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| What You Need: |
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1 can (10¾ ounces) golden mushroom soup
½ pound ground beef
2 tablespoons fine dry bread crumbs
¼ teaspoon salt dash of pepper
½ cup thin carrot strips (2 inches long)
¾ cup thin celery strips (2 inches long)
1¼ cups water
¼ teaspoon oregano leaves, crushed
1/8 teaspoon ground cumin
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| How To Cook: |
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1. Mix 2 tablespoons soup with beef, bread crumbs, salt and pepper; shape into 24 small (½-inch) meatballs.
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2. Arrange meatballs on a broiler pan; broil 4 inches from heat until brown, turning once.
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3. Meanwhile, in a saucepan, combine carrots, celery, water and seasonings; cover and simmer 5 minutes, or until vegetables are tender.
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4. Stir in remaining soup; add meatballs and heat, stirring occasionally.
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