Preheat oven to 360 degrees F (180 degrees C).
Slowly melt the
Butter (3 Tbsp)
over medium heat in a large pot. When the butter is bubbly and foaming, add the
Celery (1 cup)
and sauté until the celery has softened and the onion has started to become translucent.
In a big mixing bowl, add
Breadcrumbs (5 cups)
Dried Thyme (1 Tbsp)
Dried Sage (1 tsp)
Fresh Parsley (1 cup)
Salt (1 tsp)
Freshly Ground Black Pepper (1 dash)
. Stir together.
To the dry ingredients, add the cooled onion mixture and
Cream of Mushroom Soup (10.5 oz)
and mix together until you have a crumbly blend.
With wet hands, shape a handful of the mixture into a meatball shape.
Place all of the balls on a lightly greased baking dish with room in between each. Cover with foil and bake in the preheated oven for 25 minutes.