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

Melt butter in skillet. Add green pepper and onion, cook until tender. Stir in soups and water. Heat to boiling. Turn down heat and simmer sauce, stirring occasionally.

While sauce cooks, prepare meatballs. In bowl, beat egg slightly. Add beef, bread, evaporated milk and salt. Mix well. Shape into meat balls (the size of ping pong balls). Drop balls into simmering sauce and cook slowly about 1 hour, or until sauce has thickened. 6 servings.