1 lb. very lean ground beef (round or sirloin)
1/2 c. Minute Rice
1/4 c. minced onion (optional)
2 tbsp. minced green pepper
1 egg, slightly beaten
1 tsp. salt
Pepper to taste
1 can tomato soup
1 c. water

In bowl, mix first 7 ingredients. Form into 1 inch balls; makes about 24-30. Arrange in 2 quart microwavable casserole. Blend soup and water (use the bowl you mixed the meat in); pour over meatballs.

Cover and cook on High 15 minutes or until beef is no longer red and rice is cooked. Rearrange once during cooking. Let stand 3-4 minutes. Remove with slotted spoon. Spoon a small amount of sauce over meatballs. Stick toothpicks in and pass.

(This can also be used as an entree and your can pass the extra sauce, if desired.)