Mushroom meatballs

Yield: 3 servings

Measure Ingredient
1 can Cream of mushroom soup
½ cup Water
1 pounds Ground beef
½ cup Fine dry bread crumbs
1 tablespoon Shortening
2 tablespoons Minced onion
1 tablespoon Minced parsley
1 \N Slightly beaten egg
¼ teaspoon Salt

Blend soup and ½ cup of water. Measure out ¼ cup of soup mixture and combine with ground beef, bread crumbs, onion, parsley, egg and salt. Shape into meatballs about 1½ inches in diameter and brown in 1 tb. of shortening in a skillet. Add remaining soup mixture, cook over low heat for 15 minutes. Tastes great over noodles. Randy Rigg Submitted By RANDY RIGG On 03-18-95

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