1 1/4 teaspoons
( or more to taste)
1 (10 3/4 ounce) cans
cream of mushroom soup
- Combine first 7 ingredients. Mix well, and put in refrigerator to chill. When chilled, shape into small balls.
- Melt shortening in large heavy skillet, over medium-high heat. Brown meatballs on all sides, turning as necessary.
- Add soup and water to skillet with browned meatballs. stirring down to distribute evenly in pan.
- Cover, reduce heat to low and simmer about 1 1/4 hours. Stir gently occasionally to keep meatballs from sticking.