Combine 1/3 C. of soup with beef, rice, egg, onion, salt, and pepper.
Mix thoroughly, shape firmly into 16 meatballs. (They will hold their shape better when cooking, if you prepare them ahead of time and put them in the refrigerator for a half hour or longer).
Brown meatballs in shortening, pour off fat. (If there is only a small amount of fat, it adds flavor to the gravy, so just leave it in the pan). Blend remaining soup, sour cream, and water - pour over meatballs and cook over low heat 20 minutes. They tend to stick, so you need to loosen them from the bottom of pan from time to time. Enjoy
