1 can (10 1/2 oz.) cream of mushroom soup
1 c. water
1 c. minute rice
1 lb. ground beef
1 egg, slightly beaten
2 tsp. salt
Dash of pepper
2 tsp. grated onion
Dash of marjoram

Mix soup with water. Combine remaining ingredients with 1/2 cup of the soup mixture; mix just until blended. Shape into 18 meatballs; place in skillet. Pour remaining mixture over meatballs. Bring to a boil, cover and simmer 15 minutes, basting occasionally. Makes 6 servings.