In a medium bowl, mix together meat, rice, egg, parsley, onion, salt, pepper, cheese, and ¼ cup tomato soup, mixing until well-combined.
Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes, stirring often. Yield: 4 servings.
Shape into 24 small meatballs. Place in skillet.
Whisk remaining tomato soup, beef broth and Worcestershire Sauce and pour over meatballs.
Bring to a simmer. Reduce heat to low. Cover and simmer for 20-30 minutes, rotating the meatballs halfway into cooking.