Cheese And Meatball Soup

• 2 c. water or enough to cover
• 1 c. potato
• 1 c. carrot
• 2 beef bouillon cubes
• 1 c. corn
• 1 c. chopped celery
• 1 c. chopped onion
• 1/2 tsp. Tabasco sauce
• 1 lb. ground beef
• 1 egg
• salt and pepper to taste
• dash of Tabasco sauce
• 1/4 c. bread crumbs
• 1 c. Velveeta cheese

1. Place vegetables, water, bouillon cubes and Tabasco sauce in crock-pot.
2. Mix meat, egg, salt and pepper, dash of Tabasco sauce and bread crumbs in bowl.
3. Form into small meatballs and drop into soup mixture.
4. Cook 4 to 6 hours on low.
5. (If cooked on range top, cook until all ingredients are done.)
6. Add Velveeta cheese and mix until it melts.
7. Serve immediately.
8. Freezes well.

water, potato, carrot, corn, celery, onion, tabasco sauce, ground beef, egg, salt, tabasco sauce, bread crumbs, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232646 (may not work)