Porcupine Meatballs - cooking recipe

Ingredients

2 eggs, beaten
1 (10 3/4 oz.) can condensed tomato soup
1/4 c. long grain white rice (uncooked)
2 Tbsp. finely chopped onion
1 Tbsp. snipped parsley
1/2 tsp. salt
1/2 tsp. pepper
3/4 to 1 lb. ground beef
1 tsp. Worcestershire sauce
cooked noodles

Preparation

In a large mixing bowl, combine eggs and 1/4 cup of the tomato soup.
Stir in uncooked rice, bread crumbs, onion, parsley, salt and pepper. Add beef and mix well.
Shape meat mixture into 25 small balls (about the size of ping pong ball or golf ball). Place in 10-inch skillet.
Mix remaining soup with Worcestershire sauce and 1/2 cup water.
Pour over meatballs.
Cover and bring to boil.
Reduce heat and simmer (covered) for 30 to 35 minutes, stirring gently twice during cooking.
Serve over hot cooked egg noodles (and with tossed salad).
Makes 3 to 4 servings.