Cheese soup with meatballs
WHAT YOU WILL NEED
From ingredients
5 products
For Meatballs
Cheese Base
Base
Spices
SIMPLE PROCESS
Step by step recipe
The key to this soup is dissolving the processed cheese fully in boiling water, whisking constantly to avoid lumps, then adding the meatballs made with minced chicken, onion, and spices. Don't overcook the meatballs – they should stay juicy. Follow our steps for a flawless result.
Prepare the Mince
Finely chop the onion or grind it with the chicken mince. Mix the mince with onion, add spices (salt, pepper, and your favorite seasonings). Knead well and beat the mixture against the bowl to make it firm.
Shape the Meatballs
Roll the mince into small balls about the size of a walnut (makes about 20-25). Place them on a lightly floured board to prevent sticking.
Make the Cheese Base
Bring 1 liter (about 4 cups) of water to a boil in a pot. Reduce to medium heat, add the processed cheese (200 g) and whisk vigorously until fully dissolved – about 3-5 minutes.
Cook the Meatballs
Gently drop the meatballs into the simmering cheese broth. Wait for them to float to the surface (about 2-3 minutes), then cook for another 5-7 minutes until done.
Final Touch
Taste and adjust salt if needed. Let the soup rest covered for 5 minutes to meld flavors.
Serve
Ladle into bowls, garnish with fresh herbs (dill, parsley). Serve with croutons or crackers. Enjoy!
CHEF'S TIP
Choose Quality Processed Cheese
Use soup-specific processed cheese (e.g., Karat, Hochland, or similar) – it melts smoothly and gives the right creamy texture. Regular cheese slices may not dissolve fully.
Secret to Juicy Meatballs
Use chilled minced chicken, add finely chopped onion (or grind together with the meat) and spices. Knead well and beat the mixture against the bowl for firmness – this prevents them from falling apart.
Dissolve Cheese Properly
Add processed cheese only to rapidly boiling water and whisk vigorously until fully dissolved – about 3-5 minutes. This ensures a smooth, lump-free base.
Don't Overcook Meatballs
Cook meatballs for 5-7 minutes after they float to the surface. Overcooking makes them rubbery. Check by cutting one open – it should be white and springy inside.
SUBSTITUTIONS
Add your taste
- Beef or Pork Meatballs Replace chicken mince with beef or a mix – the flavor becomes richer, and calories increase slightly. Cooking time stays the same.
- Add Vegetables Add diced potatoes (100-150 g) and carrots 15 minutes before the end – makes the soup heartier.
- With Herbs and Garlic Mix chopped fresh dill and a garlic clove into the mince for extra aroma. Also garnish with herbs when serving.
- Vegetarian Version (No Meatballs) Skip the meat, add sautéed mushrooms and more veggies – you'll get a creamy mushroom cheese soup.
HOW TO STORE
How to Store Cheese Soup with Meatballs
Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a little water if it thickens. Freezing is not recommended, as the cheese may separate upon thawing.
GOOD TO KNOW