Porcupine Meatballs W/Cheese Soup

1. 1

   In a large pot, on medium-high heat, combine and heat through the soup and milk.

2. 2

   You may add salt and pepper to taste, if you like.

3. 3

   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).

4. 4

   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.

5. 5

   Stir the meatballs and soup after all meatballs are added, keeping the heat on medium-high.

6. 6

   When soup starts to slightly boil, turn the heat down to low-medium, and cover the pot.

7. 7

   Stir every 15-20 minutes, so the meatballs don't burn.

8. 8

   Cook until meatballs are no longer pink, and the rice is soft.

9. 9

   (about 45 minutes to an hour, depending on size of meatballs).

10. 10

    Serve over rice, with a side of fresh cooked vegetable of your choice.

11. 11

    **Sometimes, I add another can of cheese soup, and add only 2 and a half cans of milk, to make it cheesier.

12. 12

    Either way, it's still delicious!

13. 13

    **.

* Per serving · 4 servings · Values may vary.

No additional tips available.