Cheesy Meatball Soup

This soup may not sound that exciting but it is one of my favorites and everyone I make it for loves it.  As a crockpot soup it requires little effort and if you want to make it even easier just use frozen meatballs instead of making your own.  Serve it with a nice crusty bread for dipping. 

INGREDIENTS
2 cups water

2 cups chicken or beef stock

1 cup corn

1 cup potato, chopped

1 cup celery, chopped

½ cup carrot, peeled and sliced

½ cup onion- chopped

1 (8 ounce) jar Cheez Whiz (you can also use Velveeta)

1 lb ground beef

¼ cup bread crumbs

1 large egg

½ tsp salt

GARNISH
cracked black pepper
parsley
Tabasco sauce

INSTRUCTIONS

Mix first 7 ingredients together in crockpot. Combine ground beef, bread crumbs, egg and salt together in bowl and form small meatballs; place in crockpot. Cover and cook on low for about 8 hours, giving it a gently stir occasionally if you are able. About 15 minutes before serving add the Cheez Whiz (or Velveeta) and stir gently.  Check soup for salt and pepper.   Garnish soup with cracked black pepper, parsley, or Tabasco sauce if you like.  

Yield: 4 big bowls of soup or 6 smaller bowls.