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…
Orange glazed pork tenderloin is marinated in a delicious rub and then glazed in a sweet and tangy sauce making it juicy on the inside and crusty on the outside.
I have not had many pork tenderloins and it hasn’t helped that Cade hasn’t been interested in them either. Every now and again I’d step into the ol’ Pinterest app and sure enough another pork loin was front and center. Now I know all about algorithms and that Pinterest had caught on that I slowed my scrolling seeing the pics but even so, it worked.
I’ve been testing and testing to turn an often flavorless meat into dish for a Sunday dinner that wasn’t a hassle but looked and tasted like the best home cooked meal ever. The key? Letting the rub sit on the meat for a whole day. And what rub is that? Based off of an old orange and cranberry relish my sister used to stuff breaded chicken with. Oh it’s so good!
What Ingredients Do You Need for Orange Glazed Pork Tenderloin?
Aside from the pork tenderloins, you will need a few ingredients for the rub and few ingredients for the sauce. A phenomenal homemade meal is just this easy. Here is your shopping list:
- Pork Tenderloin
- Orange
- Orange Juice
- Garlic
- Smoked Paprika
- Olive Oil
- Kosher Salt
- Yukon Gold Potatoes
- Brussels Sprouts
Sauce
- Orange Zest
- Orange Juice
- Brown Sugar
- Orange Marmalade
- Rosemary
- Cinnamon
The measurements for each ingredient can be found in the recipe card below.
How to Make Orange Glazed Pork Loin
I love when a Sunday dinner is quick and easy but tastes like you’ve been in the kitchen for hours and hours. That is this pork tenderloin recipe in a nutshell! Here are the basic steps:
- Combine all the ingredients for the paste in a blender or food processor and blend until smooth.
- Rub all over the pork and cover with plastic wrap. Keep in the refrigerator for at least 8 hours.
- Remove from fridge and wipe off the excess rub. Let rest.
- Combine all the ingredients for the sauce in a saucepan and let simmer until it thickens.
- Preheat oven and bake, adding some sauce for the last 20 minutes.
- Prep the veggies and add them the last 20-30 minutes.
- Pour the remaining sauce over the top with fresh herbs for garnish.
- Let rest then slice and serve.
The complete instructions can be found in the recipe card at the end of the post.
Is Pork Loin The Same As Pork Roast?
Pork loin is a cut of meat. The proper term is po
Without any added sugars at all, these Whipped Sweet Potatoes are one of the best sweet potato dishes I have ever tasted. Fluffy, creamy, sweet, and fragrant with vanilla, these whipped sweet potatoes are so good, you just might find yourself choosing a second helping for dessert in lieu of pie.
I know. It sounds made up. Someone would choose a ladle full of sweet potatoes over a slice of pie? With these whipped sweet potatoes, it actually happens. These creamy, fluffy sweet potatoes are far more than your run-of-the-mill mashed potatoes.
Whipped Sweet Potatoes
In this recipe, the sweet potatoes are roasted until they are bursting with rich flavor. The color is intense and the flavor is almost indescribable.
The roasting step makes such a difference to the final flavor compared with boiling or steaming the spuds. That time in the oven brings out a robust flavor that pairs well with the fragrant vanilla whipped in.
Vanilla Whipped Sweet Potatoes
The addition of vanilla provides a delicious undertone to this sweet potato side dish. Then, a generous helping of butter and real cream take these whipped sweet potatoes to a level I can only compare with a warm mousse.
What makes these potatoes whipped? Instead of mashing the roasted sweet potatoes by hand, I used a food processor to combine the ingredients and achieve that fluffy, mousse-like texture.
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