1 lb. hamburg
1 onion, chopped
1 egg
1/4 c. bread crumbs
Salt and pepper
1 can cream of mushroom soup
1/2 soup can milk

Mix first 5 ingredients together; form small balls and cook slowly, browning all sides in skillet. Mix soup and milk; pour into pan with meat balls and drippings. Stir well, mixing drippings in. Cook until heated through. Serve over rice or noodles.