Rice and Meatballs

by Sheryl Morris



  1. In a large saucepan, saute bell pepper and onion in butter.
  2. Add soups. Bring to a light boil.
  3. Meanwhile, in a small mixing bowl, combine ground beef with remaining ingredients.
  4. Form 1" balls of meat and drop in a single layer into boiling soups, but do not stir (even if a few meatballs end up not fully submerged).
  5. Cover with a lid, adjust heat to maintain a light boil, and cook for 25 minutes, stirring after 15.
  6. Serve over cooked rice. (I start my rice after all the meatballs have been added to the soups.)
  7. Serves 6