Ingredients
| 2 lbs. | ground round | | 1 | md. yellow onion, chopped | | 1 tbsp. | butter | | 1 cup | chopped celery | | 2 tbsp. | flour | | Salt and pepper, to taste | | 2 cups | beef broth | | 2 cups | cream-style corn | | 1/4 cup | chopped parsley | | 1-1/2 cup | evaporated milk | | 1/2 cup | water | | 1-1/2 cup | shredded sharp Cheddar cheese |
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Instructions
In a large bowl combine ground round and onion. Form into 1-inch balls. Melt butter in a large skillet. Saute meatballs, browning on all sides. Remove meatballs from skillet and drain. Reserve 1 tablespoon drippings. Add celery to skillet, cook and stir 5 minutes. With a whisk stir in flour, salt and pepper. Stir until smooth and thickened, about 5 more minutes. Add 1 cup beef broth, stir to mix. Pour contents of skillet into a large saucepan or soup kettle. Add reserved meatballs and all remaining ingredients except cheese. Simmer, covered, 45 minutes. Stir in cheese just before serving.
Author's Comments
This makes a great meal on a cold winter day.
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