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Cheesy Meatball Soup

Total Time

Prep: 15 min. Cook: 45 min.


6 servings (2 quarts)

With meat, potatoes and other vegetables, this rich-tasting soup is really a meal in one. Process cheese sauce makes it taste like a cheeseburger. I serve this soup with a nice crusty loaf of French bread. —Ione Sander, Carlton, Minnesota
Cheesy Meatball Soup Recipe photo by Taste of Home


  • 1 large egg
  • 1/4 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1 pound ground beef
  • 2 cups water
  • 1 cup diced celery
  • 1 cup whole kernel corn, drained
  • 1 cup cubed peeled potatoes
  • 1/2 cup sliced carrot
  • 1/2 cup chopped onion
  • 2 beef bouillon cubes
  • 1/2 teaspoon hot pepper sauce
  • 1 jar (16 ounces) cheese dip


  1. In a large bowl, combine egg, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  2. In a large saucepan, brown meatballs; drain. Add the water, celery, corn, potatoes, carrot, onion, bouillon and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink and potatoes are tender, about 25 minutes. Stir in the cheese dip; heat through.

Nutrition Facts

1-1/3 cups: 421 calories, 24g fat (15g saturated fat), 118mg cholesterol, 1959mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 26g protein.

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Average Rating:
  • laceyest
    Nov 8, 2014

    I've been making this soup since the 1980's and the family just love it. I don't brown the meatballs...I just add them to the simmering soup and let them cook that way. It adds more flavor to the soup and it's one less dirty pan to deal with. Be sure to get Cheez Whiz. No other processed cheese will taste right.

  • worshiplady
    Dec 26, 2010

    I've made this quite a few times and loved it! I was hesitant at first with the cheese, but it's yummy!