Cheese soup with meatballs

Processed cheese adds a creamier flavor to the familiar meatball soup. Add your favorite spices at the end of cooking if desired.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Cooking time: 20 minutes
• Prep time: 10 minutes
• Total recipe preparation time: 30 minutes

Ingredients

• Water 1¹⁄₂ l
• Potatoes 2-3 pieces
• Onion 1 piece
• Carrots 1 piece
• Minced meat 200-250 g
• Sour cream 1 tbsp. the spoon
• Salt to taste
• Ground black pepper to taste
• Vegetable oil 1-2 tbsp. spoons
• Processed cheese 100 g

Cooking method

• Boil water in a saucepan. Add small pieces of potatoes and cook over low heat for 10 minutes.

  Instead of water, you can take vegetable or meat broth.

• Chop the onion, grate the carrots on a medium grater.

  Take one large onion or two small ones.

• Take about a quarter of the onion and stir in the minced meat, sour cream, salt and pepper. Make the meatballs smaller than a walnut.

  To keep the minced meat from sticking, wet your hands with water.

• Add the meatballs to the potatoes, season with salt and cook for another 7-8 minutes.

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• Brown the remaining onion and carrots in a skillet with butter for 4–5 minutes.

• Add vegetable frying to the meatball soup, and after 2-3 minutes add the melted cheese and stir to dissolve completely.

  Choose soft processed cheese for your soup.

• Cook for a couple more minutes and turn off the stove.

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