In a bowl, combine egg, bread crumbs, half of the thyme and salt. Crumble beef over mixture and mix well. Shape into 1-inch balls. In a Dutch oven or soup kettle, brown meatballs; drain and set aside. In the same pan, saute onion, carrots and mushrooms in oil until onion is tender. Stir in the potatoes, broth, tomatoes, meatballs and remaining thyme. Bring to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until potatoes are tender.
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 97 (43%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 54.1mg||17 %|
|Sodium 450.3mg||16 %|
|Potassium 688.6mg||18 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 15.3g|
|Protein 14.9g||21 %|
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Calories per serving: 225
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