1/4 cup dry bread crumbs
2 Tbsp minced fresh thyme or 2 tsp dried thyme, divided
2 1/2 tsp salt, divided
1 1/2 lbs ground beef
1 Tbsp olive oil
1 small onion, diced
3 medium carrots, sliced
1 cup fresh mushrooms, sliced
1 1/2 lbs red potatoes, cubed (about 6-8 small)
4 cups beef broth
1 can diced tomatoes, undrained
Preheat oven to 450. In a medium bowl, combine egg, bread crumbs, half of the thyme, and 1/2 tsp salt. Crumble beef over mixture and mix well. Shape into 1 inch balls. Place on a foil-lined baking sheet. Bake for 12-15 minutes or until no longer pink. Drain on paper towels.
Heat oil in a large pot. Add onions, carrots, and mushrooms. Saute until onion is tender, about 5 minutes. Stir in potatoes, broth, tomatoes, remaining thyme, and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes or tender. Add meatballs and simmer.
Recipe adapted from Taste of Home