Porcupine Meatballs W/Cheese Soup
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 lb lean ground beef
- 1 egg
- 1⁄2 cup white rice
- 1⁄4 cup seasoned bread crumbs
- 2 (10 3/4 ounce) cans Campbell's cheddar cheese soup
- 2 empty campbell's cheddar cheese soup cans milk (10 3/4 oz.)
- garlic salt (to taste) (optional) or garlic powder (to taste) (optional)
- granulated onion (to taste) (optional) or onion powder (to taste) (optional)
- salt (to taste) (optional)
- pepper (to taste) (optional)
- cooked rice
directions
- In a large pot, on medium-high heat, combine and heat through the soup and milk. You may add salt and pepper to taste, if you like.
- Meanwhile, in a medium size bowl, combine ground beef, egg, rice, bread crumbs, garlic salt/garlic powder, granulated onion/onion powder, salt, and pepper (again, these seasonings are optional).
- Form ground beef mixture into small to moderate sized meatballs (depending on how many meatballs you want to make), dropping meatballs into the pot of soup as you go.
- Stir the meatballs and soup after all meatballs are added, keeping the heat on medium-high.
- When soup starts to slightly boil, turn the heat down to low-medium, and cover the pot.
- Stir every 15-20 minutes, so the meatballs don't burn.
- Cook until meatballs are no longer pink, and the rice is soft. (about 45 minutes to an hour, depending on size of meatballs).
- Serve over rice, with a side of fresh cooked vegetable of your choice.
- **Sometimes, I add another can of cheese soup, and add only 2 and a half cans of milk, to make it cheesier. Either way, it's still delicious!**.
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