Ingredients:
1 egg
2 cups half-and-half (cream divided)
1 cup breadcrumbs (soft)
1 onion (finely chopped)
134 tsps salt (divided)
112 lbs ground beef
1 tbsp butter
3 tbsps all-purpose flour
34 tsp beef bouillon granules
12 tsp pepper
18-14 tsp garlic salt
3 cups water
1 lb potatoes (red, cubed)
10 ozs frozen peas (thawed)
In a bowl, beat egg; add 1/3 cups cream, bread crumbs, onion and 1 t. salt. Add beef; mix well. Shape into 1/2 inch balls. In a Dutch oven or soup kettle, brown meatballs in butter, half at a time. Remove from pan; set aside. Drain fat. To pan, add flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth. Gradually stir in water; bring to a boil, stirring often. Add potatoes and meatballs. Reduce heat; cover and summer for 25 minutes or until the potatoes are tender. Stir in the peas and remaining cream; heat through.
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