Name: Creamy Meatball Soup with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound package of meatballs; 2 tablespoons butter; 1/2 onion, minced; 1 clove garlic, minced; 1 cup carrots, sliced; 1 cup celery, diced; 2 cups beef broth; 2 ½ cups whole milk (or a mix of heavy cream and milk); 2 cups potatoes, peeled and cubed; 1/4 teaspoon Worcestershire sauce; 1/2 teaspoon Tabasco sauce; 1 cup frozen corn; Salt and pepper to taste; 2 tablespoons cornstarch; 2 cups sharp shredded cheese; 2 cups shredded Monterey Jack cheese (or a cheese blend)

Description

Looking for a hearty and delicious meal? Try our Creamy Meatball Soup with Vegetables recipe for a comforting dinner idea. Discover a new favorite dish today!

Ingredients

Scale

1 pound package of meatballs
2 tablespoons butter
1/2 onion, minced
1 clove garlic, minced
1 cup carrots, sliced
1 cup celery, diced
2 cups beef broth
2 ½ cups whole milk (or a mix of heavy cream and milk)
2 cups potatoes, peeled and cubed
1/4 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 cup frozen corn
Salt and pepper to taste
2 tablespoons cornstarch
2 cups sharp shredded cheese
2 cups shredded Monterey Jack cheese (or a cheese blend)

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Instructions

Step 1: For the Slow Cooker:. In a large skillet, melt the butter over medium heat. Add the minced onion and cook for 3-5 minutes until softened. Add garlic, celery, and carrots, and continue to cook for an additional 5 minutes. Brown the meatballs in the skillet for about 3 minutes on each side. Transfer everything from the skillet into the slow cooker, except for the cornstarch and cheeses. Add beef broth, milk, potatoes, Worcestershire sauce, Tabasco sauce, corn, and season with salt and pepper. Cover and cook on high for 3 hours. In a bowl, mix the shredded cheeses with cornstarch, then stir into the slow cooker. Let it cook for another 5-10 minutes until the cheese melts. Serve hot.
Step 2: For the Instant Pot: Set the Instant Pot to “saute” mode. Add butter, onions, garlic, celery, and carrots to the pot. Cook until softened. Cancel the saute function. Add meatballs, beef broth, milk, potatoes, Worcestershire sauce, Tabasco sauce, corn, and season with salt and pepper. Seal the Instant Pot lid, and set it to high pressure for 15 minutes. After cooking, allow a 10-minute natural release, then cancel the pressure function. Set the Instant Pot back to “saute” mode. Stir in cornstarch and shredded cheeses. Stir until melted and thickened. Serve with your favorite bread.
Step 3: For the Stovetop: In a large Dutch oven, melt butter over medium heat. Add onions and cook until softened. Add meatballs and brown on all sides. Add garlic, celery, and carrots, and cook for about 5 minutes. Pour in beef broth, milk, potatoes, Worcestershire sauce, Tabasco sauce, corn, and season with salt and pepper. Bring to a simmer and cook for 30-45 minutes until the potatoes are tender. Stir in the cornstarch and cheeses just before serving. Let the cheese melt and blend into the soup. Serve hot.
Step 4: Details: This creamy meatball soup is the ultimate comfort food, offering rich flavors from tender meatballs, vegetables, and a luscious creamy base. You can make it using a slow cooker, Instant Pot, or on the stovetop, depending on what suits your schedule. It’s a perfect hearty meal for busy weeknights or relaxing weekends.

Notes

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Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg