Campbell's tomato soup
vinegar
sugar
ground beef CHUCK
Italian breadcrumbs
green pepper
sweet onion
mustard
ketchup
water

Place desired amount of ground beef chuck into a clean bowl, add a medium green pepper & sweet onion that have been chopped into small pieces, then enough Italian breadcrumbs plus mustard & ketchup for the right consistency to make the meatballs hold together. A squirt or two of the condiments should be enough, THEN add the crumbs.

In a Dutch oven pan, add 2-3 cans (depending on how much you desire to eat!) of the Campbell's tomato soup plus 2/3 cans of water for each can of soup. Start heating the soup mixture while adding the sugar & vinegar to it. Start with 3 tablespoons of each and keep adding equal amounts of each until you get the desired flavor.

In the meantime, form the meatballs to desired size (I like mine medium-small) and cook until they are done. Add them to the soup mixture and let simmer on low for about a half hour, let it sit for another half hour, heat up and enjoy!

This was my grandmother's recipe, and it is very versatile in that you can adjust things to your personal taste. Do not add extra vinegar and sugar too quickly, keep tasting. When you get this recipe right, it is phenomenal and does not cost a lot to make.

Submitted by: Vicki Horvath