Porcupine Meatballs

1 lb. lean ground beef
1/2 c. uncooked long-grain white rice
1 egg, slightly beaten
2 T. finely chopped onion (or dehydrated/minced onion to taste)
1 T. snipped parsley (or 2 t. dried parsley flakes)
1/2 t. salt
1 can tomato soup, divided
1/2 c. water
1 t. worchestershire sauce

Combine meat, rice, egg, parsley, onion, salt, dash of pepper, and 1/4 c. soup. Mix well; shape into meatballs and place in a skillet. Mix remaining soup, water, and worchestershire sauce. Pour over meatballs. Bring to a boil; reduce heat; cover and simmer 40 minutes, stirring often.

Serve with white rice and your choice of vegetable.

Store: rice, tomato soup, worchestershire sauce.