Cheese and Meatball Soup
Warm, hearty, and irresistibly cheesy, this Cheese and Meatball Soup is the ultimate comfort food for cozy nights and family gatherings. Featuring tender homemade meatballs crafted from ground beef, Parmesan cheese, and garlic, this soup is simmered to perfection in a rich broth infused with aromatic vegetables, Italian seasoning, and a touch of creaminess. The addition of melted cheddar cheese delivers a velvety texture and bold flavor, making every spoonful indulgent and satisfying. Ready in under an hour, this crowd-pleasing recipe is perfect for weeknight dinners or entertaining guests. Serve it hot with a sprinkle of fresh parsley and a side of crusty bread to soak up every last drop of this delectable soup.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 6 cups Chicken broth
- 1 Bay leaf
- 1 tsp Dried Italian seasoning
- 1 cup Heavy cream
- 2 cups Shredded cheddar cheese
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, minced garlic, egg, salt, and black pepper. Mix well to combine.
Form the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in batches and cook until browned on all sides, about 2-3 minutes per side. Remove the browned meatballs from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
Pour in the chicken broth, and add the bay leaf and dried Italian seasoning. Stir to combine and bring the mixture to a boil.
Reduce the heat to low and return the meatballs to the pot. Cover and let the soup simmer for 15 minutes to cook the meatballs through and allow the flavors to meld.
Remove the bay leaf from the soup. Stir in the heavy cream and shredded cheddar cheese. Continue to stir until the cheese has melted and the soup is creamy.
Taste and adjust seasoning with additional salt and black pepper if needed.
Ladle the soup into bowls, garnish with chopped fresh parsley (if desired), and serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 382 mg | 29% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
