Preheat oven to 375 degrees F. Spray a 9 x 13″ baking dish with cooking spray and set aside.
In a large bowl, stir together ground meat, soy sauce, worcestershire sauce, chili powder, onion powder, and garlic powder.
In another bowl (I apologize to whoever is washing the dishes), whisk together cream of mushroom soup and chicken broth. Add rice, and stir. Pour the rice mixture into the prepared baking dish.
Using a medium disher or a tablespoon, evenly measure meatballs and drop into the rice mixture. Arrange in straight lines to be sure they all fit.
Cover pan with foil, and bake for 40 minutes. Remove foil, and bake an additional 15-20 minutes until meatballs are cooked through and most of the liquid is absorbed. (Ground meat should be heated to an internal temperature of 165 degrees F.)