egg, beaten
1 tsp. salt
Dash pepper, ginger & nutmeg
2 tbsp. cooking oil
1 (10 1/2 oz.) can tomato soup
1 (10 1/2 oz.) can condensed beef broth
4 med. potatoes, pared & quartered
4 carrots, cut in 1" chunks
1 sm. onion, chopped
2 tbsp. parsley, chopped

Combine beef, bread crumbs, onion, egg, salt and spices. Shape into 24 balls. Brown meatballs in oil. Remove as they brown. Combine soup and broth in Dutch oven. Add meatballs, potatoes, carrots and onion. Bring to a boil. Cover to simmer for 30 minutes or until vegetables are tender. Add parsley. Cook in a 4 quart Dutch oven.