2 pounds ground beef
2 cans tomato soup
2 eggs
1 1/4 cups minute rice, uncooked
2 teaspoons Worcestershire sauce
dry Parsley
Salt and Pepper to taste
1 cup water
Combine beef with eggs 1 teaspoon Worcestershire sauce and rice.
Form into balls, don't make them too big or they tend to fall apart easier.
Place in skillet, combine soup. remaining Worcestershire sauce and water. Pour over balls. Sprinkle with dry parsley, and salt and pepper.
Simmer about 20 minutes, turning meatballs over from time to time, and stirring so they don't stick. When meatballs are no longer pink in center they are done. You can join Unsolved Mysteries and post your own mysteries or
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