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

6 serv.

egg↗1
breadcrumbs↗1⁄4 cup
salt↗1⁄3 teaspoon
ground beef↗1 lb
water↗2 cups
celery↗1 cup
diced
whole kernel corn↗1 cup
potato↗1 cup
peeled, cubed
carrot↗1⁄2 cup
sliced
onion↗1⁄2 cup
chopped fine
beef bouillon cubes↗2
hot sauce↗1⁄2 teaspoon
process cheese sauce1
(16 ounce) jar

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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