Chippewa Falls Freaks & Geeks

2 lbs Ground Beef

1 small Onion

1 Egg

1 ½ -2 Slices Bread

2 tbsp Milk

2 cap-fulls Worcestershire Sauce

Salt and Pepper to taste

3 cans Golden Mushroom Soup

3/4 -1 can water

Soy Sauce

Mix ingredients except for soup & water. Form small balls. Brown meatballs over medium heat until cooked through. Once the meatballs are cooked, add soup and simmer for 20 minutes over low heat.

Notes:

• Its ok to have a little pink inside, too cooked and the meat gets dry

• You may need more than one slice of bread. We use John's thicker bread so I use between 1.5 and 2 slices of bread. More bread you use, the more moist the balls are. The balls should be kind of falling-apart, sticky before cooking. They will turn out much more moist this way. If they are very firm, they will be more dry. Your preference... If you like moist, add more bread.

• Water – This is something you have to experiment with. I think I end up using about 1 can of water. Perhaps more. When you pour the soup in, it is very thick. You want a gravy-like consistency. Add a half cup of water, stir and keep adding until you get the consistency you want. Too thick and it ends up being kind of clumpy. I usually take a spoon and go in and stir around the meatballs to blend the water and soup.

• For added zing, I pour a little soy sauce over the top of the mixture while it is simmering to add some additional flavor!