Ingredients
1 cup rice
12 cup chopped onion (optional)
1 egg
2 (8 ounce) cans condensed tomato soup
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Seal out syn-propanethial-S-oxide — tear-free onion prep
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Seal out syn-propanethial-S-oxide — tear-free onion prep
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat oven to 350 degrees. combine meat, rice, onion, egg and one can of soup. roll into meatballs that are approximately 2 to 3 inches in diameter and put in a 9x13 inch glass baking dish. combine second can of tomato soup with water (only about half as much as you would to make it into tomato soup) and pour half over the meatballs in baking dish. bake 45 minutes. make sure you're keeping an eye on them. cut one meatball in half to determine if it is cooked all the way through. heat remaining tomato soup and water mixture and pour over meatballs when serving.