| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Soup | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Mild Italian sausage |
| 2 | c | Zucchini; cut into 1/4-inch pieces |
| 1 | cn | (16-oz) tomatoes; cut up |
| 1/4 | c | Chopped onion |
| 1 | c | Water |
| 1/2 | c | Corkscrew noodles |
| 3/4 | lb | Velveeta pasteurized process cheese spread; cubed |
INSTRUCTIONS
Remove casing from sausage; shape into 1/2-inch balls. Brown sausage; drain. Combine meatballs, vegetables, water and noodles in saucepan; bring to boil. Boil for 8 minutes or until noodles are tender, stirring occasionally. Add Velveeta cheese spread; stir until melted. Six 1-cup servings. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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