1 beaten egg
1 (10 1/2 oz.) can condensed tomato soup
1/4 c. long grain rice
1/4 tsp. onion powder
1/4 tsp. pepper
1 lb. lean ground beef
1 tsp. Worcestershire sauce
1/2 tsp. dried oregano, crushed

Combine egg, 1/4 cup of the soup, uncooked rice, onion powder and pepper. Add beef, mix well. Shape into 20 meatballs. Place in a large skillet. Mix the remaining soup with the Worcestershire sauce, oregano and 1/2 cup water; pour over meatballs. Bring to a boil, reduce heat. Cover, simmer, stirring often, about 20 minutes or until no pink remains in meat and rice is tender. Skim fat. Sprinkle with Parmesan cheese if desired. Serves 4 or 5.