Combine egg, 1/4 cup of the soup, uncooked rice, onion powder and pepper.
Add beef; mix well. Shape into 20 meatballs. Place in a large skillet. Mix the remaining soup with Worcestershire sauce, oregano, and 1/2 cup water; pour over meatballs. Bring to boiling; reduce heat. Cover; simmer stirring often, about 20 minutes or till not pink remains in meat and rice is tender. Skim fat. Top with Parmesan cheese, if desired.
Serves 4 or 5.
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 4.5 Servings|
|Calories from Fat: 109 (35%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 106.9mg||33 %|
|Sodium 453.3mg||16 %|
|Potassium 555.1mg||15 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 24g|
|Protein 24.3g||35 %|
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Calories per serving: 312
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