Cheese soup with meatballs. Recipe with melted cheese, mushrooms, vermicelli, cabbage, rice

Cheese soup with meatballs will not leave anyone indifferent: exuding a bright aroma of processed cheese, combined with meat or fish balls, decorated with a pinch of paprika or parsley leaves. The dish is ideal for both a winter lunch accompanied by toasted croutons and a summer meal. It perfectly lifts your spirits thanks to its golden color and gives you a feeling of warmth and sun.

You don't need any special culinary skills to make cheese and meatball soup. Don't be put off by the word "meatballs." These are ordinary balls of minced meat (or fish). By the way, you can involve little fidgets in such a creative process as sculpting balls - and they will also take part in the cooking process, being busy with responsible work.

There are a lot of options for how to prepare cheese soup. The choice of cheese does not particularly affect the cooking process, but try to experiment with taste: hard varieties, soft, processed cheeses.

Another aspect of cheese and meatball soup is that it is quite high in calories. Therefore, ladies who are watching their weight should be careful with the portion. Although it’s difficult – it’s impossible to tear yourself away from such deliciousness!

There are only three main types of broth: fish, meat and vegetable. It is recommended to use meat and fish more often - it depends on the type of meatballs. Vegetable broth when preparing such a soup does not provide sufficient satiety and a corresponding smell.

How to make cheese soup with meatballs - 16 varieties

1. Cheese soup with meatballs - a classic of all classics
2. Creamy cheese soup with meatballs - perfect creamy texture
3. Cheese soup with “Hedgehogs” - memories from childhood
4. Cheese soup with fish balls - perfect for Fish Thursdays
5. Cheese Soup with Meatballs and Croutons - Amazing crunch and smooth soup
6. Creamy Cheese Soup with Meatballs – Creamy soup just got creamier
7. Cheese soup with meatballs in the oven - a clever combination of baking and boiling
8. Cheese soup with fried meatballs - for a nutritious working day
9. Cheese soup with meatballs and noodles in a slow cooker - a dish in a couple of seconds
10. Cheese soup with meatballs (with processed cheese) - Russian version of the French recipe
11. Italian cheese soup with meatballs – straight from Italy
12. Cheese soup with meatballs and corn - a juicy sparkle in a plate of sunshine
13. Cheese soup with meatballs and mushrooms - two in one
14. Cheese soup with meatballs and thyme - a unique combination of fragrant herbs with soft cheese
15. Cheese soup with meatballs and rice - the whole menu in one soup
16. Cheese soup with beef meatballs

Helpful information

Creamy cheese soup is prepared not only with meatballs. The basic recipe is simply cheese soup with melted cheese. Based on it, you can fantasize - cook a delicate, light cheese soup with chicken and melted cheese, or prepare a rich, thick cheese soup with mushrooms. Cheese soup with shrimp is very spicy. I recommend using the slow cooker cheese soup recipe.

Which cheese soup do you prefer? Write about your impressions of the proposed recipes and share yours.

Cheese soup with meatballs - a classic of all classics

The classic cooking option is a delicious exemplary cheese soup, from which you can build on and experiment with ingredients and cooking methods.

Ingredients:

• Minced meat – 500 g.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Hard cheese – 100-150 g.
• Ground black pepper
• Salt

Preparation:

Place the diced potatoes into a saucepan where water has already boiled. Cook until done.

Prepare the frying in a heated frying pan with oil. Grate the carrots on a fine grater, and cut the onion into quarter rings. Fry until the onion turns a caramel color. After the frying is ready, send it to the potatoes.

Form small balls with a diameter of 2.5-3 cm from the mashed minced meat and add to the potatoes. Cook until the minced meat is ready. Reduce heat to medium and remove any foam that forms from the sides of the pan.

Add grated cheese to the soup, salt and pepper to your taste.

Pour the finished soup into serving bowls. Serve with green onions.

Creamy cheese soup with meatballs - perfect creamy texture

Cheese puree soup with meatballs is the soup option when you don’t have any time for culinary delights. All you need to do is boil the vegetables, put them in a blender with the cheese while the meatballs are cooking. All this takes no more than 15 minutes! And it looks like a dish from a restaurant!

Ingredients:

• Minced meat – 300 g.
• Potatoes – 2 pcs.
• Onions – 1 pc.
• Carrots - 1 pc.
• Hard cheese – 100 g.
• Salt
• Greenery

Preparation:

Place potatoes in quarters in a saucepan of boiling water. Cook until soft.

We saute carrots (grated) and onions (in quarters). Remove from heat and let cool.

Drain the finished potatoes into a separate bowl.

We make balls with a diameter of no more than 3 cm from the minced meat, put them in boiling water and cook until tender, removing the foam on the sides of the pan.

Mix the roast, potatoes and cheese. Using a blender (or a sieve, if you don’t have a blender), puree the vegetables with meat broth, obtaining the desired consistency (it is recommended to stay at the consistency of liquid sour cream or a little thinner).

Add meatballs to the creamy cheese soup. Salt to taste.

Pour into plates. Decorate with dried and fresh herbs.

Puree soups are delicious when they are as fresh as possible, that is, just prepared. They are prepared only for one time, because in the refrigerator a film forms on the surface, and the soup loses its special taste.

Useful tips and tricks

Cheese soup prepared with meatballs or other meat additives will largely have the flavor that the processed cheese will give it. The natural product is produced mainly from cow's milk and does not contain vegetable fats. Therefore, in terms of the amount of protein, calcium and other useful substances, processed versions are in no way inferior to hard cheeses.

Processed cheeses are also less susceptible to bacterial spoilage because these products have been heat-treated. The main attention should be paid to the content of vegetable fats. In a quality product they should be completely absent, since such fats do not bring any benefit to human health. Rather, on the contrary, they contribute to the deposition of cholesterol on the walls of blood vessels and generally have a negative effect on the body.

The main dispute between supporters and opponents of vegetable fats is related to palm oil. The anti-PR campaign, according to some sources, was organized by manufacturers of natural products. Allegedly, palm oil is very dangerous.

But there is no consensus and scientific opinion yet, so the consumer must decide for himself whether to buy products containing it or strive only for those options that are created exclusively from the original component. Milk, in this case. Specific and proven harm can occur if the composition contains not just palm oil, but margarine prepared on its basis.

Studies have shown that it increases the risk of developing cardiovascular diseases by 2 times. This is due to the content of trans fats, which are actively deposited on the walls of blood vessels in the form of cholesterol plaques and accelerate the progression of atherosclerosis.

This pathology is the main cause of strokes and heart attacks throughout the world. And the last thing you need to pay attention to is the choice of champignons. On the shelves you can often find white, elastic specimens and slightly dried mushrooms. In case 2, this allows the buyer to save significantly without risking his own health.

You should not buy only those champignons that have a number of defects:

• blackness under the cap;
• presence of mucus;
• unpleasant smell.

This indicates an active stage of development of bacterial flora, dangerous to humans. Therefore, only if there are obvious signs of spoilage should you not buy shriveled mushrooms. Cheese soup is a dish that can be easily and quickly prepared by combining many products with meatballs and seasoning the dish with dairy ingredients. In this form, it will benefit the body and maintain a sufficient level of energy.

Cheese soup with “Hedgehogs” - memories from childhood

To prepare meatballs, housewives use their own options: what to add, what minced meat to use, how to cook - all this affects the final result. And meatballs with the addition of rice have long been included in the menu of Russian people under the name: “Hedgehogs”.

Ingredients:

• Minced meat – 500 g.
• Onions – 1.5 pcs.
• Potatoes – 2 pcs.
• Sunflower oil
• Butter – 25 g.
• Carrots – 1-2 pcs.
• Long grain rice - 100 gr.
• Salt
• Pepper
• Processed cheeses – 4-5 pcs.
• Egg - 1 pc.

Preparation:

Rinse the rice until clean, pour it into a saucepan with water, and put on fire. When the water begins to boil, reduce the heat to low. Cook until done for 15-20 minutes with the addition of salt and butter. Place the finished rice into a bowl.

Place a pan of water on the fire. Cut the potatoes into cubes, place in water, and cook until soft.

Let's prepare the frying. Chop carrots and onions. Place butter in a heated frying pan, followed by vegetables. Add sunflower oil. When ready, add the frying to the potatoes.

Add the egg to the minced meat, knead until smooth. Add cooled rice. Knead again. Roll the mixture into balls, add to the potatoes and fry. Boil the resulting soup until the meatballs are ready.

Cut the processed cheese into 2-3 cm cubes and add to the soup. Keep on fire for 5-10 minutes until the cheeses soften.

The soup is ready!

Cheese soup "Corn"

If your family doesn't like soups, think about it: maybe you're just tired of the same types of first courses. No one has ever turned down this soup!

You will need:
500 g of chicken fillet, 1 can of canned corn, 4 potatoes, 1 stalked celery, 1 medium onion, 100 g of processed cheese, 1 carrot, salt and seasonings to taste, butter.
Preparation:

First, cook the chicken. Separately fry the onions, celery and carrots in butter. Add potatoes to the broth with the chicken fillet, let it simmer for 10 minutes, then add the fried onions and carrots. After about 8 minutes, add the corn along with the liquid and the grated cheese. When the cheese has dissolved, the Corn soup is ready.

Cheese soup with fish balls - perfect for Fish Thursdays

Cheese soup with fish balls is one way to surprise unexpected guests. This is an amazing alternative to the standard meat balls. Fish is a storehouse of healthy vitamins, and when combined with pieces of cheese it turns into a dish that you wouldn’t be ashamed to serve even on a holiday table.

Ingredients:

• Fish fillet to taste – 400 g.
• Green onion – 1 pc.
• Flour – 18 g.
• Egg – 1 pc.
• Butter – 25 g.
• Salt
• Ground black pepper
• Potatoes – 2 pcs.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Processed cheeses – 5 pcs.

Preparation:

Grind the fish fillet through a meat grinder, add eggs, salt and pepper. At the end - chopped green onions and butter.

Form meatballs and place in a saucepan with water. Once the balls are ready, use a slotted spoon to transfer them to a separate bowl.

Add diced potatoes to the fish broth. Cook until potatoes are soft.

Heat sunflower oil in a frying pan, add chopped carrots and onions. Fry until done. Add the fry to the potatoes along with the prepared meatballs. Place cubed cheese into a saucepan and cook for 3-5 minutes. Serve to the table in plates.

How to cook in a slow cooker?

Ingredients: 270 g of minced pork, 3 medium potato tubers, large carrots, white onions, a bunch of dill, 1.5 liters of filtered water, table salt to taste, aromatic herbs. How to cook meatball soup in a “smart pan” is described in detail below.

1. Minced pork is salted and sprinkled with aromatic herbs. To make the taste of the mixture brighter and more interesting, you need to pour finely chopped dill into it. The resulting mass is divided into miniature pieces, which are rolled into balls.
2. Carrots are cut into slices. If the vegetable is very sweet, then you can reduce its amount in the dish.
3. The potatoes need to be washed well, peeled and cut into small longitudinal slices.
4. The onion is peeled and finely chopped.
5. All pre-prepared ingredients are placed in the bowl of the device. They are filled with water from above.
6. The dish is prepared in a program designed for soup. Depending on the power of the device, this will take from 60 to 90 minutes.

If you want to get a richer, fatty soup, then the first thing you can do is fry onions and carrots in butter in the baking mode.

Cheese Soup with Meatballs and Croutons - Amazing crunch and smooth soup

Soup always tastes better if it comes with a couple of crispy croutons! The taste becomes more intense, and its perception is more viscous.

Ingredients:

• Leeks – 2 pcs.
• Chicken broth – 2.5 l.
• Minced meat - 400 g.
• Vegetable oil
• Black bread – 3 pcs.
• Salt
• Pepper
• Processed cheese – 50-70 g.
• Greenery

Preparation:

In a frying pan, fry the leeks with butter until they form a caramel color.

Separately, heat a frying pan with oil. Remove the brown bread from the crust, cut into 1.5 cm cubes. Place the bread in hot oil. Fry a little, remove from heat.

Roll the minced meat into balls 2.5-3 cm in diameter. Place them in chicken broth and cook until tender.

Add fried leeks and melted cheese to the soup.

Season with salt and pepper to taste, serve with fried croutons and herbs in a beautiful plate.

To make the croutons less greasy, you can dry them in a dry frying pan. If you want more aromatic ones, add crushed garlic to the oil.

Creamy Cheese Soup with Meatballs – Creamy soup just got creamier

An exquisite creamy taste can be achieved with the help of cream! An unexpected use of an ingredient that we are used to seeing in sponge cakes will only leave a good impression of the meal.

Ingredients:

• Minced chicken – 500 g.
• Garlic – 4 pcs.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Vegetable oil
• Cream 10-20% - 200 ml.
• Processed cheese – 100 g.
• Dill
• Potatoes – 3 pcs.
• Salt
• Ground black pepper

Preparation:

Add garlic to the minced chicken and stir. Form small meatballs. Place the finished balls in a pan with water, cook under the lid until the balls are ready.

Remove the meatballs and add cubed potatoes to the broth. Cook for 10-15 minutes, checking the vegetable is done with a fork.

Place chopped carrots and onions in a frying pan with oil. Fry the onion until crusty. Add overcooking and cream to potatoes.

Grate the cheese on a coarse grater and add to the soup along with the meatballs. Simmer over low heat until the cheese becomes soft. Add dill.

Serve, garnished with a dill leaf.

Simple Sausage Cheese Soup

Cheese soup with meatballs and sausage cheese is distinguished by the fact that the specified ingredient adds a spicy flavor to the dish if you choose the smoked version. Otherwise, the aroma will be more unobtrusive.

What ingredients will you need?

For quick preparation, it is recommended to take the following ingredients:

• ready-made meatballs – 350-400 g;
• sausage cheese – 250 g;
• onions – 1 pc.;
• potatoes – 3-4 pcs.;
• fresh herbs;
• water – 3 l.

When purchasing frozen meatballs, you need to pay attention to the composition. The higher the meat content, the better the product.

Step-by-step cooking process

To prepare a dish, you need to perform several steps:

1. First, you need to pour water into a pan and put it on fire.

2. While it is heating, you need to wash, peel and chop the vegetables.
3. When the water boils, place the prepared meatballs into it.
4. Then after boiling again it will be time to add the potatoes.
5. Next, you need to grate the sausage cheese on a coarse grater.
6. It should be added along with chopped onions 5 minutes before readiness.

Before directly removing the pan from the stove, you can sprinkle with chopped herbs so that it has time to warm up completely. Then it is recommended to cover with a lid and leave the soup for 5 minutes to infuse.

Rules for serving dishes, decoration

This version of the dish may not seem appetizing to everyone, so it is recommended to prepare a small portion at a time. Additionally, you should consider your own attitude towards sausage cheese. This soup has no special requirements for serving. To decorate it, you can use an additional portion of greens, adding them directly to the plate before eating the dish.

Cheese soup with meatballs in the oven - a clever combination of baking and boiling

Juicy meat balls straight from the oven. They are literally glowing with heat! This option is a little more dietary, so ladies will like it even more.

Ingredients:

• Unsalted butter – 125 g.
• Flour – 125 g.
• Chicken broth – 1 l.
• Milk – 1 l.
• Salt
• White pepper – 1 tsp.
• Velveeta cheese – 80 g.
• Cheddar cheese – 375 g.
• Minced meat – 300g.
• Egg – 1 pc.
• Black pepper – 1 tsp.
• Garlic – 2 tsp.
• Parsley

Preparation:

Salt and pepper the minced meat and mix until smooth. Place the minced meat in portions on a foil-lined baking sheet, forming a semicircle. Bake in the oven until done.

Heat the butter in a saucepan, add flour and pepper, stirring thoroughly with a wooden spatula until the cream becomes thick. Add milk, chicken broth and both types of cheese to the mixture. Stir and add meatballs to the soup.

Serve with large parsley leaves.

.If you don’t have any foil at home, it doesn’t matter. You can easily omit it by simply greasing the baking sheet with oil.

Cheese soup with fried meatballs - for a nutritious working day

The crispy skin of fried meatballs, followed by soft meat with delicious juices. A heartier type of cheese soup. Ideal for lunch when you need to gain more energy for a successful day!

Ingredients:

• Minced meat 1:1 (pork-beef) – 300 g.
• Egg – 1 pc.
• Hard cheese – 200 g.
• Green onion – 150 g.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Parsley
• Vegetable oil
• Salt
• Pepper (to taste)

Preparation:

Mix fresh minced meat with egg, green onions and pepper. Add salt to taste. Roll up the meatballs.

Pour vegetable oil into a hot frying pan and place meat balls. Fry until cooked, forming a crispy, juicy crust. Place the balls, and place the washed, grated carrots and prepared onions into the frying pan. Once the frying is done, remove it from the heat.

Pour water into a saucepan and put on fire. After boiling, add diced potatoes. After 12-15 minutes, add the frying and finely grated cheese. Cook until the cheese is completely melted.

Pour soup into a plate and place a few meatballs on top. Garnish with a sprig of parsley.

Step-by-step recipe with tomato sauce

Ingredients: 360 g of minced beef, 2 onions, a carrot, a table egg, a bunch of fresh herbs, 2 tablespoons of tomato paste, a pinch of table salt and granulated sugar, bay leaf, 1-3 garlic cloves.

1. Add finely grated onion and crushed garlic to the minced beef to taste.
2. A slightly beaten egg and salt are mixed into the meat mixture. Finely chopped greens are also added there. The ingredients are mixed well. Balls are rolled out of the mass.
3. Meatballs are immersed in boiling salted water with a bay leaf and cooked for 6-7 minutes. You need to remove the foam.
4. The remaining onions and carrots are fried. Then it simmers for a couple of minutes on the stove with tomato paste and sugar.
5. The contents of the frying pan are transferred to the soup.

The treat simmers until cooked over low heat for about 15 minutes.

Cheese soup with meatballs and noodles in a slow cooker - a dish in a couple of seconds

If you have a slow cooker, then you are very lucky! With her, you don’t have to watch the cooking at all. Vegetables, meat, noodles, salt. That's it, the dish is ready.

Ingredients:

• Minced meat – 500 g.
• Potatoes – 3 pcs.
• Carrots – 2 pcs.
• Onions – 1.5 pcs.
• Salt
• Pepper
• Vermicelli – 150 g.
• Processed cheese – 4 pcs.
• Provencal herbs
• Ground allspice
• Khmeli-suneli
• Universal seasoning

Preparation:

Prepare vegetables: cut potatoes into 1 cm thick strips; Cut the carrots and onions into quarter rings. Grate the cheese on a coarse grater.

Mash the minced meat and roll into balls.

“Collecting soup”:

1. The first layer is potatoes,
2. The second is carrots and onions,
3. The third one is meatballs,
4. Fourth - vermicelli,
5. Fifth - cheese

Top with seasonings. Fill with water until completely covered.

Close the lid. Set the “Quenching” mode for 1 hour. The soup is ready!

Cheese soup with meatballs (with processed cheese) - Russian version of the French recipe

A more budget-friendly version of a hearty cheese soup. But this does not affect the taste in any way. The meatballs are still drowning in the cheese soup, as if in a bath. With greens. And a spoon to eat them with!

Ingredients:

• Ground beef
• Egg
• Bulb onions
• Carrot
• Processed cheese
• Potato
• Salt
• Bay leaf
• Greenery
• Vegetable oil

Preparation:

In a frying pan, fry the diced onion in oil until golden brown.

Add salt, pepper, egg and fried onion (1/2 part) to the minced meat. Form into balls.

Fry the grated carrots in oil, add them to the pan along with the onions.

After the water boils, add the meatballs and diced potatoes. Add bay leaf.

Add diced cheese to the soup when the potatoes are ready. Finely chop the greens and add to the soup. Serve with herbs when the cheeses are completely melted.

"KASESUPPE"

This cheese soup is often prepared by housewives in Germany. The dish is distinguished by its rich taste and ease of preparation.

You will need:
2 liters of water or broth, 1 onion, 300 g of minced beef, 150 g of champignons, salt and seasonings to taste, 2 processed cheese.
Preparation:

Fry the onion in a deep frying pan, then add the minced meat, stirring for about 15 minutes. Then add finely chopped mushrooms. Continue frying until half cooked. Meanwhile, pour water into a saucepan, and after boiling, place the fried minced meat with mushrooms into it. Cook for a few minutes at a low simmer. All that remains is to add the processed cheese, let it simmer a little more, and the soup is ready.

Pesto sauce: 10 homemade recipes

Italian cheese soup with meatballs – straight from Italy

Cheese soup with Italian meatballs - what could be better? Italians are masters of the intricacies of cheese, and what can we say about cheese soup!

Ingredients:

For the meatballs:

• Minced meat – 350 g.
• Milk – 75 g.
• Parmesan cheese – 150 g.
• Breadcrumbs – 150 g.
• Parsley – 75 g.
• Egg – 1 pc.
• Salt
• Pepper to taste

For Italian soup:

• Olive oil – 1 tbsp. l.
• Carrots – 1 pc.
• Chicken broth – 2 l.
• Spinach – 500 g.
• Risoni pasta – 250 g.
• Pecorino Romano cheese (for garnish)

Preparation:

Mix all ingredients for meatballs in one bowl. We form mini meatballs (no more than 1.5 cm).

Heat olive oil in a saucepan. Add carrots, sautéing until tender.

Add meatballs and chicken broth to the pan. Bring to a boil, stirring.

Add chopped spinach, Risoni pasta, salt and pepper. Reduce heat to medium and simmer until pasta and meatballs are cooked through for 10-15 minutes.

Pour the finished soup into bowls, add grated cheeses.

Cheese soup with meatballs and corn - a juicy sparkle in a plate of sunshine

Bright, juicy corn bursts into the sunny cheese soup like fireworks. When served, the grains are pleasing to the eye. And once you use them in the soup itself, it will sparkle with new colors.

Ingredients:

• Egg – 1 pc.
• Breadcrumbs – 50 g.
• Salt
• Minced meat – 300 g.
• Water
• Celery – 100 g.
• Canned corn – 250 g.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Beef bouillon cube – 2 pcs.
• Cheese sauce – 100 ml.
• Hot pepper sauce - ½ tsp.

Preparation:

In a bowl, combine eggs, breadcrumbs, and salt. Add minced meat and mix. We spin small balls.

Place meatballs, water, celery, corn kernels, diced potatoes and carrots, onions, broth, and hot pepper sauce into a saucepan. Boil. Reduce heat. Simmer for about 25 minutes. Watch for doneness: the potatoes should be soft and the meatballs should no longer be pink. Add cheese sauce at the end. Remove from heat.

Serve while still hot.

Manufacturing stages

1. Grate Cheddar cheese using a fine grater, add egg, butter, flour to it, mix well until smooth, knead into a loose dough, put in the refrigerator for half an hour, wrapped in cling film. 2. Cut the pepper and onion into small pieces, grate the carrots on a coarse grater. Fry everything in vegetable oil or add it raw together with diced potatoes to the boiling broth. 3. Add spices to taste and cook for 20-25 minutes. 4. Form the dough into balls and add into the soup along with finely chopped herbs. The meatballs should cook for another ten minutes.

Cheese soup with meatballs and mushrooms - two in one

A magnificent duet of meat and mushrooms! You can taste each taste separately, combine them together, and scoop up a spoonful of cheese soup. For those who cannot choose one side, it couldn’t be better.

Ingredients:

• Potatoes – 3 pcs.
• Carrots – 2 pcs.
• Sunflower oil
• Soft cheese – 150 g.
• Salt
• Onions – 2 pcs.
• Champignons – 200 g.
• Parsley
• Minced meat (chicken) – 450 g.

Preparation:

Place the chopped potatoes in a pan of boiling water and leave to cook for 10-15 minutes.

We fry it in a frying pan by sautéing chopped carrots and onions with butter. Cook until the onion is golden.

Cut the mushrooms into small pieces.

Pour salt, pepper and chopped herbs into the minced meat. Make balls from the resulting mixture and add to the potatoes. There is also fried meat, mushrooms and cheese.

The soup is cooked over medium heat for 20-30 minutes. Served with chopped herbs.

Cheese soup with meatballs and thyme - a unique combination of fragrant herbs with soft cheese

The hot, fragrant seasoning will be useful to the housewife at any time - it is better to keep it nearby. Thyme is the classic of all classics. Without it, the soup is not as tasty, and the spoon is not so clean!

Ingredients:

• Carrots – 1 pc.
• Ground black pepper
• Processed cheese – 100 g.
• Bay leaf – 2 pcs.
• Potatoes – 2 pcs.
• Onions – ½ pcs.
• Salt
• Olive oil
• Dried thyme – 2 pcs.
• Minced meat – 300 g.

Preparation:

Prepare the ingredients: cut the potatoes and onions into 1.5 cm cubes, grate the carrots and cheese on a fine grater. Mix the minced meat with salt and pepper, roll into balls no larger than a walnut.

Cook the potatoes in a saucepan along with the meatballs, adding the meat balls first.

Saute the mixture of carrots and onions in a frying pan for 3-5 minutes until the carrots are soft. Place the roast and cheese into the pan. Add bay leaf and thyme. Next, the soup is cooked for up to 15 minutes. Serve with a sprig of thyme.

Cooking steps

1. Make minced fish fillet, mix it with eggs, salt and spices, green onions, butter. 2. When the meatballs are formed, boil them in boiling water until tender, then transfer to a separate container. 3. Cut the potatoes into cubes and cook in fish broth until soft. 4. In a hot frying pan, greased with vegetable oil, sauté finely chopped onions and carrots until tender. 5. Add frying to potatoes with meatballs. 6. Cut the cheese into cubes and boil for another five minutes, serve with crackers and fresh herbs.

It is very convenient to prepare meatballs in advance, place them in portions in the freezer and take them out as needed. As a result, the cooking time will be significantly reduced, and if you cook the first dish in a slow cooker, there will be a minimum of hassle.

Cheese soup with meatballs and rice - the whole menu in one soup

Meatballs and rice separately. This have not happened before! It’s like two dishes in one: cheese soup with meatballs smoothly flows into meatballs with a rice side dish.

At the same time, rice is not lost in the meat, but complements it.

Ingredients:

• Processed cheese – 5 pcs.
• Potatoes – 2 pcs.
• Carrots – 1.5 pcs.
• Onions – 1.5 pcs.
• Short grain rice – 150 g.
• Vegetable oil
• Salt
• Pepper
• Chicken broth – 2 l.
• Minced chicken – 450 g.
• Egg – 1 pc.

Preparation:

To prepare the meatballs, knead the minced chicken with the egg, salt and pepper. Form small balls with a diameter of 2-2.5 cm from the mixture.

Rinse the rice well, place in a saucepan and cook until half cooked.

Place potatoes, cut into medium cubes, into boiling water in a saucepan. Along with meatballs.

Fry grated carrots and onion cubes in a frying pan.

After adding both rice and cheese cubes to the base, cook the soup over medium heat until fully cooked.

With minced chicken and broth

Ingredients: large carrots, 2 large spoons of spider noodles, 340 g of minced chicken, 2 liters of chicken broth, fine salt, 3 potatoes, spices, a large spoon of tomato paste, 180 g of raw champignons, 2 onions.

1. Frying mushroom slices, chopped onions (1 piece) and carrots is prepared in vegetable oil. The mixture is prepared until the excess liquid evaporates. Next, tomato paste is added to the ingredients. Together, the ingredients simmer for a couple more minutes.
2. The remaining onion is finely chopped and mixed with the minced meat. Miniature balls are rolled out of the salted mass.
3. The broth is brought to a boil, potato bars are lowered into it and brought to half-cookedness.
4. Meat preparations are immersed in the future soup. When the meatballs float to the surface, you can salt the treat and add seasonings.
5. Lastly, the vermicelli is added to the pan and fried.

It remains to cook the soup for another 3-4 minutes. After cooking, the dish should sit.