Near East Meatballs Recipe
Ingredients
1 pound ground beef
1/4 cup fine dry bread crumbs
1 egg, slightly beaten
3 teaspoons Worcestershire
1/4 teaspoon salt
1 can (10 1/2 ounces) condensed French onion soup
1 soup can water
1 cup raw regular rice
1 can (about 4 ounces) sliced mushrooms, drained
Chopped parsley
Directions
Mix thoroughly beef, crumbs, egg, 2 teaspoons Worcestershire, and salt.
Shape into 16 meatballs.
In skillet, brown meatballs (use shortening if necessary); pour off fat.
Add soup, water, rice, mushrooms, and remaining Worcestershire.
Bring to boil; cover.
Reduce heat; simmer 20 minutes or until rice is done.
Stir often.
Garnish with parsley.
Shape into 16 meatballs.
In skillet, brown meatballs (use shortening if necessary); pour off fat.
Add soup, water, rice, mushrooms, and remaining Worcestershire.
Bring to boil; cover.
Reduce heat; simmer 20 minutes or until rice is done.
Stir often.
Garnish with parsley.
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