1 lb. ground beef
1 c. minute rice
1 egg, slightly beaten
2 tbsp. minced onion
1 tbsp. chopped parsley
1 1/2 tsp. salt
2/3 c. water
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
1 tsp. lemon juice

Combine egg, beef, rice, onion, parsley, salt, nutmeg, pepper and milk, mixing lightly but thoroughly. Shape into 24 small balls. Place in a skillet.

Combine soup with water and lemon juice, blend well and pour over meatballs. Bring to a boil, reduce heat, cover and simmer 10 minutes, basting occasionally. Garnish with chopped parsley, if desired. Makes 6 servings.