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In a large mixing bowl, combine the bread crumbs with the egg, chopped onion, salt, pepper, marjoram and thyme. Crumble the lean ground beef over the bread mixture, then mix them together well. Shape the mixture into 24 meatballs of roughly uniform size.
Heat the oil in a Dutch oven and brown the meatballs in small batches, setting them aside to drain on paper towels as they're cooked. Once all the meatballs are browned, drain any excess fat from the Dutch oven.
Return the meatballs to the Dutch oven. Add the soup, broth, potatoes, carrots and onions. Bring the pot to a boil, then reduce the heat and cook at a low simmer for 30 minutes, or until the meat is no longer pink. Garnish the stew with parsley before serving.