Ingredients Jump to Instructions ↓

  1. 2 pounds ground chuck

  2. 2 tablespoons seasoned salt

  3. 1 egg

  4. 1/4 cup milk

  5. 1/2 cup rice

  6. 3/4 sleeve of saltine crackers crushed

  7. 2 10 1/2-ounce cans tomatoe soup

  8. 2 cans water

Instructions Jump to Ingredients ↑

  1. In a dutch oven combine soup and water until there are no lumps. Start heating on med-high heat. In bowl mix rest of ingredient well. When soup comes to a simmer make walnut size balls and carefully drop into soup. Let come back to a simmer and lower heat to let them just simmer. Stir several times to keep meatballs from sticking to bottom of pan. Check after 1 1/2 hours. Meatballs will be done when they have a nice gravy surrounding them. When you are stirring if they seem to be getting dry add 1 cup water. Yield: serves 8 Notes: These I usually serve with Mashed Potatoes and Cauliflower roasted in the oven.


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