1 (10 3/4 oz.) can condensed tomato soup
1 lb. ground beef
1 c. quick-cooking rice, uncooked
1 egg, slightly beaten
1/4 c. finely chopped onion
1 tsp. salt
Generous dash pepper
3/4 c. water
1 tsp. prepared mustard
1 sm. clove garlic, minced

Mix thoroughly 1/4 cup soup, beef, rice, egg, onion, salt, and pepper. Shape firmly into 16 meatballs. In skillet, brown meatballs (use shortening if necessary); pour off fat. Blend in remaining soup, water, mustard and garlic. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Makes about 4 cups.

Variation: In a hurry - mix together; put in casserole dish and bake casserole style.