In a large bowl, combine the egg, bread crumbs, garlic, salt and savory. Crumble beef over mixture and mix well. Shape into 1-1/4-in. balls.
In a large skillet, brown meatballs in oil over medium heat; drain. Stir in the soup, water, carrots, potatoes and onion. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Sprinkle with parsley. Yield: 4 servings.