Combine cream of celery soup with 3/4 cup water in a bowl and whisk until smooth.

Remove 1/4 cup of the soup mixture and set aside.

In a large bowl, combine ground beef, bread crumbs, minced onions, parsley flakes, and a slightly beaten egg.

Season the meat mixture with salt and pepper.

Shape the mixture into 1-1/2 inch meatballs.

Heat shortening in a large skillet over medium heat.

Brown the meatballs on all sides in the hot shortening.

Pour the remaining soup mixture into the skillet with the meatballs.

Bring the sauce to a simmer, then reduce heat to low.

Cover the skillet and cook for about 10 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.

Serve the Swedish meatballs hot over rice, biscuits, or noodles.