Prep Time: 30 mins
Cook Time: 2 hrs
Servings: 4-6
Ingredients
4 eggs, slightly beaten
1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
2 cups grated cheddar cheese
3⁄4 cup chopped walnuts
1 cup dry Italian style breadcrumbs
2 (1 1/4 ounce) envelopes vegetarian broth (I use G.Washington brown broth)
Directions
- Mix first five ingredients together in order.
- Refrigerate for 30 minutes.
- Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam.
- Bake in 400 degree oven until brown, about 20 minutes.
- (May be frozen now.) Place meatballs in
casserole and cover with 2-3 cups boiling water and 2-3 cubes or
envelopes vegetarian brown broth.
- Meatballs should be within 1/2 inch of being covered with liquid.
- Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen).
- Or meatballs may be prepared in a crockpot on high setting for 1 hour (or 1-1/2 if frozen).