Cheesy Meatball Soup

3.85 from 39 votes

A creamy, cheesy soup is kicked up a notch with chunks of potatoes and carrots and big ol' meatballs for the ultimate flavor!

Prep Time15

Cook Time45

Total Time1

Course: 50 of the Best Easy Soup Recipes for Families

Cuisine: American

Keyword: cheese, crock pot, crockpot, instant pot, meatballs, slow cooker, soup, vegetables

Servings:

Author: Sweet Basil

In a large skillet, add the butter and once melted add the onions, cooking for 3-5 minutes or until tender. Add the garlic, celery, and carrots and cook for another 5 minutes.
2 Tablespoons Butter, 1/2 Onion, 1 Clove Garlic, 1 Cup Carrots, 1 Cup Celery
Add the meatballs, just to brown them again on each side, about 3 minutes total.
1 Package Meatballs
Pour everything into a slow cooker except the cornstarch and cheese.
2 Cup Beef Broth, 2 ½ Cups Whole Milk, 2 Cups Potatoes, 1/4 teaspoon Worcestershire Sauce, 1/2 teaspoon Tabasco, 1 Cup Corn, Salt and Pepper
Cook on high for three hours.
In a bowl, combine the cheeses and cornstarch, tossing to coat.
2 Tablespoons Cornstarch, 2 Cups Sharp Cheese, 2 Cups Monterey Jack Cheese
Stir the cheese and cornstarch into the pot and serve!

Turn the instant pot to saute and follow the beginning directions right in the instant pot.
2 Tablespoons Butter, 1/2 Onion, 1 Clove Garlic, 1 Cup Carrots, 1 Cup Celery
Push cancel. Add the remaining ingredients (except the milk/cream, cornstarch and cheeses) and reset the instant pot to high pressure for 15 minutes. Add the lid and turn the valve to seal. Allow a 10 minute natural release and then push cancel.
1 Package Meatballs, 2 Cup Beef Broth, 2 ½ Cups Whole Milk, 2 Cups Potatoes, 1/4 teaspoon Worcestershire Sauce, 1/2 teaspoon Tabasco, 1 Cup Corn
Press the saute on more mode again and once boiling stir in the cornstarch and cheese. Serve with bread!
2 Tablespoons Cornstarch, 2 Cups Sharp Cheese, 2 Cups Monterey Jack Cheese

In a large dutch oven, add the butter. Once the butter has melted, add the onions and cook until tender.Add the meatballs and brown them on each side.
2 Tablespoons Butter, 1/2 Onion, 1 Package Meatballs
Add the garlic, celery and carrots and cook for about 5 minutes.
1 Clove Garlic, 1 Cup Celery, 1 Cup Carrots
Pour in the rest of the ingredients (except the cornstarch and cheeses) and let it simmer for 30-45 minutes or until the potatoes are tender. If I have the time, I let is simmer on the lowest possible heat all day just to let the flavors deepen.
2 Cup Beef Broth, 2 ½ Cups Whole Milk, 2 Cups Potatoes, 1/4 teaspoon Worcestershire Sauce, 1/2 teaspoon Tabasco, 1 Cup Corn, Salt and Pepper
Combine the cornstarch and cheeses and add just before serving stirring in until melted.
2 Tablespoons Cornstarch, 2 Cups Sharp Cheese, 2 Cups Monterey Jack Cheese

Soup can be frozen for up to 5 months. Cool completely, then freeze.