In a bowl, combine the egg and 1/4 cup of the soup. Stir in uncooked rice, onion, parsley, 1/2 tsp. salt, and 1/8 tsp. pepper. Add beef and mix well. Shape meat mixture into 20 small balls; place in a 10" skillet. Mix remaining soup with worcestershire sauce and 1/2 cup water; pour over meatballs. Bring to a boil; reduce heat. Cover and simmer 35-40 minutes; stir often.