Ingredients
4 eggs1 cup milk8 slices white bread, torn2 pounds ground beef1/4 cup finely chopped onion4 teaspoons baking powder1 to 2 teaspoons salt1 teaspoon pepper2 tablespoons shortening2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1 can (12 ounces) evaporated milkMinced fresh parsley
Preparation
In a large bowl, beat eggs and milk. Add bread; mix gently and let stand for 5 minutes. Add beef, onion, baking powder, salt and pepper; mix well (mixture will be soft). Shape into 1-in. balls.
In a large skillet, brown meatballs, a few at a time, in shortening. Place in an ungreased 3-qt. baking dish. In a bowl, stir soups and milk until smooth; pour over meatballs. Bake, uncovered, at 350° for 1 hour. Sprinkle with parsley.
