Serves: 4
Total Calories: 221
1. In a large saucepan, stir soup, cheese, mushrooms and water. Over medium heat, cook for 5 to 8 minutes or until cheese melts and sauce is bubbly, stirring occasionally.
2. Add meatballs to sauce. If making ahead, cover and refrigerate up to 24 hours.
Bell: Cook meatballs and sauce in a medium saucepan over medium heat for 15 to 20 minutes or until meatballs are hot, stirring occasionally.
Or, place meatballs and sauce in a deep 2-quart casserole. Bake in a preheated 350° oven for 30 minutes or until meatballs are hot.
Serve over hot cooked noodles or corn bread.
This "Souper" Meatballs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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