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

Melt butter in frying pan; add green pepper and onion. Cook until tender. Stir in chicken with rice soup and tomato soup, water or beef stock. Heat to boiling, reduce heat while sauce cooks.

Place 2 slices of soft broken bread in a bowl along with evaporated milk, egg, salt and ground beef. Mix thoroughly and shape into balls about the size of a ping pong ball. Drop balls into simmering sauce and cook slowly about 1 hour or until sauce has cooked down enough to be thickened.