1 can Campbell's Zesty Tomato Soup/Sauce
1 1/2 lb. ground beef
1/3 c. dry bread crumbs
1 egg, beaten
1/3 c. minced celery
Minced onion (optional)
1/2 tsp. ground ginger
3/4 c. water
1 tbsp. vinegar
1 tsp. brown sugar
1 clove garlic, minced (optional)

In bowl mix 1/4 cup of soup, beef, crumbs, egg, celery and 1/4 teaspoon ginger. Shape into 50 meatballs, arrange on jelly-roll pan and broil about 10 minutes in oven, turning once, drain.

In skillet, stir remaining soup, water, soy sauce, vinegar, sugar, garlic and 1/4 teaspoon ginger. Heat over low heat. Add meatballs. Cover; simmer 5 minutes.