1 1/2 lbs. ground beef
1/3 c. instant rice
1 tsp. paprika
1 tsp. salt
1/4 c. diced onions
2 tbsp. shortening
1/2 c. water
1 beef bouillon cube
1 tsp. Worcestershire sauce
1 can cream of mushroom soup
1/2 c. sour cream

Combine ground beef, rice, paprika, salt and onion. Shape into 16 to 20 balls; brown in hot shortening. Arrange balls in 1 1/2 quart casserole or 8 inch round baking dish. Drain fat from skillet.

Combine water, bouillon cube, Worcestershire sauce and soup in skillet; stir until well blended. Add sour cream and pour mixture over meat balls. Cover and refrigerate until ready to bake. Bake, uncovered at 350 degrees for 45 minutes. Serve with hot crispy Chinese noodles. Yield: 6 servings.