1 (10 3/4 oz.) can tomato soup
1 lb. ground beef
1 c. minute rice
1 egg
1/4 c. chopped onion
1 tsp. salt
1 sm. clove garlic
1/2 soup can water
1 tsp. prepared mustard

Mix 1/4 cup soup with beef, rice, egg, onion and salt. Shape into 16 meatballs. Cover with saran wrap, leave opening. Brown in microwave on 70% power for 10 minutes. Drain off fat. Blend remaining soup, water and mustard and pour over meatballs. Microwave uncovered 4 minutes or until sauce is hot. Serves 4.