Meatball Soup

This is a great recipe to make a double batch of and stick one in the freezer for another night!

Meatballs, cooked & browned (about 1 pound)
1 cube beef bouillon
1 can cream of mushroom or chicken soup
4 carrots, chopped
onion, chopped
2 stalks of celery, chopped
1 can of corn, drained
1 1/2 c. water

Bring the water to a boil in a large pot. Dissolve bouillon cube in boiling water. Stir in cream soup, and add veggies. Add the meatballs, then bring to a boil. Let simmer for about 1/2 an hour.