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
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 F. oven until brown, about 20 minutes.
(May be frozen at this point.)
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 crock pot on HIGH setting for 1 hour (or 1-1/2 if frozen).