1 egg, beaten
1 (10 3/4 oz.) can condensed tomato soup
1/4 c. regular rice
2 tbsp. onion, finely chopped
1 tsp. Worcestershire sauce
1 tbsp. snipped parsley
1/2 tsp. salt
1/8 tsp. pepper
1 lb. ground beef
1/2 c. water

Combine egg and 1/4 cup soup in bowl. Stir in uncooked rice, chopped onion, parsley, salt, and pepper. Add ground beef and mix well. Shape meat mixture in 20 small balls and place in 10 inch skillet. Mix remaining soup with water and Worcestershire sauce. Pour over meatballs. Bring to a boil. Cover and simmer 35 to 40 minutes. Stir often. Makes 4 to 5 servings.