Cheese And Meatball Soup Food

CHEESY MEATBALL SOUP

Steps:

• In a large bowl, combine egg, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the water, celery, corn, potatoes, carrot, onion, bouillon and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink and potatoes are tender, about 25 minutes. Stir in the cheese dip; heat through.

MEATBALL SOUP WITH CHEESE TORTELLINI

Steps:

• In a large pot, heat olive oil over medium-high heat. Add the onion and cook until starting to soften, about 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 more minute.
• Stir in the diced tomatoes, tomato sauce, Italian seasoning, beef broth, and meatballs. Bring to a boil; reduce heat to low and simmer (uncovered) for 20 minutes.
• Add tortellini and cook just until tender, about 5-7 more minutes.
• Stir in Parmesan cheese. Taste and season with salt and pepper, if necessary.
• Serve soup immediately, and garnish with additional cheese and fresh herbs.

EASY MEATBALL SOUP

Steps:

• Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
• Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
• In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
• Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
• Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
• Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

MINI MEATBALL SOUP

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
• In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

RAVIOLI AND MEATBALL SOUP

Steps:

• Heat the oil in a small pot or Dutch oven over medium heat until hot. Add the onions, garlic and pesto with a good pinch of salt and pepper. Stir and allow to cook to soften the onions, a minute or two.
• Add the tomato paste and stir until thoroughly combined, a minute or so. Add the stock, meatballs and vegetable medley. Bring to a boil, then reduce to a simmer. Add the ravioli and cook until the vegetables are just tender, 4 to 5 minutes.
• Add the heavy cream and stir to combine. Taste and adjust the seasoning with salt and pepper. Garnish with the Parmesan and serve with crusty bread.

CHEESE AND MEATBALL SOUP

Steps:

• Meatballs: mix ingredients together thoroughly.
• Shape into medium size meatballs.
• Place uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow cooker.
• Stir gently.
• Cover and cook on setting # 2 (low) for 8 to 10 hours.
• Before serving add Cheez Whiz, stirring gently until well blended.

MEATBALL-TORTELLINI SOUP

Steps:

• Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
• Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
• Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.

MEATBALL SOUP WITH CABBAGE AND PARMESAN CHEESE

Steps:

• Prepare onion, finely chop one half and thinly slice the other half and set aside.
• Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened.
• Add garlic and continue cooking for about 2 minutes; set aside.
• Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs.
• Let stand for 2 minutes, drain and squeeze dry.
• Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese.
• Mix ingredients and roll into small balls about 3/4 diameter.
• Roll in flour to coat lightly.
• Heat remaining Olive oil in a frying pan over medium heat.
• Cook meatballs until brown.
• Place on plate lined with a paper towel to drain.
• In same frying pan, add reserved onion slices and cabbage, cook for 3-4 minutes until cabbage begins to wilt.
• In a large pot, add add chicken broth,tomatoes, heat over medium heat.
• Add meatballs, cabbage and onions.
• Bring to a boil, and reduce heat, simmer for 20 minutes until vegetables are tender.
• May sprinkle additional Parmesan cheese on soup when serving.

CROCK POT CHEESE AND MEATBALL SOUP

Steps:

• Put meatballs and remaining ingredients except for the Cheez Whiz into the crock pot. Stir gently.
• Cover and cook on LO for 8 to 10 hours.
• Before serving, add the Cheez Whiz, stirring gently until blended.

CHEESY MEATBALL SOUP

Steps:

• In a bowl, combine egg, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1 inch balls. In a large saucepan, brown meatballs; drain. Add the water, celery, corn, potatoes, carrot, onion, bouillon cubes and hot pepper sauce; bring to a boil.
• Reduce heat; cover and simmer 25 minutes or until meat is no longer pink and potatoes are tender. Stir in the cheese sauce; heat through.