1 (10 oz.) can cream of celery or mushroom soup
1/2 cup water
1 lb. ground beef
2/3 cup bread crumbs
1 egg, slightly beaten
2 tbsp. onion, minced
1/4 tsp. garlic powder
1 tbsp. parsley, chopped
1/2 tsp. salt
3 tbsp. olive oil
1 tbsp. minced dill pickle (optional)

Blend soup with water. Combine 1/4 cup soup mixture, beef, bread crumbs, egg. onion, garlic powder, parsley and salt. Roll into 1 inch balls.

Brown meatballs in olive oil. Pour remaining soup over meatballs. Add chopped pickle to sauce, if desired.

Cover and simmer, stirring occasionally, over low heat for about 20 minutes.