Cheese and meatball soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | cup | Corn; whole kernel |
| 1 | cup | Potato; chopped |
| 1 | cup | Celery; chopped |
| ½ | cup | Carrot; sliced |
| ½ | cup | Onion; chopped |
| 2 | Cubes beef bouillon | |
| ½ | teaspoon | Tabsco pepper sauce |
| 1 | Jar 16oz Cheez Whiz | |
| 1 | pounds | Ground beef |
| ¼ | cup | Bread crumbs |
| 1 | large | Egg |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Tabasco sauce |
Directions
MEATBALLS
Meatballs: mix ingredients together thoroughly. Shape into medium size meatballs.
Place uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow cooker. Stir gently. Cover and cook on setting # 2 (low) for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended.
Recipe By : Tabasco
Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 19:25:10 -0500 From: kmeade@... (The Meades)
NOTES : Serve with a crusty bread. My family loves this soup. It's a winter favorite.