1 tbsp. butter
1 green pepper, chopped
1 onion, minced
1 (10 1/2 oz.) can chicken with rice soup
1 (10 1/2 oz.) can tomato soup
1 c. water
1 egg
1 lb. ground beef
2 slices soft bread, torn into pieces
1/4 c. evaporated milk
1 tsp. salt

Melt butter in skillet. Add chopped green pepper and minced onion and cook until tender. Stir in the two soups and water. Heat to boiling. Then turn down heat and simmer sauce, stirring occasionally. While this sauce cooks, make meatballs. Beat egg slightly in bowl. Add remaining ingredients and mix well. Shape meat into balls about the size of ping pong balls. Drop balls into simmering sauce and cook slowly about 1 hour, or until sauce has thickened. 6 servings.