Soup with meatballs and processed cheese
6 servings
60 minutes
Meatball soup with melted cheese is a true embodiment of comfort and gastronomic tenderness. This French recipe combines the velvety texture of melted cheese with the rich flavor of meatballs, creating a harmonious and warming dish. It is believed that such soups originated in the rural kitchens of France, where cooks sought ways to make meat more hearty and flavorful. Tender meatballs in aromatic broth, complemented by a soft cheesy taste, make this soup an ideal choice for cold evenings. It is served with crispy baguette or fresh herbs, enhancing the depth of flavor. A light creamy note makes it an extraordinarily comforting meal suitable for both family lunches and exquisite dinners. The soup pairs excellently with white wine, revealing its delicate taste.
1
Prepare the minced meat: add an egg, salt and pepper, and mix.
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Pour cold water into a pot and place it on high heat. Roll meatballs from the minced meat and drop them into the water. Remove the foam. Then reduce to medium heat.
- Ground beef: 350 g
3
Wash, peel, and dice the potatoes. Wash, peel, and finely chop the onion, carrot, and garlic.
- Potato: 300 g
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 4 cloves
4
Fry the onion and carrot in a pan until golden brown.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 20 ml
5
Add potatoes to the broth. Boil for 10 minutes.
- Potato: 300 g
6
Add onion, carrot, and squeeze garlic. Boil for 10 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 4 cloves
7
Add cheese and herbs. The cheese should melt. Add salt and pepper to taste.
- Processed cheese: 100 g
- Italian herbs blend: to taste
- Salt: to taste
- Ground black pepper: to taste
8
Let it steep for 10 minutes.
