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Reviewed: Jun. 30, 2008

Great recipe for a cold rainy day! I doubled the recipe (feeding 5 boys)and made a few changes. First, I used half the recommended corn and cheese sause. I omited the boullion and salt and added a roll of sage sausage to the ground beef. We like lots of meatballs. I doubled the hot sauce and it still wasn't at all spicy. I also used italian bread crumbs instead of plain (which is why I omited the salt). My boys chowed almost all of this soup and it made alot! I served it with a great french bread recipe I got on this site! This recipe's a keeper!!!

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Reviewer:

Kerry G

	Cooking Level: Expert Living In: Westerville, Ohio, USA
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Reviewed: Mar. 16, 2008

This was very good. A few things I may have done differently are this. 1) It was quite cheesy, I might cut down on it next time. 2) It says to make the meatballs, about an inch big. I would actually make them smaller 1/4 to 1/2 in at most. Very tasty still.

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Reviewer:

alfistheman

	Cooking Level: Beginning
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Reviewed: Nov. 14, 2007

I make this recipe in the slow cooker so everything is ready when I get home from work. I just add the Cheese Whiz and bake the bread and dinner is on the table. easy and delicious.

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Reviewer:

JILL-CH

	Cooking Level: Intermediate Living In: Spring, Texas, USA
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Cheesy Meatball Soup

Reviewer:

Kerry G

Reviewer:

alfistheman

Reviewer:

JILL-CH