1 lb. ground beef
1 egg
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 beef bouillon cube
1 1/2 c. hot water
1 (10 oz.) can tomato soup
3 carrots, sliced
3 potatoes, cut in cubes
1 onion, chopped
1/4 tsp. thyme
Salt & pepper to taste
1/8 tsp. garlic powder
1 can biscuits

Mix the first 6 ingredients together and shape into 1" balls. In a Dutch oven, brown meatballs; drain. Dissolve bouillon cube in 1 1/2 cups hot water and add to pot. Add tomato soup, carrots, potatoes, onion, thyme and garlic. Add salt and pepper to taste. Stir gently and cover. Bring to a boil, then reduce heat, simmer 30 to 40 minutes. Cut biscuits in half. Place halves on top of stew. Sprinkle with paprika. Simmer, uncovered 10 minutes. Cover and simmer 15 to 20 minutes or until biscuits are no longer doughy. I always triple this stew.