1 lb. ground beef
1 1/2 c. leftover rice
1 egg, slightly beaten
2 tbsp. minced onion
1 tbsp. fresh parsley, chopped
1 tsp. salt (optional)
1/8 tsp. nutmeg
Dash of pepper
1/2 c. milk
1 can (10 3/4 oz.) condensed cream of mushroom or cream of celery soup
2/3 c. water
2 tsp. lemon juice

Combine beef, rice, egg, onion, parsley, salt, nutmeg, pepper and milk. Shape into 24 small balls and brown in skillet. Combine soup, water and lemon juice.

Pour over meatballs. Bring to a boil; reduce heat, cover and simmer 10 to 15 minutes. Garnish with more fresh chopped parsley, if desired. Serves 6.