2 cans cream of celery soup
1 c. water
1 lb. ground beef
2/3 c. fine dry bread crumbs
1 egg, slightly beaten
2 tbsp. dry minced onion
1 tbsp. dry chopped parsley
1 tsp. salt

Blend soups and water together. Take 1/4 cup of soup mixture and stir into ground beef, bread crumbs, egg and seasonings. Form into 1-inch meatballs. Brown in 1 tablespoon oil in a large skillet for about 20 minutes.

Drain grease as meatballs cook. After meatballs are browned, add remainder of soup mixture and simmer in covered skillet for at least 20 minutes more. Serve over cooked rice or noodles. Serves 6 persons (about 5 meatballs per serving).