Porcupine Meatballs

Porcupine Meatballs ~ Cathie Harris

1 beaten egg

1 can tomato soup

1/4 cup long grain rice (uncooked)

2 Tbsp finely chopped onion

1 Tbsp snipped fresh parsley

1/2 tsp salt

1/4 tsp pepper

1 lb ground beef

1 tsp Worcestershire sauce

1/2 cup water

Combine the egg and 1/4 cup of the soup in a bowl.  Stir in rice, onion, parsley, salt and pepper.  Thoroughly mix in ground beef.  Shape into small balls about 1-1/2 inches in diameter.  Place in skillet.  Mix remaining soup with Worcestershire sauce and water.  Pour over meatballs.  Bring to a boil, cover and simmer for about 45 minutes or until done, stirring occasionally.

Good with wide egg noodles or rice.