3-4 lbs. ground chuck
1 pkg. Lipton onion soup mix
2 eggs
4 slices finely crumbled bread
1 c. water
1 can cream of mushroom & cream of chicken soup
1 can mushrooms
1/2 c. cooking sherry or red burgundy wine
Gravy flour

Mix the first 4 ingredients well. Chill for 1 hour. Shape into small balls. Brown layer by layer with grease that is left under a quarter inch, take it and add gravy flour until thick. Mix the last 5 ingredients and put meatballs in and simmer on low temperature for 20 to 25 minutes. Makes sure you cover fast after you have put sherry in. Serve over rice or noodles.