Cheesy Meatball Soup

Ingredients

• 1 package (454 g / 1 lb)meatballs
• 30 ml (2 tablespoons)butter
• ½onion, minced
• 1 clove, mincedgarlic
• 130 g (1 cup)carrots, sliced
• 100 g (1 cup)celery, diced
• 475 ml (2 cups)beef broth
• 590 ml (2½ cups)whole milk, or a mixture of double cream and milk
• 300 g (2 cups)potatoes, peeled and cubed
• 1.25 ml (¼ teaspoon)Worcestershire sauce
• 2.5 ml (½ teaspoon)Tabasco
• 150 g (1 cup)frozen corn
• To tastesalt and pepper
• 16 g (2 tablespoons)cornflour
• 225 g (2 cups)mature Cheddar, grated
• 225 g (2 cups)Monterey Jack, grated, or a three-cheese blend

Instructions

1. 1

   Choose a method

   Use the slow cooker, Instant Pot or stovetop method below.

2. 2

   Soften the vegetables

   For the slow cooker, melt the butter in a large frying pan. Add the onion and cook for 3–5 minutes, until tender. Stir in the garlic, celery and carrots, then cook for another 5 minutes.

3. 3

   Brown the meatballs

   Add the meatballs to the pan and brown them on each side, for about 3 minutes in total.

4. 4

   Fill the cooker

   Transfer everything to the slow cooker, leaving out the cornflour and cheeses.

5. 5

   Cook the soup

   Cook on high for 3 hours.

6. 6

   Coat the cheese

   In a bowl, combine the cheeses and cornflour, tossing until the cheese is coated.

7. 7

   Finish and serve

   Stir the cheese mixture into the slow cooker and serve.

8. 8

   Start the Instant Pot

   For the Instant Pot method, set it to Sauté and follow the initial directions in the pot, melting the butter and cooking the onion, garlic, celery and carrots before browning the meatballs.

9. 9

   Pressure cook

   Press Cancel. Add the remaining ingredients except the milk or cream, cornflour and cheeses. Set the Instant Pot to high pressure for 15 minutes, fit the lid and turn the valve to Sealing. Allow a 10-minute natural release, then press Cancel.

10. 10

    Melt in cheese

    Set the Instant Pot to Sauté on More. Once the soup is boiling, stir in the cornflour and cheeses, then serve.

11. 11

    Soften the onion

    For the stovetop method, melt the butter in a large Dutch oven. Add the onion and cook until tender, then add the meatballs and brown them on each side.

12. 12

    Cook the vegetables

    Stir in the garlic, celery and carrots and cook for about 5 minutes.

13. 13

    Simmer until tender

    Add the remaining ingredients except the cornflour and cheeses. Simmer for 30–45 minutes, or until the potatoes are tender. If time allows, the soup can simmer on the lowest heat all day to deepen the flavours.

14. 14

    Stir in cheese

    Combine the cornflour and cheeses, then stir them into the soup just before serving until melted.

What is cheesy meatball soup?

This American-style soup brings together meatballs and familiar soup vegetables in a rich, creamy, cheese-thickened broth. Its exact origins are not specified, but it draws on the comforting, hearty style of American home cooking.

The recipe offers three ways to cook it, so you can use a slow cooker, an Instant Pot or a Dutch oven. Potatoes and carrots make it substantial, while the two cheeses add a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 743 calories, 43g protein, 17g carbs, 56g fat.

The potatoes, corn and vegetables supply most of the carbohydrate, while the meatballs contribute protein. Butter, milk or cream and the two cheeses account for much of the fat. A green salad or extra non-starchy vegetables make a practical side to round out the bowl.

The meatballs and vegetables

Meatballs: The recipe uses a one-pound package, browned before cooking. Browning adds colour and helps them hold their shape as the soup cooks.

Vegetables: Onion, garlic, celery and carrots form the flavour base. Potatoes and corn go in with the broth and milk, adding tender, sweet and starchy elements.

Getting the cheese smooth

Cornflour: Toss it with the grated cheeses before adding them, as directed. This helps distribute the thickener through the cheese rather than adding it directly in a lump.

Heat: Stir the mixture into the soup at the end and allow the cheese to melt. Avoid letting the cheese simmer for a long time after it has been added.

Check the texture and doneness

Potatoes: For the stovetop version, simmer until a piece of potato is tender when pierced. The stated time is 30–45 minutes, though the pieces and heat level affect how quickly they cook.

Broth: The finished soup should be creamy, with melted cheese stirred through it and the vegetables tender. If using the Instant Pot, follow the specified pressure-cooking and release times.

Choose a cooking method

Slow cooker: Brown the vegetables and meatballs in a frying pan first, then transfer them with the other ingredients to the cooker. Cook on high for 3 hours before adding the cheese mixture.

Instant Pot: Sauté the initial ingredients in the pot, then pressure cook for 15 minutes and allow a 10-minute natural release. Add the milk or cream, cornflour and cheeses at the stages specified in the method.

Stovetop: Use a large Dutch oven and simmer the soup until the potatoes are tender. The recipe also allows a longer, very low simmer if you have time.

What to serve alongside

Bread: The Instant Pot instructions suggest serving the soup with bread. Crusty bread is useful for scooping up the thick, cheesy broth.

A fresh side: A simple green salad or lightly dressed vegetables provide a crisp contrast to the creamy soup. Keep accompaniments straightforward so the meatballs and cheese remain the focus.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes so they cook at a similar rate.
• Brown the meatballs on more than one side before adding them to the slow cooker.
• Grate the cheeses yourself if possible so they are ready to mix evenly with the cornflour.
• Add the cheese mixture at the end of cooking, as directed, rather than leaving it to simmer.
• Serve the soup with bread, as suggested for the Instant Pot version.

Variations

• Creamier broth: Replace some of the whole milk with double cream, as the ingredient list allows.
• Cheese blend: Use a three-cheese blend in place of Monterey Jack.
• More heat: Add extra Tabasco to taste when serving.
• Extra vegetables: Increase the carrots or celery while keeping the potatoes tender.
• Stovetop simmer: Let the soup cook on the lowest heat for longer, as the method suggests, to deepen its flavour.

Common mistakes to avoid

• Skipping the browning: The recipe calls for browning the meatballs first; give them a few minutes in the pan before transferring them.
• Adding cheese too early: Stir in the cornflour-coated cheeses at the end of cooking so they melt into the hot soup.
• Lumpy thickener: Toss the cornflour with the grated cheese before adding it rather than scattering it straight into the pot.
• Undercooked potatoes: For the stovetop method, continue simmering until a potato cube is tender.
• Uneven vegetables: Cut the potatoes and carrots into similarly sized pieces so they cook more evenly.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring often; avoid boiling the soup, as the cheese-based broth may separate.

Frequently asked questions