2 lbs. ground beef
1/2 c. bread crumbs
2 eggs
1 tsp. salt
1 tsp. plus 2 tbsp. Tabasco sauce, divided
1 gallon water
4 c. carrots, diced medium
2 c. onions, diced medium
4 c. celery, diced medium
4 c. Idaho potatoes, peeled and diced into medium chunks
4 c. corn (frozen)
2 oz. beef bouillon
1 lb. Velveeta
1 c. whole milk

Combine ground beef, bread crumbs, eggs, salt, and 1 teaspoon of the Tabasco sauce. Mold into small meatballs. Brown lightly in a skillet or in the oven. Set aside.

Place water in a large kettle. Bring to rolling boil. Add carrots, onions, celery, and potatoes. Return to a simmer and cook until just tender. Slowly add the corn, beef bouillon, and remaining 2 tablespoons Tabasco sauce. Stir to blend ingredients and prevent scorching. Return to a gentle simmer. Heat Velveeta with milk, stirring constantly until well mixed. Carefully combine meatballs, vegetable mixture, and cheese sauce. Makes 2 gallons.