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Cheesy Meatball Soup
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1 egg
1/4 cup dry bread crumbs
1/2 teaspoon salt
1 pound ground beef
2 cups water
1 cup diced celery
1 cup whole kernel corn, drained
1 cup cubed peeled potatoes
1/2 cup sliced carrot
1/2 cup chopped onion
2 beef bouillon cubes
1/2 teaspoon hot pepper sauce
1 jar (16 ounces) process cheese sauce
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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |