Cheesy Meatball Soup Food

JUMBO CHEESY ITALIAN MEATBALLS

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
• Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
• Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
• Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
• You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

CHEESY MEATBALL BAKE RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
• Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
• Preheat oven to 425°F (220°C).
• Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
• In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
• Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
• Serve and garnish with parsley.
• Enjoy!

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.

PASTA & MEATBALL SOUP WITH CHEESY CROUTONS

Steps:

• Heat the oil in a large, deep frying pan and fry the meatballs for 5-10 mins until browned. Tip in the tomatoes, milk, 200ml water and oregano and simmer for 10-15 mins, until the soup thickens a little.
• Pour in the pasta shapes and simmer until cooked - follow pack timings. Meanwhile, make the cheesy croutons. Heat grill to High, pop the baguette slices on a baking tray and top with the cheese. Grill until melted, keep warm.
• When the pasta is cooked, remove the soup from the heat and stir in the basil. Divide between bowls and serve with the basil and cheesy croutons on top.

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.

ITALIAN MEATBALL SOUP

Steps:

• In a large bowl, use your hands to combine the ground beef, 2 minced garlic gloves, egg, bread crumbs, Italian seasoning, and pinch of salt. Form about 15-20 meatballs.
• Heat up a large skillet over medium heat. Add the meatballs, gently roll over to cook on all sides so they hold their shape.
• Meanwhile, in a large stock pot or dutch oven, heat up the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until translucent and become soft. About 8-10 minutes.
• Stir in the minced garlic, chicken broth, tomato paste and cherry tomatoes until well combined.
• Add the meatballs to the pot. Bring soup to a boil and then lower to a simmer. Cook for about 10 minutes until the tomatoes burst and the carrots are soft.
• Add in the pasta and cook according to the package instructions. Once pasta is cooked, stir in the heavy cream and parmesan cheese.
• Serve immediately.

CHEESY MEATBALLS & SHELLS CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 1 1/2-2 quart baking dish or casserole.
• Cook shells per package instructions.
• To make sauce: In a medium saucepan, melt the 2 tbs butter over medium heat. Stir in the flour making sure there are no lumps. Cook over medium heat until the flour/butter mixture bubbles.
• Gradually add the beef stock, stirring constantly so mixture remains smooth. Cook, stirring frequently over medium heat until mixture begins to thicken and bubble. Add the cubed process cheese and cook over low heat until cheese is melted; about 4-5 minutes.
• Place the mushroom soup in a large bowl. Gradually stir in the cheese sauce until well blended and smooth.
• Fold in the cooked shells and meatballs. Turn into prepared baking dish.
• Mix the 1 tbs melted butter with the crushed cracker crumbs; toss to coat. Sprinkle over top of casserole.
• Bake for 35-30 minutes or until heated through and crumbs are golden brown.

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.