Cheesy Meatball Soup

With meat, potatoes and other vegetables, this rich-tasting soup is really a meal in one. The cheese dip makes it taste like a cheeseburger! I serve this soup with a nice crusty loaf of French bread.

—Ione Sander, Carlton, MN

Prep: 15 min. • Cook: 45 min. • Makes: 6 servings

• 1 large egg
• ¼ cup dry bread crumbs
• ½ tsp. salt
• 1 lb. ground beef
• 2 cups water
• 1 cup diced celery
• 1 cup whole kernel corn, drained
• 1 cup cubed peeled potatoes
• ½ cup sliced carrot
• ½ cup chopped onion
• 2 beef bouillon cubes
• ½ tsp. hot pepper sauce
• 1 jar (16 oz.) cheese dip

1. 1. In a large bowl, combine the egg, bread crumbs and salt. Crumble beef over egg mixture and mix well. Shape into 1-in. balls.
2. 2. In a large saucepan, brown the meatballs; drain. Add the water, celery, corn, potatoes, carrot, onion, bouillon and hot pepper sauce; bring to a boil. Reduce the heat; cover and simmer until meat is no longer pink and the potatoes are tender, about 25 minutes. Stir in the cheese dip; heat through.

1 ⅓ cups: 421 cal., 24g fat (15g sat. fat), 118mg chol., 1959mg sod., 23g carb. (6g sugars, 2g fiber), 26g pro.