1 beaten egg
1 (10-3/4 oz.) can tomato soup
1/2 c. long grain rice
1 tsp. minced onion
1/4 tsp. black pepper
1 lb. lean ground beef
1 tsp. Worcestershire sauce

Mix all ingredients (1/4 cup soup). Shape into egg size and shaped balls. Place in large skillet; add 1/2 cup water to remaining soup. Pour over meat balls. Bring to boil; reduce heat, cover and simmer. Stir often. Cook about 20 minutes or until no pink remains in meat and rice is tender. Rice will poke out of meat balls. Serves 4 to 5.