1 lb. ground beef
1/4 c. long grain rice, uncooked
1 egg, slightly beaten
1 tbsp. snipped parsley
2 tbsp. onion, finely chopped
1/2 tsp. salt
1 (10 3/4 oz.) can condensed tomato soup
1/2 c. water
1 tsp. Worcestershire sauce

Combine meat, rice, egg, parsley, onion, salt, dash pepper and 1/4 cup condensed tomato soup. Mix well, shape in 20 small balls and place in skillet. Mix remaining soup, water and Worcestershire, pour over meatballs. Bring to boil, reduce heat, cover and simmer 40 minutes, stirring often. Serves 4 to 5.