1 beaten egg
1 (10 3/4 oz.) can condensed tomato soup
1/4 c. long grain rice
2 tbsp. finely chopped onion
1 tbsp. snipped parsley
1 lb. ground beef (or ground turkey)
1 tsp. Worcestershire sauce

In a bowl, combine egg and 1/4 cup of the soup. Stir in uncooked rice, onion, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef and mix well. Shape meat mixture into 20 small balls; place in a 10 inch skillet. Mix remaining soup with Worcestershire sauce and 1/2 cup water; pour over meatballs. Bring to boiling; reduce heat. Cover and simmer 35 to 40 minutes; stir often. Makes 4 to 5 servings.