1 can cream of mushroom soup
1 lb. ground beef
1/2 c. fine dry bread crumbs
1/2 c. water
1/4 tsp. salt
1 egg
1 tbsp. minced parsley, optional
2 tbsp. minced onion, optional

To the 1 can mushroom soup add 1/2 cup water. Add 1/4 cup soup mixture, the bread crumbs, onion, parsley, salt, and egg (beaten slightly) to 1 pound beef.

Shape into balls about 1 1/2-inches in diameter. Brown in 1 tablespoon shortening. (Can be made ahead and frozen.) Add remaining soup. Cover and cook over low heat 15 minutes.