2 lbs. ground chuck (beef)
1 med. onion (diced)
1 tsp. fresh dill or dill seed
1 tsp. parsley
2 eggs
1/2 c. milk
1 can cream of mushroom soup
2 1/2 to 3 c. chicken broth
1 can mushrooms (drained)
4 slices dried bread

Soak bread in milk, add eggs and mix. Add meat, onions, dill and parsley and mix well. Make into loose balls and brown on all sides in fry pan. Place in single layer in casserole or baking pan. Mix together the mushroom soup, chicken broth and mushrooms. Pour over the meatballs evenly (the more broth used - the more gravy). Bake uncovered 1 hour at 350 degrees, turn meatballs over after first 1/2 hour.