A creamy soup is turned into a crock pot or instant pot cheesy meatball soup with just a few pantry staple ingredients like carrots, potatoes, garlic, and corn, then add the cheese!
This year we are making sure we are on top of slow cooker and instant pot meals in case you’re freezing and not feeling like slaving over a stove like we are.
I’m going to include instructions for cooking this meatball soup recipe on the stove top as well.
Ingredients for Creamy Meatball Soup
I love a good hearty soup full of veggies, meatballs and cheese! This easy soup recipe checks all the boxes. Here is what you will need…
- Meatballs: We just buy a package at the store to keep it easy, but you can make meatballs at home if you want.
- Butter: used to sauté the veggies
- Vegetables: garlic, carrots, celery, potatoes and corn
- Soup Base: beef broth, whole milk, Worcestershire sauce, and Tabasco
- Salt: adds flavor
- Cornstarch: thickens the soup
- Cheeses: sharp cheddar and Monterey Jack
The measurements for all the ingredients can be found in the recipe card at the end of this post. You can also save and print the recipe there.
How to Make Cheesy Meatball Soup – Slow Cooker
While you can totally just dump this all in a crock pot and wait 8 hours to build the right texture and flavor it’s not the way I do it.
I know, you don’t want to dirty another pan, but it’s quick and easy and the flavor will be worth it.
- Heat a dutch oven or large skillet over medium high heat and add the butter. Once it’s melted add the onions and cook, stirring occasionally until tender, about 5 minutes.
- Add the carrots, celery and garlic and cook for another 3 minutes.
- Throw in your frozen meatballs (unless you really want to go through the work of cooking homemade) just to get all of that flavor browning on them.
- Dump everything but the cornstarch and cheese into a slow cooker and put it on low for 6 hours or high for 3.
- Right before serving, combine the cheese and cornstarch in a separate bowl and then mix to combine.
- Add the cheese mixture to the soup and stir until the cheese is melted and the soup has thickened.
- Serve with a sprinkle of fresh parsley for garnish and a good hearty bread!
Watch How This Cheesy Meatball Soup is Made…
Welcome to the weekend, my friends! This past weekend with my sisters was great fun – in a whole lot of snow. We arrived at my sister’s cabin (pictured above) to find far more snow than we anticipated. We settled in for the night and then enjoyed a fantastic hike in the snow the next day before we headed back down the mountain.
I finally made it back home on Wednesday night (thanks to canceled and rescheduled connecting flights due to storms), just in time to enjoy the snow that has finally drifted our way here in Ohio. The whole family is home and tucked inside this weekend. I’m sipping a latte, snacking on popcorn, and enjoying the smell of this chili simmering on the stove while I write this newsletter.
ON THE BLOGS THIS WEEK: Light and fluffy, slightly tangy, Buttermilk Pancakes – these are the diner style pancakes that you love. This recipe is the reason there is always buttermilk in our fridge.
Topped with maple syrup, buttermilk syrup, brown sugar butter syrup, berry sauce and whipped cream, or whipped strawberry butter, you can’t go wrong with a pancake breakfast.
Savory ground beef mingles with the earthy goodness of carrots and peas beneath a warm blanket of cheesy mashed potatoes in this Irish Cottage Pie.
Irresistibly crispy and nutty sprouts are balanced with sweet and tender caramelized carrots in this recipe for Roasted Brussels Sprouts and Carrots.
Gooey cheese, slightly sweet peppers, flavorful mushrooms, and a not-so-secret ingredient come together to make this easy Vegetarian Breakfast Casserole a surefire hit.
Wonderfully simple to make, and with an incredibly bold vanilla flavor, Philadelphia Style Ice Cream is hands down, the best simple vanilla ice cream I have ever made.
Heath Bar Cookies start with a chocolate chip cookie dough base, but in addition to those melting semi-sweet morsels, these rich buttery cookies contain the toffee-tastic magic of Heath bars.
What I’m CRAVING: This very simple Read more
We are here to simplify your week with a full menu plan! 7 easy, family friendly recipes that will satisfy all the hungry mouths at the table! Here is your weekly menu plan for this last week of January…
Let’s ease into the week with an easy ground beef recipe so you can have dinner on the table in less than 30 minutes!
It looks and sounds super fancy but couldn’t be easier!
Make a double batch of rice for this meal and save half for Friday night!
This might seem odd for a dinner meal, but it is one of our favorites! It’s so comforting, and you can add a side of bacon or sliced fruit to make it more of a meal.
Use the leftover rice from Wednesday night and make this easy meatball recipe! Asian flavors are always a hit for our family!
There is honestly not a better chicken tortilla soup out there! You have to try this delicious soup recipe!
This is a lasagna like you have never had before!
READ: Weekly Menu Plan – Jan. 22 to Jan. 28
Made with just 9 simple ingredients, these easy Hoagie Rolls are the perfect base for French dip sandwiches, meatball sliders, pesto meatball sandwich and more!
I am all about homemade bread recipes! Homemade is just always better. These homemade hoagie rolls are soft and chewy and so easy to make. You’re going to absolutely love this recipe! The texture is perfect. They are slightly hard and crunchy on the outside and soft and pillowy on the inside.
Easy Hoagie Recipe
I’m ready for it. Go ahead and let me have it about how darn long I took to post our hoagie roll recipe. And if you’re new here I’ll let you in on my story. It’s not a very exciting one, but it is the truth.
Years ago I posted our favorite recipe for French Dip Sandwiches. It’s a slow cooker recipe with only a few ingredients, all of which are generally on hand anyway, so it makes it easy to bust out a comfort foods dinner without a trip to the grocery store.
Why Make Fresh Hoagie Rolls?
BECAUSE YOU WILL BE A HERO.
We even make our own hoagie rolls because it goes so fast, it’s easier for me than to remember to run to the store. The only problem is, I didn’t think everyone else would want to make them too, but boy was I wrong!
At first there was a comment saying they would like the recipe and I had stated I would post it, but I forgot and got busy aka side tracked with the gazillion recipes always floating around in my head. And then over the past few months that recipe has gotten really popular and I not only started getting more comments, but emails too!
Last week we were eating french dip sandwiches for dinner when, BAM! I remembered that I was going to photograph them. I had hardly any light left and we were literally eating them so I quickly threw the hoagies on a board, snapped a few shots and now here we are.
What’s Needed for Hoagie Rolls?
To make this hoagie bread recipe, you need 9 simple ingredients:
- Warm Water: helps activate the yeast
- Instant Yeast: you can use active dry yeast, but you’ll need to activate it before adding it to the recipe
- Granulated Sugar: feeds the yeast and helps activate it
- Honey: adds natural sweetness and flavor
- Flour: just regular all-purpose flour
- Salt: adds flavor
- Butter: adds flavor
- Egg: combines with the milk to create and egg wash
- Milk: the egg wash creates a shine on the rolls and helps it get golden
The measurements for all the ingredients are listed in the recipe
Wonderfully simple to make, and with an incredibly bold vanilla flavor, Philadelphia Style Ice Cream is hands down, the best simple vanilla ice cream I have ever made.
Served on its own or with a drizzle of caramel sauce or hot fudge, this is an ice cream worthy of any occasion.
Try scooping the ice cream over a warm brownie or stir brownie chunks or crumbled cookies into the churned ice cream before tucking it in the freezer. However you make and serve this ice cream, it’s certain to be a win with everyone.
Philadelphia Style Ice Cream
Did you know that Philadelphia style ice cream is simply ice cream made with no eggs? I have tried some impressively rich ice creams (made with eggs) over the years.
However, we are not used to ice creams that rich, so they are not frequently made in my home. Besides, I’ll be honest, I like to make things simpler and not more complicated in the kitchen wherever possible.
I’ve made this recipe both cooked and uncooked. If you are really in a rush, you can simply stir everything together cold and pour it into the machine. But, simmering just long enough to dissolve the sugar and then cooling it again truly makes it even better. So, that is how I usually make it.
Stir, Simmer, Stir, Chill and Freeze; less than 10 minutes of actual prep time. If I put the mixture together in the morning, and then freeze it in the afternoon, we are easily having Philadelphia ice cream for dessert the same evening.
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