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…
These chicken meatballs are so juicy and flavorful but they are also healthier! Serve them over creamy sun dried tomato and mushroom orzo and you’ve got a new family recipe!
Last year we visited Israel for a couple of weeks and ate, and ate, and ate. The breads there, my goodness, there’s just nothing like bread outside of the USA. But what was interesting was that as much as we ate we really didn’t feel gross nor did we come home gazillions of pounds heavier. It was just fresh food and that made all the difference. Since coming home and dreaming of those cobblestone streets and warm challah, I’ve been heavily focused on dishes that incorporate more herbs and brightness to simple meals.
Meatballs are awesome, but a chicken version that’s still moist and juicy with the freshness of all those beautiful herbs is exactly what this blog needed.
I especially love the fried herbs we toss on top at the end. They are so delicate but still pack their flavor.
And before you ask, I don’t know what the best part of our trip was; Petra was amazing, Israel was like breathing new air, and the borders of Syria and Lebanon, well some of the best food we had all through the trip was there!
I think you have to leave home every now and again in order to find out what home really is to you. Home is everyone I love, a casual night around the table with no deadlines or hurrying and a big plate of the creamiest orzo dotted with earthy mushrooms and fragrant meatballs.
Ingredients Baked Chicken Meatballs
Get ready for bold flavorful chicken meatballs that are moist and super easy to make! While those are baking, you whip up creamy orzo and you have a great simple family meal. Here is what you will need…
For the Meatballs
- Panko Bread Crumbs: You can also crush up crackers or use regular breadcrumbs. These help bind the meatballs together.
- Milk: We use 2% or whole milk and it helps keep the meatballs moist.
- Olive Oil: helps the meatballs become golden when they bake
- Salt: adds flavor
- Aleppo Pepper: This is optional, but it adds great Middle Eastern flavor.
- Ground Chicken: ground chicken thighs also work or ground turkey
- Eggs: the real binders for the meatballs
- Grated Parmesan: adds flavor and helps hold the shape of the meatballs
- Shallot: adds flavor
- Garlic Powder: adds flavor
- Fresh Herbs: parsley, thyme, rosemary or you could do 1 teaspoon of Italian seasoning
For the Orzo
- Sun-Dried Tomatoes: adds bright pops of flavor
- Oil: Use the oil from the sun-dried tomatoes jar. If you aren’t using sun-dried tomatoes, add an additional tablespoon butter.
- Butter: used if you don’t use the sundried tomato oil, helps sauté the mushrooms, shallots and herbs
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