1 can cream of celery soup
1 lb. ground beef
1/2 c. fine bread crumbs
1/2 c. minced onions
1 tbsp. parsley flakes
1 egg
1/4 tsp. salt
dash of pepper
1 tbsp. shortening

Blend cream of celery soup with 3/4 cup water. Measure out 1/4 cup soup mixture. Combine with ground beef, bread crumbs, minced onions, parsley flakes and one slightly beaten egg. Add salt and pepper. Shape into meat balls about 1-1/2-inches in diameter. Brown in 1 tablespoon shortening in a large skillet. Add remaining soup mixture. Cover and cook over low heat a few minutes; stir occasionally (approximately 10 minutes). Can be served over rice, biscuits or noodles.

Serves 4.

In loving memory of a very special daughter, Gelene.