Best Recipes - Meatball Vegetable Soup with Processed Cheese
Best Recipes - Meatball Vegetable Soup with Processed Cheese
This comforting meatball soup combines tender vegetables with soft, homemade meatballs and a creamy finish from processed cheese. It’s a practical one-pot meal: while the vegetables simmer, you mix and shape the meatballs, then let everything come together into a rich, family-style soup that’s ready in under an hour.
Ingredients
- Potatoes
- Carrots
- Onion (use about half for the soup)
- Celeriac (celery root)
- Processed cheese
- Dill
- Bouillon cubes or Vegetta
For the meatballs:
- Garlic
- Ground meat
- White bread (a slice)
- Milk (for soaking the bread)
- Egg
- Black pepper
- Salt
Preparation Time
Total: 45 minutes
Step-by-Step Instructions
- Peel the potatoes, carrots, and celeriac. Dice the vegetables into small, even cubes so they cook at the same pace.
- Peel the onion and finely chop about half. Put the vegetables and onion into a pot, cover with water, and bring to a boil.
- Simmer the vegetables for about 30 minutes, until they’re soft and the broth tastes vegetable-forward.
- While the soup simmers, soak the slice of white bread in milk until fully softened.
- In a bowl, combine the ground meat with pressed garlic, salt, pepper, and the egg. Add the milk-soaked bread and mix until the mixture is uniform.
- With damp hands, roll small meatballs. Drop them into the gently boiling soup one by one.
- Once the meatballs float to the surface, add the processed cheese. Stir slowly until it melts and turns the broth creamy.
- Season to taste with a bouillon cube or Vegetta, and adjust with additional salt and pepper if needed. Stir in chopped dill.
- Cook for another 10–15 minutes, until the meatballs are fully cooked and the flavors have blended.
Tips
- Keep the meatballs small so they cook through quickly and stay tender.
- For a softer texture, don’t squeeze the soaked bread completely dry—leave it slightly moist.
- Add the cheese only after the meatballs have risen, and stir over low heat to prevent sticking.
Serving Suggestions
- Serve hot with extra fresh dill on top.
- Pair with white bread or simple croutons for a classic finish.