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

Combine ground beef, rice, egg, parsley, onion, salt and pepper and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 small balls. Place in large skillet.

Then mix remaining ingredients and pour over the meatballs. Bring to a boil then reduce heat to simmer. Cover skillet and let simmer for 35-40 minutes. Stir often. Great as an appetizer or as a main dish served over noodles. Serves 5.