2 lb. ground beef
1/2 c. uncooked long grain
2 slightly beaten eggs
4 Tbsp. finely chopped onion
2 Tbsp. snipped parsley
1 tsp. salt
dash of pepper
2 (10 3/4 oz.) cans condensed
1 c. water
2 tsp. Worcestershire sauce
Combine meat, rice, egg, parsley, onion, salt, pepper
and 1/2 cup tomato soup. Mix thoroughly; shape in about 40
small balls and place in skillet. Mix remaining soup, water
and Worcestershire sauce. Pour over meatballs. Bring to boil;
reduce heat. Cover and simmer 40 minutes, stirring often.
Makes 8 to 10 servings.
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