Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg |
| ½ cup | Breadcrumbs, fresh |
| 2 tablespoons | Onion; chopped |
| 2 tablespoons | Parsley; snipped |
| 1 tablespoon | Pepper, green; chopped |
| 1 teaspoon | Salt |
| \N \N | Pepper; few grains |
| 1 pounds | Beef, ground |
| \N \N | Oil, salad |
| 1½ cup | Vegetables, mixed; cooked |
| 1½ cup | Water; boiling |
| 1 can | Soup, cream of chicken |
Beat egg; mix in breadcrumbs, onion, parsley, green pepper; salt, and pepper. Add ground beef and mix well. Shape into 24 meatballs.
Brown in a small amount of heated oil; remove and set aside. In same skillet, stir in mixed vegtetables, water, and soup. Heat to boiling point, stirring constantly. Add meatballs; simme, covered, 10 minutes.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94