Combine beef with eggs, 1 t. of Worcestershire Sauce and rice.
Form into balls. (don’t make them too big or they tend to fall apart easier)
Place in skillet, combine soup, 1 t. Worcestershire and water. Pour over balls. Sprinkle with dry parsley, and salt and pepper.
Simmer about 20 minutes, turning meatballs over from time to time, and stirring so they don’t stick. When meatballs are no longer pink in center they are done.
Notes
I cook for a family of six, so remember, if this seems like a lot, this recipe is easily cut in half.To bake in the oven, place the meatballs in a 9x13 baking dish, cover with sauce, then cover the dish and bake at 350 for about one hour, or until the center of the meatball is no longer pink.