1 can cream of mushroom soup
1 lb. ground beef
1 c. quick cook rice
1 egg, slightly beaten
1/4 c. minced onion
1/2 tsp. salt
Dash pepper
1/2 c. sour cream
1/4 c. water
1 tsp. paprika

Combine 1/3 soup with next 6 ingredients. Shape into meatballs; brown. Pour off drippings. Blend remaining soup with sour cream and water and paprika. Pour over meatballs. Cook, covered low heat for 20 minutes.