Cheese and Meatball Soup Recipe (with Corn and Potatoes)
A cozy soup recipe that brings together melty cheese and bite-size beef meatballs, thickened naturally with potatoes and sweet corn. For how to make it, you’ll simmer the vegetables first, then cook the meatballs right in the pot and finish by stirring in cheese until smooth.
Ingredients
Ingredients
Step-by-Step Method
Start the vegetable base
Pour the water into a pot. Add onion, potato, celery, and carrot. Bring to a boil, then reduce to a steady simmer until the vegetables start to soften.
Mix the meatballs
In a bowl, combine ground beef, egg, 1 tsp salt, and the hot pepper sauce for the meatballs. Mix gently and roll into small bite-size balls.
Cook meatballs in the pot
Once the vegetables are partially tender, drop the meatballs in one by one. Keep a gentle boil; cook until the meatballs rise and are cooked through.
Add corn and heat
Stir in the corn and 2 tsp hot pepper sauce. Simmer for 5 more minutes; add a splash of water if the soup gets too thick.
Melt in the cheese
Lower the heat. Add the shredded cheese gradually, stirring so it melts smoothly. Taste and adjust with a bit more salt and black pepper if needed.
Rest and serve
Let the soup sit for 3–4 minutes, then ladle into bowls. If you like more heat, add a tiny extra dash of hot sauce at the table.