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Cheesy Meatball Soup cont.
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In a large bowl, combine egg, bread crumbs and salt. Crumble beef over
mixture and mix well. Shape into 1-in. balls. In a large saucepan,
brown meatballs; drain. Add the water, celery, corn, potatoes,
carrot, onion, bouillon and hot pepper sauce; bring to a boil. Reduce
heat; cover and simmer for 25 minutes or until meat is no longer pink
and potatoes are tender. Stir in the cheese sauce; heat through.
Yield: 4-6 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |