Cheese & Meatball Soup

This is a set-it-and-forget-it kind of soup. Homemade beef meatballs simmered all day in a slow cooker with potatoes, corn, carrots, celery, and onions. Right before serving, a jar of sharp cheddar cheese spread gets stirred in, turning the whole pot into a thick, cheesy, stick-to-your-ribs meal.

The meatballs go in raw, which means they soak up all that beefy broth as they cook low and slow for 8 to 10 hours. By dinnertime, they’re tender and full of flavor.

A splash of hot sauce runs through the whole thing, giving it just enough heat to keep you reaching for another spoonful.

Pro Tips

• Don’t skip the hot sauce in both the soup and the meatballs. It’s not about making it spicy. It’s about adding depth that cuts through the richness of the cheese.
• Shape the meatballs on the smaller side so they cook through evenly in the slow cooker. Golf ball size is the sweet spot.
• Stir the cheese spread in gently right before serving. Letting it cook too long can make the soup grainy.
• Swap the cheddar spread for Velveeta if that’s what you’ve got. Same melty, creamy effect.