Every cheese lover will appreciate the recipe for this soup. In addition to the cheese itself, it includes vegetables and meatballs. At the output, you get a hearty dish for the cold season, but for a real seasonal cheese, seasonality is not a hindrance, right?
Cheese soup with meatballs and melted cheese
Ingredients:
For soup:
- chicken broth - 650 ml;
- onion - 85 g;
- garlic chives;
- processed cheese - 110 g;
- cream cheese - 75 g;
- hard cheese - 170 g;
- butter - 35 g;
- ground paprika, cayenne pepper - 1/2 teaspoon.
For meatballs:
- forcemeat (chicken or turkey) - 540 g;
- grated cheese - 35 g;
- a slice of white bread;
- milk - 115 ml;
- greens of cilantro - to taste.
Preparation
The first thing right in the pan in which you are going to boil the soup, save the onions and season with paprika and cayenne pepper. Add the scalloped garlic chicken to the onions and pour in the broth. As soon as the liquid comes to a boil, select a pair of ladles in a separate bowl and dissolve cream cheese and pieces of cream cheese in the broth. Pour the cheese solution into the broth in a saucepan, and then send the third sort of cheese - hard.
While the broth again comes to a boil, blend the meatballs from the mixture of minced meat with hard cheese, soaked in the milk of brioche and greens. Throw the meatballs in the cheese broth and cook until ready.
Cheese soup with meatballs can be cooked in a multivark, for this, first save the onion on "Baking", and after adding the liquid, switch to "Soup" and proceed to the rest of the manipulations.
Cheese soup with meatballs - recipe
Ingredients:
For meatballs:
- chicken mince - 320 g;
- handful of bread crumbs;
- garlic chives;
- grated cheese - 35 g;
- onions - 35 g.
For soup:
- onion - 55 g;
- Dried basil, oregano, thyme, paprika - 1/2 teaspoon each;
- tomato paste - 35 g;
- tomatoes in own juice - 430 g;
- chicken broth - 480 ml;
- grated cheese - 85 g.
Preparation
Combine the forcemeat with the bread crumb, garlic chopped, chopped onions and cheese. Form the meatballs and leave them in the freezer until they are needed.
In a saucepan, sprinkle onions with dried herbs and paprika. Add tomato paste to the roast, pour in tomatoes in your own juice, broth and fry for 15-20 minutes. Beat the soup base with a blender, bring it back to the boil, add the cheese and meatballs. After 7-10 minutes, the cheese soup with meatballs will be ready for serving.