Spanish Golf Balls

This is a recipe from my mom, from my childhood.
I think the PA Dutch family calls them "porcupine meatballs."

Spanish Golf Balls

1 1/2 lbs ground beef (I usually use only 1, and it turns out fine)
1/2 cup long-grained rice (Cook it first! This results in 1 cup cooked)
1/2 cup chopped onion
1/2 cup chopped green pepper (I leave this out for my nightshade-wary husband.)
1/2 tsp. salt
1 can tomato soup (I used the ready-to-eat kind, not condensed. So adjust if you use condensed.)

Combine first 5 ingredients
Shape into 24 balls (or 12 large ones), and place in 2 qt casserole dish
Pour soup over meatballs, and bake at 350 for 1 1/2 hours.