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…
Moist, sweet, and lightly spiced, this carrot cake with cream cheese frosting is the food of which sweet tooth dreams are made.
Pioneer Woman Carrot Cake
For the longest time, years actually, I was on a hunt for the best carrot cake recipe. Carrot cake is one of Sean’s favorite cakes and I tried several cakes that were good, but they just didn’t measure up to our expectations. We both have a hard time resisting carrot cake anytime it is served, so the idea of making the perfect carrot cake at home was irresistible.
Then I found Ree Drummond’s carrot cake recipe and let me tell you, this baby measures up. I haven’t tried another recipe since I made this one for the first time over ten years ago. I make it at least once a year, sometimes more often than that.
This carrot cake is moist and sweet and incredibly flavorful. Classic carrot cake often includes pecans in the frosting, so I’ve listed them below as optional. (I rarely include nuts in my cakes and frostings, so I often skip them when making a cake just for my family to enjoy.)
Simple Carrot Cake
It shouldn’t come as news to any of you that I am not a cake decorator. Not even a little bit. My sister and I baked this cake one time when I was visiting her and while the word “rustic” covers a multitude of mistakes, it might be pushing it here.
When you’re spending time with your sister, laughing at your mistakes is way more fun than attempting to fix them.
As long as a cake is covered in frosting, I’m happy.
I’ve tried to force myself to care what a final cake looks like, but even for a pretty blog post, I’m just not that girl. (You can thank my sister Jenny for the fact that she added flowers to the cake the first time I photographed this cake and managed to make it presentable.)
My favorite cakes are almost always baked in sheet pans or flipped out of a bundt pan. Jenny and I doubled the recipe and made two generously sized cakes–a layered round cake and a bundt cake–to serve a ton of people.
The recipe as written below makes a cake that’s larg
Lemon roasted carrots and parsnips are salty and sweet and get all caramelized and delicious as they roast.
We top them with a honey lemon dressing to make a side dish easy enough for a weeknight meal but also fancy enough to be a side for your Easter (or Thanksgiving or Christmas) feast!
Filled in More Ways than Just with Food
I’ve been really craving the simple classic recipes of the past lately. It’s almost like a feeling of homesickness and nostalgia for childhood has started to grow inside of me. I don’t quite know what has triggered it or even what to do with it, but I’ve found myself looking back on life with a tenderness and fondness I haven’t ever had.
I was a living-with-one-foot-in-tomorrow-girl for most of my junior high and high school years. I think it was in part because I had two older sisters that were far enough apart from me in age that they were already off to college and I felt left behind. I know now that living that way isn’t the best idea, but I have to be mindful now of not looking back with the same feelings.
Being present, breathing in happiness right now instead of waiting for it or missing it from yesterday has become really important to me. Part of merging all of my worlds into one has been a bringing together of recipes we used to love but have gotten distracted with new, modern ideas. Roasted carrots and parsnips might seem old-school, but I bet you’ll be filled in more ways than just with food by making them.
Ingredients for Roasted Carrots and Parsnips
The ingredients are simple and few. Here is what you will need:
- Carrots: You can peel them if you want but it is not necessary.
- Parsnips: If the parsnips are really thick, cut them in half so they closely match the size of the carrots.
- Garlic: Keep the cloves whole and in the peel so they can roast with the veggies.
- Olive Oil: Helps the veggies caramelize to golden perfection.
- Kosher Salt: Enhances the flavors of the vegetables.
Dressing
- White Wine Vinegar: If you don’t have it, red wine vinegar makes the best substitute or rice wine vinegar (not seasoned) will also work great.
- Lemon Zest: Adds a bright and fresh punch of flavor that pairs so well with root vegetables.
- Honey: Adds natural sweetness and thickens the dressing.
- Parsley: Fresh is preferred but if you have to use dried, use 1 teaspoon.
The measurements for each ingredient can be found in the recipe card at the end of this post.
Do Parsnips Need to Be Parboiled Before Roasting?
Normally I would say no, but we like to parboil both the carrots and parsnips for this recipe. Then dry them thoroughly and let the oven do all the work roasting and caramelizing them. Parboiling cuts down on the roasting time and lets the caramelization happen perfectly.
Should I Peel Parsnips Before Roasting Them?