Gently mix beef, egg, crumbs and nutmeg; shape into 24 (1 inch) balls. In large heavy saucepan brown meatballs, remove and drain off fat. Reduce heat, add soup, water, vinegar and sugar; stir until blended. Add meatballs, carrots and raisins. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally 25-30 minutes or until meat balls are done and carrots are tender. Add salt to taste. Serve immediately.