Cheesy Meatball Soup
20 frozen cocktail meatballs
2 cups water
1 cup diced celery
1 cup whole kernel corn, drained
1 cup cubed peeled potatoes
1/2 cup sliced carrot
1/2 cup chopped onion
2 beef bouillon cubes
1/2 teaspoon hot pepper sauce
1 jar (16 ounces) process cheese sauce
In a large saucepan, brown meatballs; drain.
Add the water, celery, corn, potatoes, carrot, onion, bouillon and hot pepper sauce; bring to a boil.
Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
Stir in the cheese sauce; heat through.