1 lb. lean ground beef
1/2 c. quick cooking rice
1 egg, beaten
1/4 c. instant minced onion
1 (10 1/2 oz.) can tomato soup
1 tsp. salt
1/8 tsp. pepper
1 c. water
2 tbsp. minced green pepper

Combine beef, rice, onion, green pepper, egg, salt and pepper. Blend well. Form into 24 one-inch balls. Arrange in a 2 quart microwave casserole. Blend soup and water. Pour over meatballs. Cover. Cook on HIGH 18 to 19 minutes or until meat is no longer red and rice is tender, rearranging meatballs once during cooking time. Let stand 3 minutes. Remove meatballs with slotted spoon to platter and pour sauce over them.