Stuffing Balls - cooking recipe

Ingredients

1 loaf bread (large)
1 c. butter
1/2 c. celery
1/4 c. parsley
1 onion (medium)
1 egg, beaten
1/4 c. milk
2 chicken bouillon cubes
1 can cream of chicken soup
1 can cream of celery soup
1 soup can milk
salt and pepper to taste

Preparation

Cook celery, onion and parsley in butter.
Add bouillon cubes. Pour over bread.
Add egg and 1/4 cup milk.
Shape in balls the size of golf balls and place them in a greased 9 x 13-inch pan. Mix soups with the remaining milk.
Cover bottom of pan with soup mixture.
Spoon remaining soup over top of stuffing balls.
Bake at 325\u00b0 for about 1 hour.