1 lb. hamburger
1 (10 1/2 oz.) can beef broth
1/3 c. dry bread crumbs
2 tsp. onion, grated
1 tbsp. flour
1 c. milk
2 tbsp. butter
Salt (to taste)
Pepper (to taste)
1 1/2 c. zucchini squash, cooked & sliced
1 1/2 c. carrots, cooked & chopped
2 tbsp. parsley, chopped (optional)

Mix hamburger and 1/2 cup broth, crumbs, onions and salt and pepper. Shape into balls. Saute in 2 tablespoons butter. Remove from pan; add vegetables and set aside. In fry pan, blend flour, milk and remaining broth. Cook, stirring, until it thickens. Add rest and heat through. Sprinkle with parsley. Serve over mashed potatoes.