1 lb. ground beef
1/4 c. uncooked rice
1 slightly beaten egg
1 tbsp. snipped parsley
2 tbsp. finely chopped onion
1/2 tsp. salt
Dash pepper
1 (10 3/4 oz.) can tomato soup
1/2 c. water
1 tsp. Worcestershire sauce

Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup tomato soup. Mix thoroughly; shape into about 20 small balls and place in a skillet.

Mix remaining soup, water and Worcestershire sauce and pour over meatballs. Bring to boil. Reduce heat, cover and simmer for 40 minutes, stirring often, being careful not to break up meatballs.