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4 eggs
1 cup milk
8 slices white bread, torn
2 pounds ground beef
1/4 cup finely chopped onions
4 teaspoons baking powder
1 to 2 teaspoons salt
1 teaspoon pepper
2 tablespoons shortening
2 (10 3/4-ounce) cans condensed cream of chicken soup, undiluted
2 (10 3/4-ounce) cans condensed cream of mushroom soup, undiluted
1 (12-ounce) can evaporated milk
Minced fresh parsley


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.


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