My stomach is noisy just reading this recipe from my mom. As you see in the picture it is well-worn over the years. Enjoy!
Serve over rice. Approximately four servings.
- 1 Can Cream of Celery Soup
- 1/2 Soup Can Water
- 1 1/4 Lb. Ground Beef
- 2/3 C Fine Dry Bread Crumbs
- 1 Egg, Slightly Beaten
- 2 T Minced Onion
- 1 T Chopped Parsley
- 1 Tsp. Salt
- 1-2 T Minced Dill Pickles (These are in the original recipe, but I don’t remember her using them.)
Blend together soup and water. Combine 1/4 C soup mixture with all other ingredients except pickle. Shape meat mixture into 1 inch balls. In a lightly greased frying pan brown the meat balls. Once the meatballs are fully cooked, add the rest of the soup mixture (and pickle if you opt to) and cover. For approximately 20 minutes, cook over low heat. Now and then stir the meatballs.
TIP: We liked to make this with bigger 1 1/2 – 2 inch meatballs. If you decide to do this just do this, just brown the meatballs a little longer. Yummy whatever size the meatballs.