(The rice pokes out like a porcupine's quills.)
1 beaten egg
1 10 3/4-ounce condensed tomato soup
1/4 cup long grain rice
1/4 tsp onion powder
1/4 tsp pepper
1 pound lean ground beef
1 tsp Worcestershire sauce
1/2 tsp dried oregano, crushed
Combine egg, 1/4 cup of the soup, uncooked rice, onion powder, and pepper. Add beef; mix well.
Shape into 20 meatballs. Place in a large skillet. Mix the remaining soup with Worcestershire sauce, oregano, and 1/2 cup water; pour over meatballs. Bring to boiling; reduce heat. Cover; simmer, stirring often, about 20 minutes or till no pink remains in meat and rice is tender. Skim fat if necessary. Serves 4 or 5.
-Dana Rae B
