Porcupine Meatballs - cooking recipe

Ingredients

1 beaten egg
1 (10 3/4 oz.) can tomato soup
1/4 c. long grain rice
2 Tbsp. finely chopped onion
1 Tbsp. snipped parsley
1 lb. ground beef
1 tsp. Worcestershire sauce

Preparation

In a bowl, combine egg and 1/4 cup of the soup.
Stir in uncooked rice, onion, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper.
Add beef and mix well.
Shape meat mixture into 20 small balls; place in a 10-inch skillet.
Mix remaining soup with Worcestershire and 1/2 cup water; pour over meatballs.
Bring to boiling; reduce heat.
Cover and simmer 35 to 40 minutes; stir often.
Makes 4 or 5 servings.