Mom'S Rice & Meatballs (With Pickles) - cooking recipe

Ingredients

1 lb ground beef
1 egg
1/4 cup milk
1 teaspoon Worcestershire sauce
1/2 small onion, diced
4 dill pickle spears, diced
1 cup saltine crackers, crushed
1 teaspoon dried parsley
salt
1 teaspoon ground black pepper
2 (8 ounce) cans condensed cream of celery soup
8 ounces water
2 tablespoons pickle juice

Preparation

Mix ground beef with egg, milk, worcestershire sauce, onions, 1/4 cup diced dill pickles, cracker crumbs, parsley, dash of salt and pepper.
Form into meatballs and brown all sides in frying pan.
Add cream of celery soup to stock pot or crock pot with 1 can water, remaining pickles, and pickle juice and stir until blended.
When the meatballs are browned on all sides, drain any grease and transfer them to the soup mixture.
Try to cover them all with the soup for better cooking results.
Cover with lid and simmer for 1 hour on the stove or for 4 hours on low in a crock pot.
Tip: Stir often to make sure that the meatballs are not sticking to the pot, and the soup is not boiling.
Serve over white or brown rice, or egg noodles.