Cheesy Meatball Soup Recipe

Cheesy Meatball Soup is a comforting and hearty dish that combines tender meatballs, vegetables, and a creamy cheese broth. The meatballs are made with a mixture of ground beef, breadcrumbs, and seasonings, and are cooked until golden brown and flavorful. The soup is then made by simmering the meatballs with onions, carrots, celery, and garlic in a rich and creamy cheese broth. This soup is perfect for a cozy dinner on a cold night and is sure to satisfy your cravings for comfort food.

4
29 Rating -
Rate
Non Vegdiet
1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook
Cheesy Meatball Soup
plan
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ingredients serve

Ingredients for Cheesy Meatball Soup Recipe

  • 0.17 pound Ground Beef
  • 0.08 cup Breadcrumbs
  • 0.17 Egg
  • 0.17 teaspoon Garlic Powder
  • 0.17 teaspoon Onion Powder
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 0.17 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 0.33 Carrots, Diced
  • 0.33 Celery Stalks, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.67 cup Chicken Broth
  • 0.33 cup Shredded Cheddar Cheese
  • as needed Fresh Parsley, For Garnish

Directions: 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.
Nutrition
value
248
calories per serving
13 g Fat19 g Protein13 g Carbs4 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    19g
  • Carbs
    13g
  • Fiber
    4g

MacroNutrients

  • Carbs
    13g
  • Protein
    19g
  • Fiber
    4g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    67mg
  • Iron
    4mg
  • Vitamin A
    545mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    46mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    17mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    50mg
  • Manganese
    < 1mg
  • Phosphorus
    208mg
  • Selenium
    15mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp