1 can condensed cream of mushroom soup
1 c. water
1 c. Minute rice
1 lb. ground beef
1 egg, slightly beaten
2 tsp. grated onion
Dash of pepper
1/2 tsp. salt

Mix soup with water. Combine remaining ingredients and 1/2 cup of soup mixture, mix lightly. Shape into 18 balls; place in skillet. Pour remaining soup mixture over meatballs. Bring to a boil. Cover and simmer 15 minutes, basting occasionally. Garnish with parsley if desired. Makes 6 servings.