1 lb. lean ground beef
1 egg
1/2 c. raw uncooked rice
1/3 c. celery, chopped fine
1/3 c. onion, chopped fine
1/4 c. green pepper, chopped fine

Mix gently. Make balls about 2-inches. Brown in a little oil (not necessary to cook thoroughly - will finish cooking in soup). Cover balls in skillet with can of cream of tomato soup or remove balls to casserole and cover with soup.

If top of stove, simmer low (covered) 40 minutes. If casserole in oven, 350 degrees (uncovered) for 45 minutes. Great with mashed potatoes and green salad.