On cold days when you want something hot and hearty, but don't want to spend hours at the stove, cheese soup with meatballs comes to the rescue. Exactly such a recipe — simple, without complicated manipulations and unnecessary frying — was shared by Styler project editor (RBC-Ukraine) Yulia Shikanova in an article on the styler.rbc.ua website. The key feature of the dish is processed cheese, which dissolves in the broth during cooking and gives it a creamy, velvety texture. According to the author, the soup turns out tender and very hearty, and crunchy croutons added right before serving make it even more interesting.
The Secret of Tenderness: How Processed Cheese Changes the Broth
Unlike classic soups where the flavor base is set by a frying of onions and carrots, here the main flavor "architect" is processed cheese. It is grated on a fine grater (it is the grated version, Shikanova notes, that dissolves faster and better than cubed cheese) and added to the boiling broth when the meatballs begin to surface. After slow stirring until completely dissolved, the broth becomes creamy and enveloping. This is also confirmed by other culinary publications: cheese soup with meatballs is described as a "family classic" where the creamy tenderness of the cheese envelops juicy meat balls, and potatoes add heartiness.
Step-by-Step Preparation: From Broth to Meatballs
The cooking technology boils down to a few clear steps. Water is brought to a boil, two bouillon cubes, pepper, and spices are added (a separate pre-boiled broth, according to the author, is not required — the meatball broth is enough). While the water is boiling, the potatoes are peeled and cut into small cubes for faster cooking. Minced meat is placed in a bowl, spices and, optionally, finely chopped onions and garlic are added, thoroughly mixed, and small meatballs are formed with a teaspoon. Potatoes and meatballs are sent to the boiling broth and cooked over medium heat until the potatoes and meat are done. When the balls surface, grated processed cheese is introduced into the soup, stirred until dissolved, tasted for salt and spices, and the pot is removed from the heat.
Recipe Variations: How to Adapt the Dish to Kitchen Ingredients
The author emphasizes that she prepared the soup in various variations and each of them turned out successful, so the recipe is easy to modify based on what is at hand. Chicken mince can be replaced with pork or veal, and instead of meatballs, hunter sausages or salmon can be used — sausages are best added after the processed cheese. In addition to potatoes, frozen spinach, grated carrots, or a ready-made vegetable mix for soups are added to the soup. Serving is also variable: the soup goes well with croutons, crispbread, or sandwiches, and before serving, it can be garnished with finely chopped dill. In terms of time, such a dish takes about 40–50 minutes, making it a convenient option for lunch or dinner.
Serving and Important Caveats
The soup should be served hot, and croutons added immediately before eating to keep them crunchy. At the same time, the author notes important caveats: the dish contains dairy products, and the mince may include allergens depending on the composition; additional allergens depend on the chosen seasonings, bouillon cubes, and croutons. Thus, cheese soup with meatballs is an affordable home-cooked first course recipe that does not require expensive ingredients and complex techniques, but thanks to the creamy broth and juicy meat balls, it turns an ordinary lunch into a warming and hearty meal.
