• 4 slices of white bread, finely chopped, about 2 cups
• 2lbs. lean ground beef
• 4 egg yolks
• 4 Tbs. chopped fresh parsley
• 2 Tbs. dried minced onion
• 1 tsp. salt
• 1 tsp. mustard powder
• 1 tsp. ground ginger
• 1/2 tsp. garlic powder
• 1/2 tsp. pepper
• 1 can (10 1/2 oz.) condensed French onion soup
• 1/4 cup all-purpose flour
• 1/4 cup sour cream
• 1 Tbs. Worcestershire sauce

In a bowl combine bread with 1/2 cup water; let stand until absorbed, 2 minutes.
Stir in beef, yolks, 2 Tbs. parsley, onion, salt, mustard, ginger, garlic, and
pepper. With wet hands roll heaping tablespoonfuls of meat mixture into balls,
about 60. Place in slow cooker.

In a bowl stir together soup and flour; pour over meatballs. Cook on high until
cooked through, 4 hours; stir. Stir in sour cream and Worcestershire. Serve
sprinkled with remaining parsley.

Makes 12 servings. Per serving: 256 cals; 16 g. fat.

Kitchen time:25 minutes, ready to serve in 4 hours, 25 minutes.