Schneider Meat Balls - cooking recipe

Ingredients

1 can cream of mushroom soup
1/2 c. water
1 1/2 lb. ground beef
1/4 c. fine cracker crumbs
2 Tbsp. dried onion soup
1 Tbsp. minced parsley
1 egg

Preparation

Mix together the soup and water. Combine the next 5 ingredients and add 1/4 of the soup mixture. Mix well. Shape into small balls (keeping hands wet to prevent sticking). Brown in 1 tablespoon oil in a skillet. Pour off drippings. Add remaining soup mixture (for more gravy, add 1 more can cream of mushroom soup). Cover and cook over low heat for 15 minutes, stirring occasionally. Serve over potatoes, rice or egg noodles.