CHEESE AND MEATBALL SOUP

This soup is pure comfort in a bowl! I love making it during the winter — it’s rich, hearty, and so satisfying. The recipe comes from my big sister, Joyce, who is not only an excellent cook and baker but also a huge Kansas University football fan. She and her friends have been tailgating for decades, and once each football season, they host a special “Soup Tailgate.”

Joyce always brings her famous Cheese and Meatball Soup — and it’s the first thing to disappear every single time! Thankfully, she shared the recipe with all of her sisters (including me), and it has become a family favorite.

I like to serve mine with a warm, crusty baguette for dipping — the perfect pairing! Give it a try sometime; I don’t think you’ll be disappointed.

This is a really weird soup but absolutely delicious.  I serve it with a crusty homemade baguette.

SOUP INGREDIENTS

3 Cups Water

1 Cup Canned Corn with Water

1 Cup Potatoes, chopped up into bite sized pieces

1 Cup Celery, sliced thinly

1 Cup Carrots, sliced thinly

½ Cup Onion, chopped

1 Beef Bouillon Cube Per Cup of Water

16 Oz. Jar of Cheese Whiz

MEATBALLS INGREDIENTS:

1 Egg

2 teaspoons Salt

½ teaspoon Tabasco Sauce

1 Pound Hamberger

MEATBALLS DIRECTIONS

MAKE THESE FIRST!!! 

1. Mix together all ingredients and form into very small meatballs. 

2. Bake in an oven set at 350 degrees for about 15 minutes. Reserve meatballs and put into the soup at the end. 

SOUP DIRECTIONS:

1. Simmer the veggies in the water and bouillon until they are tender.

2. When the veggies are tender, add Cheese Wiz and meatballs.  Stir until the Cheese Whiz is incorporated.  

3. Serve with a crust baguette bread for dipping.