Hamburger Cassoulet

This recipe is from the 1967  Kansas City Kansan Silver spoon cookbook

Hamburger Cassoulet
Mrs. Ben Hellman

1 pound ground beef
2 teaspoons garlic juice
1 teaspoon parsley flakes
1/4 teaspoon marjoram
1/4 teaspoon basil
1/4 teaspoon onion salt
1/8 teaspoon pepper
1 egg
2 beef bouillon cube
1 can tomatoes ( No 303 can)
1 bay leaf
2 Tablespoon rice, uncooked
1 egg , slightly beaten

mix ground beef, garlic juice, parsley flakes, marjoram, basil onion salt, salt and pepper and egg. Shape into 32 balls dredge with flour. Combine bouillon cubes, 4 cups water, tomatoes and bay leaf. Add meat balls and rice. Cover and simmer 45 minutes. Just before serving, stir in slightly beaten egg.