| | Directions | | Measure out 1/4 C. soup mixture. Combine with: ground beef, bread crumbs, egg, minced onion, parsley, & salt. Shape into balls about 1 in. in diameter. In large skillet, brown meatballs in 1 T. shortening. Add remaining soup mixture and 1 to 2 T. minced dill pickle, if you like, cover. Cook over low heat about 20 min., stirring now and then. Makes 4 servings. |
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| Ingredients | | - |  | 1 can Campbells cream of celery soup |
| - | | 1/2 soup can water |
| - | | 1 pound Ground Beef |
| - | | 2/3 cup fine dry bread crumbs |
| - | | 1 egg, slightly beaten |
| - | | 2 tablespoons Minced Onion |
| - | | 1 tablespoon chopped parsley |
| - | | 1 teaspoon Salt |
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