Cheese and Meatball Soup

I first had this soup at a playgroup lunch and I just had to get the recipe it was so scrumptious! It's perfect for these still-chilly Spring days. Full of good veggies and Italian meatballs (either frozen or homemade) this soup is bursting with flavor. Scot and the boys really enjoyed it, so it will be a definite redo! This was originally served with cheese biscuits -- I did cheese cornbread, both were fantastic pairs. Serves 10

Cheese and Meatball Soup

• 2 c potatoes, cubed
• 2 c carrots - chopped (I used a bag of baby carrots and sliced them in half if they were thick)
• 2 c corn (Next time i may do 2 cans cream corn to 'up' the cream factor)
• 1 c celery, chopped
• 1 c onion, chopped
• 6 c water
• 3 beef bullion cubes
• 2 lbs meatballs
• 2 T butter
• 3 T flour
• 1 cup milk
• 8 oz block of cheddar cheese shredded or just cut into strips

--Cook vegetables in the water with bullion cubes over medium (slight boil) until potatoes and carrots are soft. 15-20 minutes.
-- Add cooked meatballs (defrost if frozen) to soup and stir gently.
-- Meanwhile, in smaller saucepan melt butter and whisk in flour. Slowly add milk making sure there are no lumps and whisk until thick. 2-3 minutes. Take off heat and add in cheese. Stir til melted.
-- Add the cheese sauce to the soup and stir until evenly distributed.
-- Add Tabasco to taste if you wanted a little kick

Crockpot: Cook vegetables in water/bullion for 5-6 hours (on low). Add meatballs and cheese sauce 30 minutes prior to serving.