2 lb. ground beef
1/2 c. bread crumbs
1/2 c. milk
2/3 c. chopped onion
1 egg
1 tsp. salt
1/8 tsp. pepper
3 tbsp. lard
2 beef bouillon cubes
3 c. hot water
2 c. celery
3 tbsp. cornstarch
2 tbsp. cold water
1 (16 oz.) bean sprouts, drained
1 (4 oz.) can mushrooms

Cooked rice or chow mein noodles. Mix ground beef, bread crumbs, milk, 2 tablespoons onion, egg, salt and pepper. Shape into 24 meatballs. Brown in lard, pour off drippings. Dissolve bouillon cubes in hot water. Add bouillon, remaining onion, soy sauce, and celery to meatballs. Dissolve cornstarch in 2 tablespoons cold water. Thicken cooking liquid with the cornstarch mixture. Return meatballs to sauce. Add bean sprouts and mushrooms. Serve over cooked rice or noodles.