Cheese And Meatball Soup - cooking recipe

Ingredients

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

Preparation

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