Cheesy Meatball Soup

1 egg
1/4 cup dry bread crumbs
1/2 teaspoon salt
1 pound ground beef
2 cups water
1 cup diced celery
1 cup whole kernel corn, drained
1 cup cubed peeled potatoes
1/2 cup sliced carrot
1/2 cup chopped onion
2 beef bouillon cubes
1/2 teaspoon hot pepper sauce
1 jar (16 ounces) process cheese sauce

In a large bowl, combine egg, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls.

In a large saucepan, brown meatballs; drain. Add the water, celery, corn, potatoes, carrot, onion, bouillon and hot pepper sauce; bring to a boil.

Reduce heat; cover and simmer for 25 minutes or until meat is no longer pink and potatoes are tender. Stir in the cheese sauce; heat through. Makes 4-6 servings.