Cheese and meatball soup
Cheese and meatball soup
Ingredients/Components
- egg - 1 item
- Velveeta cheese - 1 c
- chopped onion - 1 c
- chopped celery - 1 c
- ground beef - 1 lb
- bread crumbs - 1/4 c
- salt and pepper to taste - 1 item
- Tabasco sauce - 1/2 tsp
- dash of Tabasco sauce - 1 item
- carrot - 1 c
- potato - 1 c
- beef bouillon cubes - 2 item
- corn - 1 c
- water or enough to cover - 2 c
How to make cheese and meatball soup:
Place vegetables, water, bouillon cubes and Tabasco sauce in crock-pot. Mix meat, egg, salt and pepper, dash of Tabasco sauce and bread crumbs in bowl. Form into small meatballs and drop into soup mixture. Cook 4 to 6 hours on low. (If cooked on range top, cook until all ingredients are done.) Add Velveeta cheese and mix until it melts. Serve immediately. Freezes well.Recipe categories: Soups & stews, Main dish, Beef.
Rating:
Related ingredients:
sugar, half and half, pkg, milk, salt, flour, water, cans evaporated milk
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