1 lb. ground beef
1/4 c. fine dry bread crumbs
1/4 c. minced onion
1 egg, slightly beaten
2 tbsp. chopped parsley
1 (10 1/2 oz.) can condensed cream of celery soup
1/2 soup can water
1 to 2 tbsp. minced dill pickle
Cooked rice

Mix beef, bread crumbs, onion, egg, and parsley; shape into 24 meatballs. In skillet, brown meatballs; pour off drippings. Stir in soup, water, and pickle. Cover; cook over low heat 20 minutes; stir often. Serve with rice. 4 servings.