Porcupine Meatballs W/Cheese Soup

• 1 lb lean ground beef
• 1 egg
• 12 cup white rice
• 14 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 (to taste) (optional) or garlic powder (to taste) (optional)
• granulated onion (to taste) (optional) or onion powder (to taste) (optional)
• salt (to taste) (optional)
• pepper (to taste) (optional)
• cooked rice

1. In a large pot, on medium-high heat, combine and heat through the soup and milk.
2. You may add salt and pepper to taste, if you like.
3. 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).
4. 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.
5. Stir the meatballs and soup after all meatballs are added, keeping the heat on medium-high.
6. When soup starts to slightly boil, turn the heat down to low-medium, and cover the pot.
7. Stir every 15-20 minutes, so the meatballs don't burn.
8. Cook until meatballs are no longer pink, and the rice is soft.
9. (about 45 minutes to an hour, depending on size of meatballs).
10. Serve over rice, with a side of fresh cooked vegetable of your choice.
11. **Sometimes, I add another can of cheese soup, and add only 2 and a half cans of milk, to make it cheesier.
12. Either way, it's still delicious!
13. **.

lean ground beef, egg, white rice, bread crumbs, campbells, cheddar cheese, garlic salt, onion, salt, pepper, rice

Taken from www.food.com/recipe/porcupine-meatballs-w-cheese-soup-396249 (may not work)