Cheese soup with meatballs - the perfect winter dish

Cheese soup with meatballs Rare people throughout the year powered by the same product, as a rule, the menu has a pronounced seasonality in summer eat more fruits and vegetables, low-fat vegetarian dishes and cold soups; and in the autumn and winter on the tables popping up high-calorie meals, has a warming effect. These "winter" dishes can be safely attributed a variety of soups with cheese: thick and hearty, they slowly cool and well warmed those who are tired or cold. It is best warms and refreshes cheese soup with meatballs, endearing delicate texture and exquisite flavor.

Cheese soup - delicious and nutritious

The main component of the cheese soup is, of course, cheese. Commonly used hard cheeses or cheese, but there are a lot of recipes with brine cheeses (such as cheese), as well as with soft cheeses with mold. Due to the fact that the cheeses are melted in hot water or broth, cheese soup has a delicate creamy texture and rich flavor, which depends on the type of cheese used.

It is thanks to the rich and the rich taste of cheese soups usually do not need lots of extras - they just add the onions, carrots, and sometimes roots and potatoes or rice. Less often add various meat products typically bystrovarkie - for example, meat or chicken meatballs, which enriches the flavor of the cheese soup.

For cheese soup turned out really delicious, per liter of liquid to be added is not less than one hundred grams of cheese (melted or solid). In order for the cheese curled into the boiling liquid, it is necessary to prepare these soups with constant stirring. Cooking cheese soups should be fast because the long cooking degrades the taste of the dish. To do this, lay like soups prepared foods: rice (if provided recipe) Boil until half cooked in water and vegetables and meatballs are fried in oil before placing in the soup. There cheese soup is recommended immediately after preparation: re-warming spoils the taste of the dish.

Cooking cheese soup with meatballs

In order to prepare a simple and fast, but very delicious cheese soup with meatballs, you will need two liters of water, two hundred grams of cheese, three medium-sized potatoes, a carrot of medium size, one medium onion, three hundred grams of lean ground beef, salt , pepper and herbs.

Water to boil and add the finely diced potatoes. Finely chopped onion and grated carrot fry in a little oil, and also add to the soup. In minced meat add salt and pepper. Mix well and make small (no more cherries) round meatballs that you need a good rummage in the pan.

When the potatoes are cooked in soup to dissolve cheese (this must be done with constant stirring) and then add the fried meatballs. Then cook the soup over medium heat for five to ten minutes, then serve immediately to the table, sprinkled with greenery.

Meatballs in this recipe can be successfully replaced by chicken, cheese and instead use grated cheese durum, which is to be added at the end of cooking in small portions with constant stirring. If desired, this soup can add a little dry white wine, which will stress the delicate flavor of cheese. But better to use spices sparingly to not distort the taste.

How to cook cheese meatballs

Ingredients:

three cups grated cheddar cheese
a mixture of one cup Bisquick baking mix
half teaspoon salt
quarter teaspoon pepper
quarter teaspoon garlic powder
450g minced beef

Cooking

In a large bowl, mix the cheese, salt, pepper, garlic powder and Bisquick baking mix, then sprinkle with a mixture of ground beef, and the resulting mix well. Heat the oven to 200 degrees.
Form of minced meat balls with a diameter of 2-3 cm, put them on a shallow baking sheet, greased. Bake at 200 degrees for twelve minutes or until tender. Then put on a paper towel.
Serve as an appetizer Low calorie snacks before the main dish or sauce for spaghetti. Especially delicious combined with salad and bread.