Cheese soup with meatballs
WHAT YOU WILL NEED
From ingredients
11 products
Vegetables
Cheese & Herbs
SIMPLE PROCESS
Step by step recipe
The key to this soup is the order of adding ingredients. Mix the ground beef with egg and sautéed onion for juicy meatballs. Add zucchini near the end to keep it from getting mushy. Stir in processed cheese at the final stage, letting it dissolve completely for a smooth, creamy broth. Don't overcook the vegetables to preserve their bite.
Prep the Vegetables and Meat
Finely chop the onion (50 g / 1.8 oz). Grate the carrot (30 g / 1 oz). Dice the zucchini (300 g / 10.5 oz) into small chunks. Chop the fresh herbs (dill and parsley, 10 g each).
Sauté Onion and Carrot
Heat 2 tbsp vegetable oil in a skillet. Sauté the onion until golden. Reserve half for the meatballs, leave the rest in the pan. Add the carrot and cook for 3–4 more minutes.
Form the Meatballs
In a bowl, mix ground beef (400 g / 14 oz), egg (55 g / 1 large), the reserved sautéed onion, salt (1 g / ¼ tsp), and pepper. Combine well and shape into small balls (about 20 g each).
Make the Broth
Bring water (2500 g / 10.5 cups) to a boil in a large pot. Add the sautéed onion and carrot along with the remaining salt (1 g / ¼ tsp). Return to a boil, then gently drop in the meatballs. Cook for 5–7 minutes.
Add Zucchini and Spices
After 5–7 minutes, add the diced zucchini and spices (2 g / ½ tsp). Simmer for another 5 minutes until the zucchini is tender.
Melt the Cheese and Finish
Reduce the heat to low. Add the processed cheese (300 g / 10.5 oz), cut into cubes, and stir until completely melted (about 3 minutes). Stir in the fresh herbs, remove from heat, and let stand for 5 minutes before serving.
CHEF'S TIP
Choose Quality Ground Beef
Use lean ground beef for lighter meatballs – it's healthier and still flavorful. Don't use extra-lean, as it may dry out; a 85/15 mix works well.
Sauté Onion and Carrot Properly
Cook them until golden but not burned – this builds a rich base for the broth. Reserve some onion for the meatball mixture to keep them moist.
Add Cheese at the End
Stir in the processed cheese after the zucchini is cooked, over low heat, until fully melted and smooth. This prevents curdling.
Use Fresh Herbs
Fresh dill and parsley added just before serving preserve their bright flavor and color. Don't add them too early or they'll lose their punch.
SUBSTITUTIONS
Add your taste
- Swap Beef for Ground Chicken or Turkey For a lighter version, use ground chicken or turkey – the soup will be less fatty but still delicious.
- Replace Zucchini with Yellow Squash or Pumpkin Yellow squash is a great substitute; pumpkin adds a sweet note and vibrant color.
- Use Cream Cheese Instead of Processed Cheese If you can't find processed cheese, use 200 ml heavy cream and 50 g grated Parmesan for a creamy alternative.
- Add Potatoes for Extra Heartiness Add 2–3 diced potatoes along with the zucchini (or instead of it) for a more substantial soup.
HOW TO STORE
How to Store Creamy Meatball Soup
Cool the soup to room temperature, then transfer to a covered pot or container. Refrigerate for up to 3 days. When reheating, add a splash of water or milk if it has thickened. You can freeze the soup without the cheese – freeze the broth with meatballs and vegetables, then add cheese when reheating. Thaw in the fridge overnight.
GOOD TO KNOW