1 lb. lean ground beef
1 egg
1/2 c. dry bread crumbs
1/2 c. milk
1/4 c. finely chopped onion
2 tsp. parsley flakes
1/2 tsp. salt
1/8 tsp. allspice
1/8 tsp. pepper
1 (10 3/4 oz.) can condensed cream of mushroom soup

Combine ground beef, egg, bread crumbs, 1/4 cup milk, onion, parsley, salt, allspice, and pepper. Shape into 1/4-inch meatballs (about 30) and arrange in oblong baking dish. Cover lightly with wax paper. cook at medium power for 9-10 minutes. Stir once halfway through.

Blend soup with remaining milk. Pour over meatballs; stir lightly to coat. Heat covered with wax paper 4 minutes or until heated through. Serve over buttered noodles, sprinkled with chopped parsley, if desired.