The Daily Potluck

This recipe was passed down from my maternal great-grandmother Corrine Boff to my grandmother, Patricia Silliman. My mother has fond memories of these growing up!

Porcupine Meatballs
Serves 4

1 can tomato soup
1 lb. hamburger
1/4 cup uncooked rice
1 egg, slightly beaten
1/4 cup minced onion
1 teaspoon salt
1/8 teaspoon garlic powder
1 c. water.

Mix 1/4 cup of tomato soup with hamburger, rice, egg, onion, salt and garlic powder. Shape into 1 1/2 inch balls (about 21). Brown meatballs in skillet. Blend rest of soup and water. Pour over meatballs. Cover, simmer 40 minutes or until rice is tender. Stir often.

Serve over potatoes or alone.