Cheesy Meatball Soup Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the pot and set aside.
• STEP 4.In the same pot, add onions, carrots, celery, and garlic. Cook until the vegetables are softened.
• STEP 5.Add chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
• STEP 6.Add the meatballs back to the pot and simmer for an additional 10 minutes.
• STEP 7.Stir in shredded cheddar cheese until melted and creamy.
• STEP 8.Serve the soup hot, garnished with additional shredded cheddar cheese and fresh parsley, if desired.

Cooking Tips

• For extra flavor, you can add herbs like thyme or rosemary to the meatball mixture.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water to the broth.
• This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• To reheat, simply heat the soup on the stovetop over medium heat until warmed through.
• Serve the soup with crusty bread or a side salad for a complete meal.