Ruth's Veal-Bacon Balls

         Yield: 4 Servings
    Categories: Entrees, Main Dishes

  1 1/2 lb Veal, Ground
    1/4 lb Bacon -- lean, ground
      1 cn Cream Of Mushroom Soup
    1/4 cn Water, Or Less -- to dilute
           Soup
           Pepper -- to taste
 
  1.  Blend ground meats with a little pepper, form into meatballs.  Fry
  gently in an ungreased skillet until well browned.  Drain fat.
  
  2.  Dilute soup slightly with water.  Add to pan with meatballs.  Cover,
  and simmer for about 20 minutes.
  
  Serve with rice, or mashed potatoes.
  
  Recipe By     : Ruth Moravec