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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A nice belly warming soup, and the kids love this. Where the recipe calls for process cheese sauce, I use Cheese Whiz, I have made it with tostitos nacho dip cheese sauce and that was delicious also. Ingredients:
1 egg |
1/4 cup breadcrumbs |
1/3 teaspoon salt |
1 lb ground beef |
2 cups water |
1 cup celery, diced |
1 cup whole kernel corn |
1 cup potato, peeled, cubed |
1/2 cup carrot, sliced |
1/2 cup onion, chopped fine |
2 beef bouillon cubes |
1/2 teaspoon hot sauce |
1 (16 ounce) jar process cheese sauce |
Directions:
1. In a bowl, combine egg, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1 inch balls. In a large saucepan, brown meatballs; drain. Add the water, celery, corn, potatoes, carrot, onion, bouillon cubes and hot pepper sauce; bring to a boil.
2. Reduce heat; cover and simmer 25 minutes or until meat is no longer pink and potatoes are tender. Stir in the cheese sauce; heat through.
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