1. In a bowl, beat egg; add 1/3 cups cream, bread crumbs, onion and 1 t. salt. Add beef; mix well. 2. Shape into 1/2 inch balls. 3. In a Dutch oven or soup kettle, brown meatballs in butter, half at a time. Remove from pan; set aside. Drain fat. 4. To pan, add flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth. 5. Gradually stir in water; bring to a boil, stirring often. 6. Add potatoes and meatballs. 7. Reduce heat; cover and summer for 25 minutes or until the potatoes are tender. Stir in the peas and remaining cream; heat through. ---------------------------------------------------------------------------
Nutrition
Ingredients
