I use half the water and cook mine in a pressure cooker, placing the meatballs into the soup and water mixture. After it comes up to pressure, I cook for only 5 minutes and let the pressure drop by itself, otherwise, the meatballs fall apart. I also add ketchup to meat mixture about 2 tbsp. to a pound of hamburger. Adds a little zing and moisture. These are delicious and freeze well for a nice homemade dinner on a busy winter night.

This recipe is a winner. Easy to prepare. Five out of six family members gave this a thumbs up. I doubled this recipe and prepared it in an electric skillet. I was concerned it would have too much or a " tomato" taste, but it was just right. The kids rarely try new things, but they just loved this. Next time I will use ground chuck. The left overs were a little greasy.