Thursday, October 7, 2010

Cheese and Meatball Soup

Wow, it's been a while since I have put up a blog post!  Sorry 'bout that!  I guess SUMMER got in the way!  I'll make it up to you by letting you try this DELICIOUS and EASY slow cooker soup...just in time for fall!

Cheese and Meatball Soup

2 c. water
1 c. corn
1 c. potato, cubed
1 c. celery, chopped
1/2 c. carrot, chopped
1/2 c. onion, chopped
1 beef bullion cubes
1/2 t. tabasco sauce (optional)

1 lb. hamburger
1/4 c. seasoned bread crumbs
1 egg
1/2 t. salt
1/2 t. tabasco sauce (optional)

Add at the end:
1 16oz. jar of Cheese Whiz

Make meatballs and gently layer the RAW balls in the bottom of your slow cooker. (Use at least a 4 quart sized slow cooker.)  Carefully add the rest of the ingredients on top of the meatballs.  Cook on low for 8 hours or so.  RESIST THE URGE TO STIR!!!  If you stir the soup, you will break up the meatballs and have cheeseburger soup instead of meatball soup!  It will still taste good, but will lose some of it's presentation points. :)  Just before serving, add in the whole jar of Cheese Whiz.  Stir carefully to combine.  Serve with some garlic bread or rolls and a salad!  YUMMY!

*Note, I have used venison for this recipe and it works fine.  The meatballs will most likely break up a bit, but it definitely tastes fine.


  1. That sounds amazing! Can't wait to try it! I have a family of meatball-lovers - I'm sure this will be a hit!!!

  2. Lori, you will not regret making this! It's comfort food--to the MAX!