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Cheesy Meatball Soup

With meat, potatoes and other vegetables, this rich-tasting soup is a meal in itself. The cheese sauce makes it taste just like a cheeseburger. I serve this soup with a nice crusty loaf of French bread. —Ione Sander, Carlton, Minnesota
  • Total Time
    Prep: 15 min. Cook: 45 min.
  • Makes
    6 servings (2 quarts)

Ingredients

  • 1 large 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) cheese dip

Directions

  • In a large bowl, combine egg, bread crumbs and salt. Crumble beef over mixture and mix lightly but thoroughly. 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 until meat is no longer pink and potatoes are tender, about 25 minutes. Stir in the cheese dip; heat through.
Nutrition Facts
1-1/3 cups: 421 calories, 24g fat (15g saturated fat), 118mg cholesterol, 1959mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 26g protein.

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