1 lb. ground beef
1/4 c. chopped onion
1/4 c. uncooked rice
1/4 c. cracker crumbs
1/3 c. milk
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. poultry seasoning
2 tbsp. bacon drippings
1 can tomato, celery, or mushroom soup
1 soup can of water

Combine ground beef with onion, rice, cracker crumbs, milk, salt, pepper, and poultry seasoning. Mix with fork until well blended. Shape into small balls. Heat electric skillet to 340 degrees. Add bacon grease. Add meatballs and brown on all sides. Add soup, which has been diluted with water. Cover and simmer 1 1/4 hours at 220 degrees.

This is an old standby my mother, Leona Albracht, always had on hand (in the freezer) when we would go home for a visit. I'm sure she tripled the recipe many times.