1 can cream of celery soup
1/2 c. water
1 lb. lean hamburg
2/3 c. fine dried bread crumbs
1 egg
2 tbsp. minced onion
1 tbsp. chopped parsley
1 tsp. salt

Mix cream of celery soup with water. Measure out 1/4 cup of mixture and combine with hamburg bread crumbs, egg, minced onion, parsley and salt. Shape into 1 inch meatballs, browning slightly. Add remaining soup. Cover and cook 20 minutes.