1 c. cream of mushroom soup
1 lb. ground beef
1/2 c. fine bread crumbs or can use cracker crumbs
2 tbsp. minced onion
1 egg, slightly beaten
1 tbsp. shortening
1/2 c. water

Measure out 1/4 cup soup, combine with beef, crumbs, onion and egg. Shape into meatballs, brown in shortening in skillet. Blend remaining soup with water, pour over meatballs. Cook over low heat about 15-20 minutes or until done. Stirring now and then. Can be served over rice or noodles. Serves 4.