Cheese soup with meatballs

Processed cheese adds a creamier flavor to the familiar meatball soup. If you want, add your favorite spices at the end of cooking: the dish will become even more flavorful.

Ingredients

• Water 1¹⁄₂ l
• Potatoes 2-3 pieces
• Onion 1 piece
• Carrot 1 piece
• Ground meat 200-250 g
• Sour cream 1 tbsp. a spoon
• Salt taste
• Ground black pepper taste
• Vegetable oil 1-2 tbsp. spoons
• Processed cheese 100 g

Directions

1. Boil water in a saucepan. Add small pieces of potatoes and cook over low heat for 10 minutes.
2. Chop the onion, grate the carrots on a medium grater
3. Take about a quarter of the onion and stir in the minced meat, sour cream, salt and pepper. Make meatballs smaller than a walnut
4. Add the meatballs to the potatoes, season with salt and cook for another 7-8 minutes.
5. Brown the remaining onion and carrots in a skillet with butter for 4–5 minutes.
6. Add vegetable frying to the meatball soup, and after 2-3 minutes add the melted cheese and stir to dissolve completely.
7. Choose soft melted cheese for your soup.
8. Cook for a couple more minutes and turn off the stove.