1 (10-3/4 oz.) can tomato puree or soup

1/2 c. long grain rice

1 tsp. minced onion

1/4 tsp. black pepper

1 lb. lean ground beef

1 tsp. Worcestershire sauce

Mix all ingredients Shape into egg size and shaped balls. Place in large skillet; add 1/2 cup water to remaining soup. Pour over meat balls. Bring to boil; reduce heat, cover and simmer. Stir often. Cook about 20 minutes or until no pink remains in meat and rice is tender. Rice will poke out of meat balls.