2 lbs ground beef
Worcestershire sauce (optional)
the rest of the soup:
Potatoes (about 4 cups peeled and cut into large chunks)
Water or broth
Preheat oven to 400. Mix all meatball ingredients well. I start by breaking it up with a fork and then mash it all together with my hands. Form meatballs about 1½ inch. You should get about 25 meatballs. Place in a baking dish (it’s OK if they touch each other), cover and bake for 30 to 40 minutes. Place the whole onion and garlic bulb in a baking dish, cover and roast in oven while the meatballs cook.
Peel and cut up potatoes. Place in soup pan and cover with about 4 cups of water. Simmer until tender and whip with electric mixer until smooth. Peel and process onion and garlic in the food processor until smooth, add to potatoes. Use tongs to pick up meatballs and add to soup pot. Add about 6 cups of water or stock. Add salt if needed. Simmer for 30 minutes. Add milk and cheese. Do not allow to boil after the milk is added. It won’t ruin the soup, but it will look disgusting.