1 lb ground beef
1 egg
1/4 cup LC-Breading mix (can sub with ground flax seed meal)
1 tsp salt
1 tsp oregano
1 Tbsp parsley
1/2 tsp garlic powder
1/2 tsp pepper
For the stock
2 cups organic beef broth (or stock)
1/2 green bell pepper, chopped fine
1/2 red bell pepper, chopped fine
1 chopped celery stalk
1/2 cup chopped purple onion
5 large mushrooms, chopped
5 strips bacon (optional or for garnish)
1. Meatballs: mix ingredients together thoroughly.
2. Shape into medium sized meatballs.
3. Place uncooked meatballs and all other ingredients (stock recipe), except cheese sauce, in 4 quart crock pot.
4. Stir gently.
5. Cover and cook on low 6-8 hours.
Cheese Sauce:
4 Tbsp water
4 Tbsp heavy white cream
4 Tbsp butter
8 slices American cheese
6. Prepare cheese sauce by placing all ingredients in a microwave safe dish.
7. Microwave for 2-3 minutes, stirring every 30 seconds.
8. Add cheese sauce to the soup, stirring gently until blended.
Makes about 6 servings, or a little over 6 cups of soup.
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