1 lb. ground beef
1/4 c. uncooked long grain rice
1 slightly beaten egg
1 tbsp. snipped parsley
2 tbsp. finely chopped onion
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 of pepper, and 1/4 cup condensed tomato soup. Mix well; shape into 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 or 5.