Savory Meatball and Cheese Soup30+ mins 5 - 10 people
Savor a super-sarap bowl of creamy cheesy meatball soup on cold, rainy days.
1 lb, Ground pork
4 cloves, Garlic, minced
1/2 cup, Onion, chopped
1 1/4 tsp, Salt
1/2 tsp, Pepper
1/2 cup, Flour
3 tbsp, Butter
1/8 tsp, Garlic powder
2 cups, Milk
14 oz, Vegetable broth
1/2 cup, Carrots, shredded
1/2 cup, Celery, finely chopped
1 1/2 cup, Kraft Cheddar, shredded
3/4 cup, Eden Melt Sarap, shredded
To form meatballs, mix pork, 1/2 cup onion, 1 tsp salt, pepper and egg in a bowl. Form into 2-inch balls and coat with flour.
In a pan, fry meatballs until golden brown. Set aside.
In a saucepan, saute onion in butter until translucent. Add the flour, 1/4 tsp salt, garlic powder and pepper. Cook over medium heat and stir until smooth. Gradually add milk while stirring, until milk mixture thickens.
In a separate saucepan, bring broth to a boil. Add carrot and celery and simmer for 5 minutes or until vegetables are tender.
Add to milk mixture and stir until well blended. Add cheeses* and stir until melted. Mix in meatballs and stir, but avoid boiling. *Eden Original can be used as a substitute for Eden Melt Sarap
Serve in soup bowls and enjoy!