Microwave Meatball Stew

• 1 egg, lightly beaten
• 1/2 cup dry bread crumbs
• 1/2 cup finely chopped onion
• 2 tablespoon onion soup mix
• 1 pound ground beef
• 15 ounce whole potatoes, drained, quartered
• 1 1/4 cup frozen sliced carrots
• 1 1/4 cup frozen peas
• 10 3/4 ounce condensed cream of mushroom soup, undiluted
• 10 1/2 ounce condensed beef broth, undiluted
• 1/2 teaspoon dried savory
• 1/4 teaspoon dried thyme
• 2 tablespoon cornstarch
• 2 tablespoon water
• 1/4 teaspoon browning sauce, optional

1. In a large bowl, combine the egg, crumbs, onion and soup mix. Crumble beef over mixture; mix well. Shape into 1-1/2-in. balls. Place in a microwave-safe baking dish. Cover and microwave on high for 3-4 minutes. Turn meatballs and microwave 3-4 minutes longer; drain. In a large bowl, combine the next seven ingredients; spoon over meatballs. Cover and cook at 50% power for 8-10 minutes or until meat is no longer pink. Combine the cornstarch, water and browning sauce if desired until smooth; gradually stir into the stew. Cover and microwave on high for 1-2 minutes or until thickened and bubbly, stirring occasionally.