Preheat oven to 350-degrees. Line a rimmed cookie sheet with foil for easy clean up.
2
Soak bread in milk for 15 minutes. Squeeze most of milk out of bread crumbs and place in a cry bowl and with fingers separate a little.
3
In a medium bowl, combine beef, bread, and next 7 ingredients. You may not need all of the bread so add then some at a time until mixture is the consistency to form meatballs. Shape mixture into 1-1/2 inch meatballs and place on foil lined cookie sheet. Bake in 350-degree oven for about 20 to 25 minutes. After baking, you can either refrigerate meatballs to assemble with gravy ingredients later, cool and freeze for later use, or continue with recipe.
4
Combine cream of chicken soup, cream of mushroom soup, beef broth, Worcestershire sauce, and a dash of Kitchen Bouquet, if you have it, in a large saucepan. Whisk to completely incorporate. Add meatballs and bring to a light boil. Reduce heat and simmer, partially covered, over low heat for 30 to 40 minutes.
5
Serve with buttered seasoned egg noodles. (seasoned with Mrs. Dash) Noodles not figured in nutrition counts.
