Cheese and Meatball Soup Recipe (With Corn and Potatoes)
A hot soup recipe that combines the flavor of cheese and small beef meatballs in the same pot and is thickened with corn and potatoes. In this recipe, the ingredients of the soup are practical; In the how-to section, you first soften the vegetables, then add the meatballs and serve in a short time.
Ingredients
Ingredients
Step-by-Step Method
Prepare the vegetable base
Add the water to the pot. Add onion, potatoes, celery and carrots. Bring to a boil, then reduce the heat to medium and cook until the vegetables are tender.
Knead the meatball mixture
Combine ground meat, egg, 1 teaspoon salt, and hot pepper sauce for meatballs in a bowl. Knead without squeezing too much and make small balls.
Add the meatballs to the soup
When the vegetables soften slightly, drop the meatballs into the pot one by one. Cook to maintain a boil; Continue until the meatballs float to the surface and the inside is cooked.
Add the corn and sauce
Add the corn kernels and 2 teaspoons of hot pepper sauce. Boil for another 5 minutes; You can add some water if necessary.
Melt the cheese and adjust the consistency
Lower the heat, add the grated cheese little by little and stir. When the cheese is completely melted, taste it; Make final adjustments with salt and pepper if necessary.
Let it rest and serve
Let the soup rest for 3–4 minutes. Scoop into bowls while hot; If you want to increase the spiciness, add a little more sauce while serving.