1 beaten egg
1 (10-3/4 oz.) can cond. tomato soup
1/4 c. long grain rice
2 tbsp. finely chopped onion
1 tbsp. snipped parsley
1/2 tsp. salt
1/8 tsp. pepper
1 lb. ground beef
1 tsp. Worcestershire sauce
2 tbsp. diced green pepper
Leftover cooked corn, lima beans, or green beans (optional)

Combine egg and 1/4 cup of the soup. Stir in the uncooked rice, green pepper, onion, parsley, salt and pepper; add meat. Mix well; shape into 20 small balls. Place in 10-inch skillet. Mix remaining soup, Worcestershire, and 1/2 cup water; add to skillet. Bring to boiling; reduce heat. Cover; simmer 30 minutes. Add 3/4 cup of rinsed vegetables. Continue cooking for 10 minutes; stir often. Serves 4 to 6.