Porcupine Meatballs

1 1/2 lb lean ground beef
1/2 C raw rice
1/2 C onion, finely chopped
1/2 C green pepper, finely chopped
1 egg
1 tsp salt
1/4 tsp pepper
1-10 1/2 oz can tomato soup

In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt, and pepper.  Mix well to blend.  Shape meat mixture into 24 meatballs, about 1 ½-inches in diameter.  Place meatballs in slow cooking pot.  Pour soup over meatballs.  Cover and slow cook for seven to eight hours or high for four to five hours.  Makes four to six servings.