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


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