1/4 cup dry bread crumbs
1/4 cup minced onion
1 egg, slightly beaten
1/4 teaspoon salt
1 can (10 ounces) Campbell’s Cream of Mushroom Soup
1/2 cup water
2 tablespoons chopped parsley
Mix beef, bread crumbs, onion, egg and salt; shape into 24 meatballs. In skillet, brown meatballs; pour off drippings. Stir in soup, water and parsley. Cover; cook over low heat for 20 minutes; stir often. Serve over rice or hot buttered noodles. Makes 4 servings.
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