1 can mushroom soup
1/2 c. water
2 tbsp. parsley flakes
1 lb. ground beef
1/4 c. crushed crackers
1/4 c. shredded carrot
1 egg, beaten
1/2 tsp. basil leaves
1 tbsp. salad oil

In small bowl mix soup, water and parsley. Set aside.

In medium bowl mix meat, crackers, carrots, egg and crushed basil leaves. Mix well and shape into 16 balls.

In skillet over medium heat in hot oil, cook meatballs until browned on all sides. Drain off grease. Pour soup mixture over meatballs and stir gently. Reduce heat and cover. Simmer 20 minutes.