2 lbs. ground chuck
2 c. soft bread crumbs
2 (3 oz.) pkgs. cream cheese
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 c. dry onion soup mix
2 1/2 c. milk
2 tbsp. flour
2 cans consomme soup

Thoroughly combine meat, bread crumbs, cream cheese, soup mix, salt, nutmeg and 1/2 cup of the milk. Shape into about 40 small balls. Brown lightly in large skillet to keep balls round. Cover and cook 20-25 minutes or until done. Remove meat - drain off fat. Add remaining milk, 2 cans of consomme soup and flour to thicken. Pour over meatballs and heat.