Savory Meatball and Cheese Soup

30+ 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, Egg

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

Product Used:


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!