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Full Online Book HomeLearning KitchenSoups - Cheese-meatball Soup
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Soups - Cheese-meatball Soup Post by :Flun11 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2459

Click below to download : Soups - Cheese-meatball Soup (Format : PDF)

Soups - Cheese-meatball Soup

1 lb. ground beef
1/2 cup bread crumbs
1 egg
16 oz. jar Cheez Whiz
4 cups water
1 cup sliced celery
1 small onion, chopped
2 beef bouillon cubes
1 (14 to 15 oz.) can corn, drained
1 cup diced potatoes

Mix first 3 ingredients well, forming into small balls; brown in frying pan. Drain well.

Put other ingredients but cheese into a large pot; add meatballs and simmer 1 hour.

Add cheese to the soup 10 minutes before serving and stir gently.

This delicious soup tastes even better the second day!

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Soups - Cheese Soup Soups - Cheese Soup

Soups - Cheese Soup
1 package Ramen type soup (any flavor) 1 (8 oz.) can of tomato sauce 8 oz. of water lots of garlic 1/4 cup of just about any left over veggie, fish, chicken, or meat you may have (mushrooms, zucchini, broccoli, corn,shrimp, crab, ham,etc.) and about 1/4-1/2 cup shredded colby cheese Cook the Ramen noodles and the season packet in the water and tomato sauce. Add veggies,meat, or fish, and cheese.Heat until cheese melts.

Soups - Cheddar Vegetable Chowder Soups - Cheddar Vegetable Chowder

Soups - Cheddar Vegetable Chowder
Vegetable oil 1/2 cup finely chopped onion 1/3 cup finely chopped carrot 1/3 cup finely chopped celery 1/2 cup (1/4 inch dice) red bell pepper 1 medium boiling potato, 1/4 inch dice 2 tsp. flour (all purpose) 1 1/2 cup chicken stock (unsalted) 1/2 cup dry white wine 3/4 tsp. Worcestershire sauce 1/2 tsp, cayenne pepper (optional) 1 1/2 cup broccoli florets (small ones) 1/4 to 1/4 lb. extra sharp cheddar cheese Heat oil in saucepan over moderate heat until almost smoking. Add onion, carrot, celery, bell pepper and potato. Cook until onion is soft, about 3 to 5