1 (10 3/4 oz.) can condensed cheese soup, diluted with 1/2 can water and 1/2 can milk
1 egg, slightly beaten
1 lb. ground beef chuck
1/3 c. uncooked rice
1/4 c. chopped onion
1/4 tsp. oregano leaves
1 tsp. salt
1/8 tsp. pepper
2 tbsp. shortening

Dilute soup with water and milk; add 1/3 cup and egg to ground beef and next 5 ingredients. Mix well; form into 20 balls. Brown on all sides in shortening in skillet.

Pour remaining soup over meat balls; cover and simmer 1/2 hour until rice is tender, stirring occasionally. If sauce is too thick, add more milk.