Combine ground beef with rice, egg, onion, parsley, pepper, salt, and 1/4 cup of tomato soup in a bowl. Mix them well. Mold the meat mixture into about 20 small meatballs. Place them in a large skillet.
Mix the rest of the soup, Worcestershire and water in a small bowl. Then pour over the meatballs. Bring to a boil.
Reduce heat. Cover them, simmer for about 40 minutes until the meatballs seem cooked and the rice is soft and stirring often.