Cheesy Meatball Soup

Step 1

In a large skillet, add the butter and once melted add the onions, cooking for 3-5 minutes or until tender. Add the garlic, celery, and carrots and cook for another 5 minutes.

Step 2

Add the meatballs, just to brown them again on each side, about 3 minutes total.

Step 3

Pour everything into a slow cooker except the cornstarch and cheese.

Step 4

Cook on high for three hours.

Step 5

In a bowl, combine the cheeses and cornstarch, tossing to coat.

Step 6

Stir the cheese and cornstarch into the pot and serve!

Step 7

Turn the instant pot to saute and follow the beginning directions right in the instant pot.

Step 8

Push cancel. Add the remaining ingredients (except the milk/cream, cornstarch and cheeses) and reset the instant pot to high pressure for 15 minutes. Add the lid and turn the valve to seal. Allow a 10 minute natural release and then push cancel.

Step 9

Press the saute on more mode again and once boiling stir in the cornstarch and cheese. Serve with bread!

Step 10

In a large dutch oven, add the butter. Once the butter has melted, add the onions and cook until tender.Add the meatballs and brown them on each side.

Step 11

Add the garlic, celery and carrots and cook for about 5 minutes.

Step 12

Pour in the rest of the ingredients (except the cornstarch and cheeses) and let it simmer for 30-45 minutes or until the potatoes are tender. If I have the time, I let is simmer on the lowest possible heat all day just to let the flavors deepen.

Step 13

Combine the cornstarch and cheeses and add just before serving stirring in until melted.