1 can cream of mushroom soup
1 tbsp minced parsley
1 lb ground beef
1 egg
½ cup dry bread crumbs
1 tbsp shortening
1 tbsp minced onion
½ cup water
Mix
¼ cup soup, beef, crumbs, onion, egg and parsley. Shape into small meatballs (about 1½ inches)
and brown in shortening in a hot skillet.
Pour off grease, blend remaining soup and water. Pour over meatballs and cook over low heat
for 10 minutes. You can substitute the cream of mushroom soup with Golden Mushroom soup for variety.
