Cheesy Meatball Soup


Meatballs are so absolutely wonderful, beefy, round and unassuming.
What’s better even still? Cheese soup with meatballs. I mean, I had to go there, right? This recipe uses a simplified version of my meatball recipe, along with my cheese sauce, (seen previously coddling these sexy, sexy tots).

All ingredients combined prior to cooking.

Fresh and lovely

So what’s better than cheese you can add beef and veggies to for a savory, sumptuous crock pot dish? Really, this is such a wonderful dinner because you can prep everything in advance and then go for broke on those busy week nights.

You can even make your meatballs ahead of time, freeze and start cooking the morning you have the hankering for a comfort dish that’s both low carb and super healthy. Here, the meatballs are fresh and they held together tremendously well in the dish, even after 6 hours!

Of course, if you want to bring the sexy, be sure to sprinkle the soup with bacon bits just to say POW, or add to the soup for extra, meaty, chewy goodness.

Finally, the meatballs are tender and juicy, and they hold together wonderfully, even after cooking. It’s fun to have all of those textures and flavors together in a bowl of soup. But enough about me and mah soup.Let’s get to it.

Crockpot Cheesy Meatball Soup
Meatballs
1 lb ground beef
1 egg
1/4 cup LC-Breading mix (can sub with ground flax seed meal)
1 tsp salt
1 tsp oregano
1 Tbsp parsley
1/2 tsp garlic powder
1/2 tsp pepper

For the stock
2 cups organic beef broth (or stock)
1/2 green bell pepper, chopped fine
1/2 red bell pepper, chopped fine
1 chopped celery stalk
1/2 cup chopped purple onion

5 large mushrooms, chopped
5 strips bacon (optional or for garnish)

1. Meatballs: mix ingredients together thoroughly.
2. Shape into medium size meatballs.
3. Place uncooked meatballs and all other ingredients (stock recipe), except cheese sauce, in 4 quart crock pot.
4. Stir gently. 
5. Cover and cook on low 6-8 hours.


Cheese Sauce:
4 Tbsp water
4 Tbsp heavy white cream
4 Tbsp butter
8 slices American cheese

6. Preparecheese sauce by placing all ingredients in a microwave safe dish.
7. Microwave for 2-3 minutes, stirring every 30 seconds. 

8. Add cheese sauce to the soup, stirring gently until blended. 

Makes about 6 servings, or a little over 6 cups of soup.

Nutritional Information per serving:  Calories: 419, Carbohydrates: 5.7 g, Fiber: 2 g, Net Carbohydrates: 3.7 g, Protein: 27 g, Fat: 32 g

Print Friendly

Comments

  1. Wow! This is really good. Just made it on the stove stop. I realized this morning my crockpot is still AWOL (loaned it out) so I cooked my meatballs in the oven this morning and just threw together the rest of the ingrediants. I used flax meal in the meatballs which I really like. My Grandma used to make a french onion soup with cheddar in it instead of swiss and the broth of this soup tastes a lot like it. This is a keeper!

  2. So is the last ingredient for the actual meatballs listed as pepper and then the following ingredients listed as essentials for the broth that the meatballs are to be cooked in?

    • You are correct! I fixed this and added back the image that was accidentally pulled with one that shows all ingredients in the crock pot.

  3. This soup sounds great!! Do you use packaged American cheese for your cheese sauce or can I use the sliced American from the deli counter???

  4. Could you cook this on high

  5. Made my “quick” version of this tonight on the stove – YUMMY! I didn’t have all the veggies…crumbled hamburger and cooked with onion and celery. Added broth and brought to a boil and cooked about 15 minutes. Added butter, cream, 2 slices of cheese, and some cream cheese – stirred til melted.

  6. Do you add the cream sauce to the crockpot or do you wait until the rest has cooked in the crock pot and then add the sauce?

    • I added the cream sauce to the crock pot. I didn’t have curdling and my hat as kept consistent. I have heard that adding cream later is a better idea due to high, prolonged heat causing potential issues.

  7. Would you happen to have the nutritional breakdown for this?

  8. I am trying to get some crock pot freezer meals together for when my sister has her baby. Do you think I could freeze this before it gets cooked all together?

  9. Can you substitute Chia seeds for the Flax in any of the recipes?

    • Your Lighter Side says:

      I would think so, absolutely! You may want to grind or process the seeds or they stay crunchy.

  10. Just an fyi… almond flour works well in place of the flax. (I’m not a huge fan of flax’s taste or texture).

  11. I was being lazy and didn’t want to make meatballs. So I threw the ground beef in the pot instead of making it into a meatball. I also threw Italian seasoned bacon chunks into the pot as well and used young gouda cheese for the sauce. My husband has officially claimed the left overs for his lunch tomorrow. ;-) It was pretty darned tasty.

Trackbacks

  1. [...] Cheesy Meatball Soup  <—- I hope it is good.  I also hope Grayson eats it. He is the world’s worst eater.  He would probably eat chicken nuggets and fries all day long or goldfish crackers.  He has been requesting apple sauce and bananas at the grocery store lately. He even asked for carrots one day in the produce section at Winco which is awesome. [...]

  2. [...] Beef IF, GF, SF, -5 Crock Pot Beef Brisket IF, GF, SF, -5 NEW: Crock Pot Lasagna IF, GF, SF, -5 Cheesy Meatball Soup IF, GF, SF, -5 Cream of Bacon Mushroom Soup GF, SF, -5 Savory Potatoless Chowder GF, SF,  -5 [...]

  3. [...] Cheese Soup   Cheesy Meatball Soup IF, GF, SF, -5 Cream of Bacon Mushroom Soup [Pictured] GF, SF, -5 Cream of Jalapeno Soup  GF, [...]

Leave a Reply