Noodle Ring With Meatballs

• 1 lb. hamburger
• 1 medium onion, minced
• 2 cans Campbell's vegetable beef soup (1/2 can water)
• 1 can Eagle Brand condensed milk
• 2 eggs
• 1 c. bread crumbs
• 1/4 c. cooking oil
• 1/4 c. flour
• 1 (16 oz.) pkg. wide egg noodles
• salt and pepper to taste

1. Combine onion, eggs, bread crumbs and hamburger meat. Add salt and pepper to taste. Mix and roll into small meatballs.
2. Roll each meatball in flour and brown in a large skillet with 1/4 cup oil. When meatballs are brown, add 2 cans of vegetable beef soup and 1/2 can of water. Simmer on low for 30 minutes. When meatballs are done, add the condensed milk to the mixture and simmer on low until the gravy is thick. (If needed, a flour and water mixture may be added to thicken.) Cook
3. wide egg noodles according to package directions. Place the noodles on a large plate and pour the meatballs and gravy over the noodles.

hamburger, onion, campbells vegetable beef soup, milk, eggs, bread crumbs, cooking oil, flour, wide egg noodles, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69470 (may not work)