| 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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