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 GARLIC CLOVES, 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,
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