1 tbsp. butter
1 green pepper, chopped
1 onion, minced
1 (10 1/2 oz.) can chicken with rice soup
1 (10 1/2 oz.) can tomato soup
1 c. water or beef stock
2 slices soft bread, broken in pieces
1/4 c. evaporated milk
1 egg
1 tsp. salt
1 lb. ground round steak

Saute green pepper and onion in butter. Stir in soups and water (or beef stock). Heat to boiling then turn down heat. While sauce cooks, make the meatballs.

For meatballs, mix egg, milk, bread mixture and meat and shape into small balls. Drop balls in simmering sauce and cook slowly about 1 hour, or until sauce has cooked down enough to be thickened. Sometimes I brown the meatballs in butter in a skillet before I drop them into the sauce. You can vary the recipe by adding or substituting different soups. Serves 6.