Description
A soul-warming, creamy soup that brings together savory beef meatballs with hearty potatoes, sweet carrots, and celery in a velvety, cheese-thickened broth. This one-pot comfort meal is designed for ease, offering a luxurious, rich consistency that pairs perfectly with crusty sourdough bread. Whether prepared in a slow cooker or a pressure cooker, it is a reliable, stress-free dinner that feels like a hug in a bowl, making it a perfect choice for both busy weeknights and relaxed weekend gatherings.
Ingredients
1 lb beef meatballs (halal certified)
2 cups potatoes, peeled and cubed
1 cup carrots, sliced
1 cup celery, diced
4 cups beef broth (halal/alcohol-free)
1 cup sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1/2 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
Instructions
Place the meatballs, potatoes, carrots, and celery into the slow cooker or Instant Pot inner liner.
Add the beef broth, garlic powder, and onion powder to the pot.
For Crock Pot: Cover and cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender.
For Instant Pot: Seal the lid, set to high pressure for 10 minutes, then allow for a 10-minute natural pressure release.
Once cooked, stir in the heavy cream and the shredded cheeses until melted and the soup is smooth.
Season with salt and pepper to taste and serve immediately.
Notes
You can add fresh baby spinach or kale in the final 5 minutes of cooking for added nutrients. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cheese from separating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg