PREHEAT oven to 400°F. Mix 3/4 cup of the water and 1/4 cup of the soup in large bowl. Add meat, dry stuffing mix and eggs; mix lightly. Divide meat mixture in half. Cover and refrigerate half of the meat mixture up to 24 hours. Shape remaining meat mixture into 12 meatballs, each about 1-1/2 inches in diameter. Place, in single layer, in shallow foil-lined baking pan.

BAKE 20 min. Remove meatballs from oven; set aside. Mix remaining soup and sour cream in large saucepan. Add meatballs and remaining 1/2 cup water; cook on low heat 10 min. or until heated through, stirring occasionally.

SERVE over hot cooked egg noodles.