1 lb. ground beef
1/2 c. evaporated milk
1 tbsp. salt
1/4 c. raw rice
1/8 tsp. pepper
1 c. tomato soup
1 1/4 c. water
1 med. clove garlic
1 sm. bay leaf
2 c. carrots, cut in inch pieces
8 sm. onions
1 tsp. salt

Mix first 5 ingredients. Shape into 8 balls with wet hands. Brown in 2 tablespoons of fat. Remove from heat and drain the fat. Mix the remaining ingredients together in a skillet. Place meatballs on top of the vegetables. Heat to boiling and cover. Cook over low heat for 45 minutes. Remove bay leaf and garlic. Turn meatballs twice.