Thursday, July 5, 2018


1 can (14.5 oz) cream of mushroom soup
1 lb ground beef
1/2 cup fine dry bread crumbs
2 tbsp minced onion
1 tbsp parsley
1 egg, slightly beaten
1 tbsp shortening
1/2 cup water

Measure out 1/4 cup of the soup. In a large bowl, combine the 1/4 cup soup, beef, bread crumbs, onion, parsley, and egg. Shape into approximately 16 meatballs. Brown in a large skillet in the shortening. Blend the remaining soup with water and pour over the meatballs. Cook over low heat for about 15 minutes, stirring occasionally.
Note: File Photo

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