Porcupine Meatballs W/Cheese Soup

Ingredients

• 1 lb lean ground beef
• 1 egg
• 1/2 cup white rice
• 1/4 cup seasoned bread crumbs

• 2 (10 3/4 ounce) cans Campbell's cheddar cheese soup
• 2 empty campbell's cheddar cheese soup cans milk (10 3/4 oz.)
• garlic salt (optional) or garlic powder (to taste) (optional)
• granulated onion (optional) or onion powder (to taste) (optional)
• salt (to taste) (optional)
• pepper (to taste) (optional)
• cooked rice

Directions

1. 1

   In a large pot, on medium-high heat, combine and heat through the soup and milk. You may add salt and pepper to taste, if you like.

2. 2

   Meanwhile, in a medium size bowl, combine ground beef, egg, rice, bread crumbs, garlic salt/garlic powder, granulated onion/onion powder, salt, and pepper (again, these seasonings are optional).

3. 3

   Form ground beef mixture into small to moderate sized meatballs (depending on how many meatballs you want to make), dropping meatballs into the pot of soup as you go.

4. 4

   Stir the meatballs and soup after all meatballs are added, keeping the heat on medium-high.

5. 5

   When soup starts to slightly boil, turn the heat down to low-medium, and cover the pot.

6. 6

   Stir every 15-20 minutes, so the meatballs don't burn.

7. 7

   Cook until meatballs are no longer pink, and the rice is soft. (about 45 minutes to an hour, depending on size of meatballs).

8. 8

   Serve over rice, with a side of fresh cooked vegetable of your choice.

9. 9

   **Sometimes, I add another can of cheese soup, and add only 2 and a half cans of milk, to make it cheesier. Either way, it's still delicious!**.