1 1/2 lb. ground beef
1/4 c. rice
1 lg. onion, chopped
1 tbsp. Worcestershire sauce
Salt and pepper to taste
Fat for frying
2 cans tomato soup
1 can water
1 clove garlic, crushed
1 bay leaf
1/4 tsp. thyme
Salt to taste
4 carrots, in bite size pieces
4 potatoes, in bite size pieces
12 sm. onions, peeled

Combine beef, rice, onion, Worcestershire sauce and seasonings; shape into 12 balls. Brown in hot fat in Dutch oven. Drain balls on paper towels; keep warm. Discard grease. In same kettle, blend soup, water and seasonings; bring to boiling. Add vegetables, cover tightly, reduce heat and simmer 15 minutes. Put meat balls on top of vegetables, baste with sauce, cover and simmer 30 minutes or until tender. Stir occasionally to prevent sticking.