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Playing B-O-T-J Tomato Soup with Grilled Cheese Balls


For the Grilled Cheese Balls
  • 8 slices hearty white bread, diced
  • 1 pound mixed cheeses, such as American, cheddar, mozzarella, etc., diced
  • 1/2 stick butter, melted
  • 1 egg
  • 1 cup heavy cream
  • A hearty pinch salt
  • Chopped chives and chopped bacon, for garnish
For the tomato soup
  • 1/4 jar tomato sauce (about 6 ounces)
  • 1 ounce heavy cream


Serves: 2


Preheat oven to 370°F.
For the Cheese Balls, mix all ingredients in a bowl. Scoop and roll into 2-ounce balls and bake until firm, about 13 minutes.

Turn on broiler. Broil the tops of the cheese balls until golden brown. Remove from oven and top with chives and bacon.
For the soup, pour tomato sauce in a saucepot and heat through. Remove from heat and stir in cream. Serve soup as a dipper for Grilled Cheese Balls.


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