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1 pound combination of beef, veal & pork ground meat 1/4 cup uncooked long grain rice 1 slightly beaten egg 1 tablespoon snipped parsley 2 tablespoons finely chopped onion 1/2 teaspoon salt 1/8 teaspoon pepper 1 (10 3/4 oz.) can condensed tomato soup 1/2 cup water 1 teaspoon Worcestershire sauce Directions: Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup condensed tomato soup. Mix thoroughly; shape into about 20 small balls and place in skillet. Brown meatballs and drain off drippings. Mix remaining soup, water and Worcestershire sauce; pour over meatballs. Bring to boil; reduce heat; cover and simmer 35 to 40 minutes, stirring often. Makes 4 to 5 servings. Danny Carter |