Cheese Ball Soup
6 servings
40 minutes
Cheese ball soup is a delicate and aromatic dish from European cuisine. Its roots can be traced to the culinary traditions of Central Europe, where cheese plays a key role. This soup combines the rich flavor of chicken broth with the softness of cheese balls that dissolve in hot liquid, giving the dish a creamy hue. Vegetables—bell pepper, carrot, onion, and potato—add freshness and make it nutritious. Herbs add a touch of freshness and complete the flavor composition. This soup is perfect for cozy family lunches or dinners, warming and satisfying. It can be served with crispy baguette or garlic croutons for an even more interesting combination of textures and flavors.
1
Grate the cheese on a coarse grater.
- Cheese: 100 g
2
Add butter, mix in the egg. Pour in the flour, knead the dough. Put it in the fridge for 30 minutes.
- Butter: 70 g
- Chicken egg: 1 piece
- Wheat flour: 100 g
3
Chop the onion and pepper finely, and grate the carrot on a coarse grater.
- Onion: 1 piece
- Bell pepper: 1 piece
- Carrot: 1 piece
4
Add vegetables to the boiling broth. Peel and dice the potatoes, add them to the broth. Cook for 20 minutes.
- Chicken broth: 3 l
- Potato: 4 pieces
5
Roll balls from cheese.
- Cheese: 100 g
6
Chop the greens and add them with the balls to the broth. Cook for another 10 minutes.
- Fresh herbs: 1 bunch
- Ground black pepper: to taste
- Salt: to taste
