1 lb. ground round
1/4 c. uncooked rice
1 tbsp. parsley flakes
2 tbsp. chopped onions
1/2 tsp. salt
1/8 tsp. pepper
1 (10 3/4 oz.) can tomato soup
1/2 c. water
1 tsp. Worcestershire

Mix first 7 ingredients. Shape into meatballs. Fry until browned. Mix soup, water and Worcestershire sauce. Cover meatballs. Simmer 45 minutes. Serve over noodles.