Savory Meatball and Cheese Soup

30+ mins 5 - 10 people

Savor a super-sarap bowl of creamy, cheesy meatball soup on cold rainy days.

Ingredients

1 LB GROUND PORK,  

4 GARLIC CLOVES, 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:

Method:

For 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 has thickened.

In a separate saucepan, bring broth to a boil then add carrot and celery. Simmer for 5 minutes or until vegetables are tender.

Add to milk mixture and stir until well blended. Add the cheeses* and stir until melted. Mix in meatballs and stir, but avoid boiling.

Serve in soup bowls and enjoy! *Eden Original can be used as a substitute for Eden Melt Sarap