Mix beef, egg, crumbs and 1 teaspoon thyme. Shape into 30 equal-size balls. Pour oil into a 4- or 5-quart pan and heat over medium-high heat. Add remaining thyme, onion and mushrooms; stir often until vegetables are well browned, about 2 minutes. Cut carrots and potatoes into chunks; add to pan with tomatoes and their liquid, broth and wine. Bring to a boil; add meatballs. Cover and simmer until potatoes are tender when pierced, about 35 minutes. Stir in peas; heat through. Add salt to taste.

Recipe was taken from Sunset magazine. March 1991.