Porcupine Meatballs

To make the porcupine meatballs, I combined an egg and 1/4 cup of condensed tomato soup. My partner then stirred in 1/4 cup of long grain rice, 2 tablespoons of finely chopped onion, 1 tablespoon of snipped parsley, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Afternoon that, I added 1 pound of ground beef and mixed it well. My partner and I shaped the mixture into 20 small balls and placed them in a 10 inch skillet. My partner mixed the rest of the 10 3/4 oz can of tomato soup, 1 teaspoon of Worcestershire sauce, and 1/2 cup of water. We added it to the skillet, waited for it to boil, and reduced the heat. I covered the skillet, let it simmer for about 35 minutes, remembering to stir often.