1 beaten egg
1 can tomato soup
1/4 cup long grain rice (uncooked)
2 Tbsp finely chopped onion
1 Tbsp snipped fresh parsley
1/2 tsp salt
1/4 tsp pepper
1 lb ground beef
1 tsp Worcestershire sauce
1/2 cup water
Combine the egg and 1/4 cup of the soup in a bowl.
Stir in rice, onion, parsley, salt and pepper.
Thoroughly mix in ground beef.
Shape into small balls about 1-1/2 inches in diameter.
Place in skillet.
Mix remaining soup with Worcestershire sauce and water.
Pour over meatballs.
Bring to a boil, cover and simmer for about 45 minutes or until done, stirring occasionally.
Good with wide egg noodles or rice.
Pairs Well With
Recipe from Aunt Cathie