1 1/2 lb. ground beef
1 can tomato soup
1 egg
1/2 c. instant rice
1 tsp. pepper
2 tsp. Lawry's seasoned salt
1/3 c. water

Mix 1/2 can soup with remaining ingredients in bowl until thoroughly mixed. Form nine 2-3 inch meatballs and place in 2 quart microwave casserole dish. Mix in rest of soup with another 1/3 cup water and pour over meatballs. Cover and cook in microwave on high for 22 minutes. About half way through vent lid.