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This creamy cheese soup with chicken meatballs is warm, filling, and easy to make in one pot. Tender homemade chicken meatballs simmer with potatoes and vegetables, then the soup is finished with cream, melted cheese, and fresh herbs.
Creamy Cheese Soup with Chicken Meatballs
Course: SoupCuisine: European-inspiredDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
30
minutesCalories
470
kcalTotal time
50
minutesA cozy creamy cheese soup with tender chicken meatballs, potatoes, carrots, cream, cheese, and fresh herbs.
Ingredients
- Meatballs
500 g ground chicken
1 small onion, finely grated
1 egg
2 tablespoons breadcrumbs
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried herbs or chopped parsley
- Soup
2 tablespoons butter or oil
1 onion, finely chopped
1 carrot, grated or finely diced
3 to 4 potatoes, diced
1.5 liters chicken stock or water
200 ml heavy cream
150 to 200 g processed cheese, cut into small pieces
Salt and black pepper, to taste
Fresh dill or parsley, for serving
Instructions
- Make the meatball mixture. In a bowl, combine the ground chicken, grated onion, egg, breadcrumbs, garlic, salt, pepper, and herbs. Mix until sticky and evenly combined.
- Shape the meatballs. Wet your hands with water and form small meatballs, about the size of a walnut.
- Start the soup base. In a large pot, melt the butter or heat the oil. Add the chopped onion and carrot, then cook for 3 to 4 minutes, until softened and fragrant.
- Add the potatoes and liquid. Stir in the diced potatoes, then pour in the chicken stock or water. Bring to a gentle boil.
- Cook the meatballs. Carefully add the chicken meatballs to the pot. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are tender and the meatballs are fully cooked.
- Melt in the cheese. Add the processed cheese in small pieces and stir until it melts completely into the soup.
- Add the cream. Pour in the heavy cream and stir well. Cook for another 2 to 3 minutes over low heat. Do not let the soup boil strongly after adding the cream.
- Season and serve. Taste and add more salt or pepper if needed. Serve hot with fresh dill or parsley.
Notes
- Use chicken stock for a richer flavor, or water for a lighter version.
- Processed cheese melts smoothly and gives the soup its creamy texture.
- After adding the cream, keep the heat low so the soup stays smooth.
- If the meatball mixture feels too soft, add a little more breadcrumbs.
Extra Tips for Creamy Cheese Soup
This soup is best served hot, with fresh dill or parsley and a slice of bread on the side. For a thicker texture, slightly mash a few potato pieces in the pot before adding the cheese. For a lighter soup, use water instead of stock and choose a lower-fat cream, but keep the heat gentle after the dairy is added.
