Creamy Cheddar Cheeseburger Soup

Soup

Creamy Cheddar Cheeseburger Soup

All the savory comfort of beef and cheddar in a spoonable bowl. Potatoes, bell pepper and celery give this rich soup plenty of texture; pickles and green onions add a bright finish.
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Prep
20 minutes
Cook
40 minutes
Total
1 hour
Serves
8 servings

Bring it to the table

About this recipe.

Ground beef, potatoes and vegetables in a rich cheddar broth, finished with sour cream and your choice of burger-inspired toppings.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Ground beef
  • 1 Yellow Onion (yellow, chopped)
  • 2 cloves Garlic (minced)
  • 1 Red Bell Pepper (chopped)
  • 2 Celery stalks (chopped)
  • 1 tsp Dried Basil (dried)
  • 1 tsp Parsley (dried)
  • 1/2 tsp Oregano (dried)
  • 4 tbsp Butter (divided)
  • 4 cups low-sodium chicken or beef broth
  • 4 cups Potatoes (peeled and cut into 1/2-inch cubes)
  • 1/4 cup All-Purpose Flour
  • 1 lb Cheddar cheese (freshly grated from a block)
  • 1 1/2 cups Cream (heavy)
  • 1/4 cup Sour cream

GARNISHES

  • Shredded cheddar (optional, to taste)
  • Green onions (diced; optional, to taste)
  • Sesame seeds (optional, to taste)
  • Pickles (optional, to taste)
  • Jalapenos (optional, to taste)

Small potato cubes cook evenly

Cut the potatoes into half-inch pieces and simmer until a fork slips through easily. The broth should cover most of the vegetables; stir occasionally as they soften.

A smooth cheddar finish

A small cooked butter-and-flour roux thickens the broth. Add freshly grated cheddar gradually off the heat, then temper the sour cream with a little warm soup. Gentle heat helps keep the cheese sauce smooth.

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Make the toppings your own

Offer chopped pickles, sliced green onions or jalapeños at the table. A small green salad makes a fresh side for this substantial soup.

Adapted from Katie Hale at Scrambled Chefs, with clarified cooking and cheese-melting guidance.

Explore more soups or browse the recipe collection.

The cooking plan

How to make Creamy Cheddar Cheeseburger Soup.

  1. Melt 1 tablespoon butter in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into small pieces, for 6–8 minutes. Cook ground beef to 160°F (71°C), using a food thermometer rather than color alone. Spoon off excess rendered fat if necessary.

  2. Add the onion, bell pepper and celery. Cook for 5–7 minutes, stirring, until beginning to soften. Add the garlic, basil, parsley and oregano and stir for 30 seconds.

  3. Stir in the potatoes and broth. Bring to a simmer, partially cover and cook for 12–18 minutes, or until the potato cubes are fork-tender. Stir occasionally and adjust the heat to maintain a gentle simmer.

  4. Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan over medium-low heat. Whisk in the flour and cook for 1–2 minutes, stirring continuously. Gradually whisk in about 1 cup of hot broth from the soup until smooth, then stir this mixture back into the soup. Simmer for 3–5 minutes, stirring, until lightly thickened.

  5. Reduce the heat to low and stir in the cream. Warm gently, then remove the pot from the heat. Add the grated cheddar a handful at a time, stirring until each addition melts. If needed, return briefly to very low heat; do not boil after adding the cheese.

  6. Stir a little warm soup into the sour cream in a small bowl, then stir it back into the pot. Taste before adding any extra salt or pepper. Serve hot with your choice of optional garnishes.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Cheddar Cheeseburger Soup

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Ground beef, potatoes and vegetables in a rich cheddar broth, finished with sour cream and your choice of burger-inspired toppings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lb Ground beef
  • 1 Yellow Onion yellow, chopped
  • 2 cloves Garlic minced
  • 1 Red Bell Pepper chopped
  • 2 Celery stalks chopped
  • 1 tsp Dried Basil dried
  • 1 tsp Parsley dried
  • ½ tsp Oregano dried
  • 4 tbsp Butter divided
  •  
    4 cups low-sodium chicken or beef broth
  • Whole yellow potatoes in a wooden bowl with sliced potatoes alongside4 cups Potatoes peeled and cut into 1/2-inch cubes
  • ¼ cup All-Purpose Flour
  • 1 lb Cheddar cheese freshly grated from a block
  •  
    1 ½ cups Cream heavy
  • ¼ cup Sour cream
GARNISHES
  •  
    Shredded cheddar optional, to taste
  • Green onions diced; optional, to taste
  •  
    Sesame seeds optional, to taste
  •  
    Pickles optional, to taste
  •  
    Jalapenos optional, to taste

Equipment

Saucepan
Small Saucepan
Large Dutch Oven
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Melt 1 tablespoon butter in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into small pieces, for 6–8 minutes. Cook ground beef to 160°F (71°C), using a food thermometer rather than color alone. Spoon off excess rendered fat if necessary.
  2. Add the onion, bell pepper and celery. Cook for 5–7 minutes, stirring, until beginning to soften. Add the garlic, basil, parsley and oregano and stir for 30 seconds.
  3. Stir in the potatoes and broth. Bring to a simmer, partially cover and cook for 12–18 minutes, or until the potato cubes are fork-tender. Stir occasionally and adjust the heat to maintain a gentle simmer.
  4. Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan over medium-low heat. Whisk in the flour and cook for 1–2 minutes, stirring continuously. Gradually whisk in about 1 cup of hot broth from the soup until smooth, then stir this mixture back into the soup. Simmer for 3–5 minutes, stirring, until lightly thickened.
  5. Reduce the heat to low and stir in the cream. Warm gently, then remove the pot from the heat. Add the grated cheddar a handful at a time, stirring until each addition melts. If needed, return briefly to very low heat; do not boil after adding the cheese.
  6. Stir a little warm soup into the sour cream in a small bowl, then stir it back into the pot. Taste before adding any extra salt or pepper. Serve hot with your choice of optional garnishes.

Notes

Use a 6-quart pot. Freshly grated mild or medium cheddar melts more smoothly than pre-shredded cheese; keep the soup below a boil once cheese and sour cream are added. This is a rich soup; garnish lightly if desired.
Refrigerate promptly in shallow containers within 2 hours and use within 3 days. Reheat gently, stirring, to 165°F (74°C). Add broth to loosen as needed; dairy sauces may separate after freezing.
Adapted from Katie Hale at Scrambled Chefs, with clarified potato preparation, roux and cheese-melting steps.

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Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Red Wine Beef and Mushroom Noodle Soup

Soup

Red Wine Beef and Mushroom Noodle Soup

Browned mushrooms, ground beef and red wine give this noodle soup its savory depth. Carrots add sweetness, thyme brings a woodsy note, and a little cream rounds out the broth.
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Prep
15 minutes
Cook
50 minutes
Total
1 hour 5 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Ground beef, browned mushrooms and carrots simmer with red wine and thyme, then finish with egg noodles and a small splash of cream.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 1/2 tbsp Olive oil
  • 10 oz Button Mushrooms (cleaned and sliced)
  • 1/2 lb ground beef
  • 1/2 cup Yellow Onion (diced)
  • 1 1/2 cups Carrots (cut into 1/4-inch dice)
  • 2 tsp Thyme (fresh, chopped)
  • 2 cloves Garlic (minced)
  • 1/2 tsp Kosher Salt (plus more to taste)
  • 1/2 tsp Black pepper
  • 1/2 cup Red wine (dry, such as Pinot Noir)
  • 2 tbsp Tomato paste
  • 4 cups low-sodium beef broth
  • 1/4 cup Cream (heavy)
  • 3/4 cup Egg noodles (dry, small or broken into short pieces)

Let the mushrooms brown

Give the sliced mushrooms time to release their moisture before adding the beef. The browned bits on the bottom of the pot become part of the broth when you stir in the wine.

Add noodles near the end

Simmer the carrots until tender before adding the egg noodles. Follow the noodle package timing, then lower the heat before stirring in cream for a smooth finish.

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Plan for leftovers

Noodles soak up broth after cooking. Add broth when reheating, or cook and store the noodles separately if making the soup ahead. For a wine-free version, substitute beef broth for the wine; expect a lighter flavor.

Adapted from Mantitlement’s Beef Burgundy Mushroom Soup, with clarified cooking guidance.

Explore more soup recipes or browse the recipe collection.

The cooking plan

How to make Red Wine Beef and Mushroom Noodle Soup.

  1. Heat the olive oil in a soup pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until their moisture evaporates and they start to brown.

  2. Add the ground beef, break it into small pieces and cook for about 5 minutes. Add the onion and carrots and cook for another 5–7 minutes, stirring, until the onion softens. The beef must reach 160°F (71°C); do not judge safety by color alone. Spoon off excess rendered fat if needed.

  3. Stir in the garlic, thyme, salt and pepper and cook for 30 seconds. Stir in the tomato paste for 1 minute. Pour in the wine and scrape up the browned bits. Simmer for 2–3 minutes.

  4. Add the beef broth, bring to a gentle simmer and cook, partly covered, for about 20 minutes, until the carrots are tender. Add a little water or broth if it reduces too far.

  5. Add the egg noodles and simmer gently, stirring occasionally, for the time on the package, usually 6–10 minutes, until tender. Lower the heat and stir in the cream. Warm gently without a hard boil, taste and adjust seasoning, then serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Red Wine Beef and Mushroom Noodle Soup

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Ground beef, browned mushrooms and carrots simmer with red wine and thyme, then finish with egg noodles and a small splash of cream.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Soup
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 ½ tbsp Olive oil
  • 10 oz Button Mushrooms cleaned and sliced
  • ½ lb ground beef
  • ½ cup Yellow Onion diced
  • 1 ½ cups Carrots cut into 1/4-inch dice
  • 2 tsp Thyme fresh, chopped
  • 2 cloves Garlic minced
  • ½ tsp Kosher Salt plus more to taste
  • ½ tsp Black pepper
  •  
    ½ cup Red wine dry, such as Pinot Noir
  • 2 tbsp Tomato paste
  •  
    4 cups low-sodium beef broth
  •  
    ¼ cup Cream heavy
  • ¾ cup Egg noodles dry, small or broken into short pieces

Equipment

Large Dutch Oven
Instant-read thermometer
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the olive oil in a soup pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until their moisture evaporates and they start to brown.
  2. Add the ground beef, break it into small pieces and cook for about 5 minutes. Add the onion and carrots and cook for another 5–7 minutes, stirring, until the onion softens. The beef must reach 160°F (71°C); do not judge safety by color alone. Spoon off excess rendered fat if needed.
  3. Stir in the garlic, thyme, salt and pepper and cook for 30 seconds. Stir in the tomato paste for 1 minute. Pour in the wine and scrape up the browned bits. Simmer for 2–3 minutes.
  4. Add the beef broth, bring to a gentle simmer and cook, partly covered, for about 20 minutes, until the carrots are tender. Add a little water or broth if it reduces too far.
  5. Add the egg noodles and simmer gently, stirring occasionally, for the time on the package, usually 6–10 minutes, until tender. Lower the heat and stir in the cream. Warm gently without a hard boil, taste and adjust seasoning, then serve.

Notes

This is a ground beef and noodle soup, not a traditional braised beef bourguignon. Cooking wine briefly does not guarantee removal of all alcohol. For a wine-free version, replace the wine with an equal amount of beef broth; the flavor will be different.
Yield is approximately 4 servings. Noodles absorb broth during storage; add a little extra broth when reheating. Refrigerate in shallow containers within 2 hours and use within 3 days. Reheat leftovers to 165°F (74°C).
Adapted from Mantitlement’s Beef Burgundy Mushroom Soup, with clarified preparation and cooking guidance.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Chicken Meatball Soup with Pasta and Vegetables

Soup

Chicken Meatball Soup with Pasta and Vegetables

Small chicken meatballs bring Parmesan, garlic and herbs to a brothy bowl of ditalini and vegetables. Tomatoes add brightness; baby spinach goes in at the end to keep its color.
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Prep
25 minutes
Cook
45 minutes
Total
1 hour 10 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Little Parmesan and herb chicken meatballs, ditalini, and tender vegetables fill a tomato and chicken broth finished with baby spinach.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

MEATBALLS

  • 1 lb Ground chicken
  • 1 Egg
  • 3 tbsp Parmesan cheese (finely grated)
  • 2 cloves Garlic (minced)
  • 1 tbsp Parsley (fresh, chopped)
  • 1/2 tsp Dried Basil (dried)
  • 1/4 tsp Oregano (dried)
  • Sea salt (to taste)
  • Ground Black Pepper (freshly cracked, to taste)
  • 1/4 cup Italian seasoned panko crumbs
  • 1 tbsp Canola oil

SOUP

  • 1 tbsp Canola oil
  • 1/2 Onion – sweet yellow (finely diced)
  • 3 Carrots (cut into 1/4-inch dice)
  • 3 Celery stalks (cut into 1/4-inch dice)
  • 3 cloves Garlic (minced)
  • 1 14.5–15 oz can diced tomatoes (with juices)
  • 8 cups low-sodium chicken broth
  • Sea salt (to taste)
  • Ground Black Pepper (freshly cracked, to taste)
  • 1/2 cup Ditalini pasta (dry)
  • 2 cups Spinach (fresh, baby)
  • Parmesan cheese or feta cheese (as topping, optional)

Give the vegetables a head start

Finely dice the carrots and celery so they cook evenly. Soften them with the onion before adding the broth, then simmer until nearly tender before the pasta joins the pot.

Brown gently, then simmer

The first sear gives the delicate meatballs some color. Finish them in the soup and check their centers with a thermometer: ground chicken needs to reach 165°F (74°C). Add pasta later so it keeps its shape.

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Make tomorrow’s bowl just as good

The ditalini continues soaking up broth after cooking. Loosen leftover soup with a little broth as it reheats. For a batch intended mostly for leftovers, cook the pasta separately and add it to individual bowls.

Adapted from Pam at For the Love of Cooking, with clarified vegetable and temperature instructions.

Explore more soup recipes or browse the recipe collection.

The cooking plan

How to make Chicken Meatball Soup with Pasta and Vegetables.

  1. Gently combine the chicken, egg, 3 tablespoons Parmesan, 2 minced garlic cloves, parsley, basil, oregano, panko, and a little salt and pepper. With damp hands, form approximately 1-inch meatballs. Refrigerate for 10 minutes while preparing the vegetables. Do not taste the raw mixture.

  2. Heat 1 tablespoon canola oil in a large soup pot or Dutch oven over medium heat. Brown the meatballs in batches for about 4–5 minutes per batch, turning gently. Transfer to a plate reserved for the partially cooked meatballs; they must finish cooking in the soup.

  3. Add the remaining tablespoon oil to the pot. Add onion, carrots, and celery and cook for 6–8 minutes, stirring, until starting to soften. Stir in the 3 minced garlic cloves for 30 seconds. Add tomatoes with their juices and broth, scraping up browned bits. Bring to a simmer and cook gently for 15–20 minutes, until the carrots are nearly tender.

  4. Return the meatballs and any juices to the simmering soup. Cook for about 10 minutes, then add the ditalini. Simmer gently for the pasta package time, usually 8–12 minutes, stirring occasionally. Check several meatballs in their centers with an instant-read thermometer; ground chicken must reach 165°F (74°C). Continue simmering as needed until the meatballs are safely cooked and the pasta and vegetables are tender.

  5. Stir in the spinach and cook for 1–2 minutes, until wilted. Taste the fully cooked soup and adjust salt and pepper. Ladle into bowls and add Parmesan or feta if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chicken Meatball Soup with Pasta and Vegetables

No ratings yet
Little Parmesan and herb chicken meatballs, ditalini, and tender vegetables fill a tomato and chicken broth finished with baby spinach.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Soup
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

MEATBALLS
  •  
    1 lb Ground chicken
  • 1 Egg
  • 3 tbsp Parmesan cheese finely grated
  • 2 cloves Garlic minced
  • 1 tbsp Parsley fresh, chopped
  • ½ tsp Dried Basil dried
  • ¼ tsp Oregano dried
  • Sea salt to taste
  • Ground Black Pepper freshly cracked, to taste
  •  
    ¼ cup Italian seasoned panko crumbs
  • 1 tbsp Canola oil
SOUP
  • 1 tbsp Canola oil
  •  
    ½ Onion - sweet yellow finely diced
  • 3 Carrots cut into 1/4-inch dice
  • 3 Celery stalks cut into 1/4-inch dice
  • 3 cloves Garlic minced
  •  
    1 14.5–15 oz can diced tomatoes with juices
  • 8 cups low-sodium chicken broth
  • Sea salt to taste
  • Ground Black Pepper freshly cracked, to taste
  •  
    ½ cup Ditalini pasta dry
  • 2 cups Spinach fresh, baby
  •  
    Parmesan cheese or feta cheese as topping, optional

Equipment

Large Dutch Oven
Instant-read thermometer
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Gently combine the chicken, egg, 3 tablespoons Parmesan, 2 minced garlic cloves, parsley, basil, oregano, panko, and a little salt and pepper. With damp hands, form approximately 1-inch meatballs. Refrigerate for 10 minutes while preparing the vegetables. Do not taste the raw mixture.
  2. Heat 1 tablespoon canola oil in a large soup pot or Dutch oven over medium heat. Brown the meatballs in batches for about 4–5 minutes per batch, turning gently. Transfer to a plate reserved for the partially cooked meatballs; they must finish cooking in the soup.
  3. Add the remaining tablespoon oil to the pot. Add onion, carrots, and celery and cook for 6–8 minutes, stirring, until starting to soften. Stir in the 3 minced garlic cloves for 30 seconds. Add tomatoes with their juices and broth, scraping up browned bits. Bring to a simmer and cook gently for 15–20 minutes, until the carrots are nearly tender.
  4. Return the meatballs and any juices to the simmering soup. Cook for about 10 minutes, then add the ditalini. Simmer gently for the pasta package time, usually 8–12 minutes, stirring occasionally. Check several meatballs in their centers with an instant-read thermometer; ground chicken must reach 165°F (74°C). Continue simmering as needed until the meatballs are safely cooked and the pasta and vegetables are tender.
  5. Stir in the spinach and cook for 1–2 minutes, until wilted. Taste the fully cooked soup and adjust salt and pepper. Ladle into bowls and add Parmesan or feta if desired.

Notes

Use a 6-quart soup pot or Dutch oven. Yield is approximately 6 generous servings and will vary with vegetable size. Pasta absorbs broth as it sits; add a splash of broth when reheating. Refrigerate promptly in shallow containers within 2 hours and use within 3 days; reheat leftovers to 165°F (74°C).
Adapted from Pam at For the Love of Cooking, with a clarified vegetable step and temperature guidance.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

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Tex-Mex Meatball Soup with Corn and Tortilla Strips

Soup

Tex-Mex Meatball Soup with Corn and Tortilla Strips

Beef and cheese meatballs simmer in a spiced tomato broth with corn and peppers. Finish each bowl with lime, avocado, cilantro and crisp tortilla strips.
Leave a review
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Save recipe Cook Mode
Prep
25 minutes
Cook
50 minutes
Total
1 hour 15 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Beef and cheese meatballs simmer in a spiced tomato broth with corn and peppers. Finish each bowl with lime, avocado, cilantro and crisp tortilla strips.

Tex-Mex Meatball Soup with Corn and Tortilla Strips

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

FOR THE MEATBALLS

  • 1½ lb Ground Beef (80% is best)
  • 1 cup Mexican Cheese Blend
  • 2 Tbsp Fresh Cilantro (freshly chopped)
  • 1 Clove Garlic (minced)
  • 1 Jalapeno Peppers (finely chopped; remove seeds for milder heat)
  • 1 lg Egg
  • 1 tsp Ground Cumin
  • 1 Pinch Kosher Salt (to taste)
  • 1 Pinch Black pepper (to taste)
  • 1 Tbsp Vegetable Oil

FOR THE SOUP

  • 1 Tbsp Extra-virgin olive oil
  • 1 med Yellow Onion (diced)
  • 1 Red Bell Pepper (chopped and seeded)
  • 4 Cloves Garlic (minced)
  • 1 Tbsp Chili powder (seasoning blend, not pure cayenne)
  • 2 tsp Dried Oregano
  • 2 tsp Ground Cumin (ground)
  • Kosher Salt (to taste)
  • Black Pepper (to taste)
  • 1½ Cups Yellow Corn (fresh or frozen is ok)
  • 1 28-oz can Fire-Roasted Tomatoes (diced, with juices)
  • 4 Cups Chicken broth (low sodium)
  • 1 Bay Leaf
  • ½ cup Vegetable Oil (for tortilla strips; more if needed for a shallow layer in your skillet)
  • 4 sm Corn Tortillas (sliced into thin strips)
  • 1 Lime (juice of)

Service

  • 1 Avocado (sliced)
  • 2 Tbsp Fresh Cilantro (chopped)

Brown first, finish in the broth

A quick sear adds flavor, then the meatballs finish gently in the simmering soup. Check the centers of the largest meatballs rather than assuming the browned outside means they are done.

Keep the toppings crisp and fresh

Fry tortilla strips while the soup simmers, then add them to individual bowls with avocado and cilantro. Store leftover strips separately so they do not become soggy.

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The cooking plan

How to make Tex-Mex Meatball Soup with Corn and Tortilla Strips.

  1. Gently combine the beef, shredded cheese, 2 tablespoons cilantro, the meatball garlic, jalapeño, egg, 1 teaspoon cumin and the measured pinches of salt and pepper. Do not whisk the meat or taste the raw mixture. Shape into evenly sized meatballs about 1¼ inches across.

  2. Heat the tablespoon vegetable oil in a large skillet over medium-high heat. Brown the meatballs in batches for about 4–6 minutes total per batch, turning gently. Transfer to a plate; they are not fully cooked yet and must go straight into the soup to finish.

  3. Heat the olive oil in a large soup pot over medium heat. Cook the onion and bell pepper for 5–7 minutes until softened. Stir in the soup garlic, chili powder, oregano and 2 teaspoons cumin for 30–60 seconds without burning the garlic.

  4. Add the corn, the entire can of diced tomatoes with its juices, broth and bay leaf. Bring to a simmer, then carefully add the browned meatballs and any plate juices. Simmer gently for 15–20 minutes, until several of the largest meatballs reach 160°F at the center on a food thermometer. Continue cooking if needed; do not rely only on browning.

  5. While the soup simmers, heat the separate frying oil in a small skillet over medium heat. Use enough for a shallow layer, adding more if your pan needs it. Fry the tortilla strips in small batches for 2–3 minutes until crisp, turning with tongs. Transfer to a paper-towel-lined plate and season lightly. Keep water away from the hot oil.

  6. Remove and discard the bay leaf. Stir the lime juice into the soup, taste and adjust salt and pepper. Ladle into bowls and top with tortilla strips, avocado and the remaining 2 tablespoons cilantro. Use clean utensils and plates for cooked meatballs and finished food.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Tex-Mex Meatball Soup with Corn and Tortilla Strips

No ratings yet
Beef and cheese meatballs simmer in a spiced tomato broth with corn and peppers. Finish each bowl with lime, avocado, cilantro and crisp tortilla strips.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE MEATBALLS
  • 1½ lb Ground Beef 80% is best
  • 1 cup Mexican Cheese Blend
  • 2 Tbsp Fresh Cilantro freshly chopped
  • 1 Clove Garlic minced
  • 1 Jalapeno Peppers finely chopped; remove seeds for milder heat
  • 1 lg Egg
  • 1 tsp Ground Cumin
  • 1 Pinch Kosher Salt to taste
  • 1 Pinch Black pepper to taste
  • 1 Tbsp Vegetable Oil
FOR THE SOUP
  • 1 Tbsp Extra-virgin olive oil
  • 1 med Yellow Onion diced
  • 1 Red Bell Pepper chopped and seeded
  • 4 Cloves Garlic minced
  • 1 Tbsp Chili powder seasoning blend, not pure cayenne
  • 2 tsp Dried Oregano
  • 2 tsp Ground Cumin ground
  • Kosher Salt to taste
  • Black Pepper to taste
  • 1½ Cups Yellow Corn fresh or frozen is ok
  • 1 28-oz can Fire-Roasted Tomatoes diced, with juices
  • 4 Cups Chicken broth low sodium
  • 1 Bay Leaf
  • ½ cup Vegetable Oil for tortilla strips; more if needed for a shallow layer in your skillet
  • 4 sm Corn Tortillas sliced into thin strips
  • 1 Lime juice of
Service
  • 1 Avocado sliced
  • 2 Tbsp Fresh Cilantro chopped

Equipment

Large pot
Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Tongs
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Gently combine the beef, shredded cheese, 2 tablespoons cilantro, the meatball garlic, jalapeño, egg, 1 teaspoon cumin and the measured pinches of salt and pepper. Do not whisk the meat or taste the raw mixture. Shape into evenly sized meatballs about 1¼ inches across.
    1½ lb Ground Beef, 1 cup Mexican Cheese Blend, 2 Tbsp Fresh Cilantro, 1 Jalapeno Peppers, 1 lg Egg, 1 tsp Ground Cumin, 1 Clove Garlic
  2. Heat the tablespoon vegetable oil in a large skillet over medium-high heat. Brown the meatballs in batches for about 4–6 minutes total per batch, turning gently. Transfer to a plate; they are not fully cooked yet and must go straight into the soup to finish.
    1 Tbsp Vegetable Oil
  3. Heat the olive oil in a large soup pot over medium heat. Cook the onion and bell pepper for 5–7 minutes until softened. Stir in the soup garlic, chili powder, oregano and 2 teaspoons cumin for 30–60 seconds without burning the garlic.
    1 Tbsp Extra-virgin olive oil, 1 med Yellow Onion, 1 Red Bell Pepper, 4 Cloves Garlic , 1 Tbsp Chili powder, 2 tsp Dried Oregano, 2 tsp Ground Cumin
  4. Add the corn, the entire can of diced tomatoes with its juices, broth and bay leaf. Bring to a simmer, then carefully add the browned meatballs and any plate juices. Simmer gently for 15–20 minutes, until several of the largest meatballs reach 160°F at the center on a food thermometer. Continue cooking if needed; do not rely only on browning.
    1½ Cups Yellow Corn, 4 Cups Chicken broth, 1 Bay Leaf
  5. While the soup simmers, heat the separate frying oil in a small skillet over medium heat. Use enough for a shallow layer, adding more if your pan needs it. Fry the tortilla strips in small batches for 2–3 minutes until crisp, turning with tongs. Transfer to a paper-towel-lined plate and season lightly. Keep water away from the hot oil.
    4 sm Corn Tortillas, 1 Tbsp Vegetable Oil
  6. Remove and discard the bay leaf. Stir the lime juice into the soup, taste and adjust salt and pepper. Ladle into bowls and top with tortilla strips, avocado and the remaining 2 tablespoons cilantro. Use clean utensils and plates for cooked meatballs and finished food.
    1 Lime, 1 Avocado, 2 Tbsp Fresh Cilantro

Nutrition

Serving: 12ozCalories: 460kcalCarbohydrates: 16gProtein: 28gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 96mgSodium: 853mgPotassium: 588mgFiber: 3gSugar: 5gVitamin A: 1300IUVitamin C: 36mgCalcium: 285mgIron: 4mg

Notes

Meatball doneness: Browning is only the first step. Finish the meatballs in the simmering soup until their centers reach 160°F. Keep their size consistent and do not taste the raw mixture.
Chili powder: Use a seasoning blend sold as chili powder, not an equal amount of pure cayenne. Remove the jalapeño seeds for milder heat if preferred.
Timing: Includes shaping, batch browning, cooking the base and simmering; frying tortilla strips can overlap the simmer. Pan size and meatball size affect the time.
Storage: Refrigerate soup promptly in shallow containers at 40°F or below and use within 3 days. Keep tortilla strips separate. Reheat leftovers to 165°F. Contains milk and egg; check broth, cheese and tortilla labels for other allergens.
Recipe context: Adapted from Lena Abraham’s Tex-Mex Meatball Soup at Delish, with clearer ingredient handling, timing and a thermometer check.

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Eggplant, Beef and Macaroni Soup

Soup

Eggplant, Beef and Macaroni Soup

A tomato-broth soup with ground beef, tender eggplant, carrots, celery and a little macaroni. Simmer the vegetables until nearly tender before adding pasta, then finish with parsley and Parmesan.
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Prep
15 minutes
Cook
40 minutes
Total
55 minutes
Serves
8 small bowls

Bring it to the table

About this recipe.

A tomato-broth soup with ground beef, tender eggplant, carrots, celery and a little macaroni. Simmer the vegetables until nearly tender before adding pasta, then finish with parsley and Parmesan.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp Vegetable oil
  • 1 med Yellow Onion (chopped)
  • 1 lb Ground beef
  • 1 clove Garlic (minced)
  • 1 lb Eggplant (trimmed, cut into ½-inch cubes)
  • 3/4 cup Carrots (thinly sliced)
  • 3/4 cup Celery (thinly sliced)
  • 2 14½-oz cans Italian diced tomatoes (drained; 29 oz total can weight)
  • 3½ cups Beef broth (low-sodium; 28 fl oz)
  • 1 tsp Sugar (optional, only to taste)
  • 1/2 tsp Ground nutmeg
  • Salt (to taste, only if needed)
  • 1/2 tsp Ground black pepper
  • 1/2 cup Dry macaroni
  • 2 tsp Parsley (fresh, chopped)
  • 1/2 cup Parmesan Cheese (finely grated, for serving)

Give the vegetables time

Small, even pieces help the eggplant and carrots finish together. Let them become nearly tender before adding the macaroni so the pasta does not overcook while the vegetables are still firm.

Adjust the broth at the end

Macaroni absorbs liquid during cooking and storage. Add a little water or broth as needed and taste before salting. Parsley and Parmesan finish each bowl.

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The cooking plan

How to make Eggplant, Beef and Macaroni Soup.

  1. Chop the onion, mince the garlic and cut the eggplant into ½-inch cubes. Thinly slice the carrots and celery so they cook evenly. Drain the canned tomatoes.

  2. Heat the oil in a large soup pot over medium heat. Add the onion and ground beef. Cook for 7–9 minutes, breaking the meat into small pieces, until the beef is browned and reaches 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.

  3. Add the eggplant, carrots, celery, drained tomatoes, beef broth, nutmeg and black pepper. Bring to a simmer, then reduce the heat and partially cover. Cook for about 15–20 minutes, until the eggplant is soft and the carrots are almost tender. Stir occasionally and add a little water if the soup becomes too thick.

  4. Stir in the dry macaroni and simmer for the time on its package, usually 8–12 minutes, until tender. Stir regularly so the pasta does not stick. Taste before adding salt or the optional sugar.

  5. Stir in the parsley and ladle into bowls. Divide the Parmesan over the servings, or offer it at the table. Serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Eggplant, Beef and Macaroni Soup

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A tomato-broth soup with ground beef, tender eggplant, carrots, celery and a little macaroni. Simmer the vegetables until nearly tender before adding pasta, then finish with parsley and Parmesan.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 small bowls
Course: Soup
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tbsp Vegetable oil
  • 1 med Yellow Onion chopped
  • 1 lb Ground beef
  • 1 clove Garlic minced
  •  
    1 lb Eggplant trimmed, cut into ½-inch cubes
  • ¾ cup Carrots thinly sliced
  • ¾ cup Celery thinly sliced
  •  
    2 14½-oz cans Italian diced tomatoes drained; 29 oz total can weight
  • 3½ cups Beef broth low-sodium; 28 fl oz
  • 1 tsp Sugar optional, only to taste
  •  
    ½ tsp Ground nutmeg
  • Salt to taste, only if needed
  • ½ tsp Ground black pepper
  •  
    ½ cup Dry macaroni
  • 2 tsp Parsley fresh, chopped
  • ½ cup Parmesan Cheese finely grated, for serving

Equipment

Large pot
Instant-read thermometer
Knife and cutting board
Stirring spoon
Stirring spoon
Ladle
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Chop the onion, mince the garlic and cut the eggplant into ½-inch cubes. Thinly slice the carrots and celery so they cook evenly. Drain the canned tomatoes.
  2. Heat the oil in a large soup pot over medium heat. Add the onion and ground beef. Cook for 7–9 minutes, breaking the meat into small pieces, until the beef is browned and reaches 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.
  3. Add the eggplant, carrots, celery, drained tomatoes, beef broth, nutmeg and black pepper. Bring to a simmer, then reduce the heat and partially cover. Cook for about 15–20 minutes, until the eggplant is soft and the carrots are almost tender. Stir occasionally and add a little water if the soup becomes too thick.
  4. Stir in the dry macaroni and simmer for the time on its package, usually 8–12 minutes, until tender. Stir regularly so the pasta does not stick. Taste before adding salt or the optional sugar.
  5. Stir in the parsley and ladle into bowls. Divide the Parmesan over the servings, or offer it at the table. Serve hot.

Notes

Timing: The vegetables need a proper simmer rather than simply being warmed through. Pasta shapes and brands vary, so follow their package timing and check the carrots and eggplant for tenderness.
Consistency: This is a hearty soup. Add a little water or broth if needed; macaroni absorbs more liquid as it stands. For make-ahead portions, cook and store the pasta separately if preferred.
Storage: Divide leftovers into shallow containers and refrigerate promptly at 40°F or below. Use within 3 days and reheat leftovers to 165°F. Contains wheat and milk; check broth labels for other allergens.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Red Wine Shallot Cheeseburgers

Dinner · Main Dishes

Red Wine Shallot Cheeseburgers

Beef burgers with a red wine and shallot reduction, melted cheese and butter-toasted buns. Cool the portion of reduction that goes into the meat, and keep the serving sauce separate from raw beef.
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Save recipe Cook Mode
Prep
15 minutes
Cook
40 minutes
Cooling reduction
10 minutes
Total
1 hour 5 minutes
Serves
4 burgers

Bring it to the table

About this recipe.

Beef burgers with a red wine and shallot reduction, melted cheese and butter-toasted buns. Cool the portion of reduction that goes into the meat, and keep the serving sauce separate from raw beef.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 1/2 lb Ground beef
  • 1 1/2 cups Red wine (dry red wine)
  • 1 Shallot (minced)
  • 3 tbsp Butter (divided: 1 tbsp for reduction, 2 tbsp for buns)
  • 1 tbsp Brown sugar
  • 1 tsp Worcestershire sauce
  • ½ tsp Salt
  • 1/2 tsp Black pepper
  • 4 Burger buns
  • 4 Cheese slices (your favorite)
  • 8 lg Tomato slices
  • 4 leaves lettuce (washed and dried)

Start with the reduction

Simmer wine and shallots until the liquid is concentrated, then cool the measured portion for the patties. Keep the remaining sauce clean for spooning over the cooked burgers.

Toast, melt and assemble

Butter goes into both the reduction and the toasted buns, with the amounts clearly divided. Cook each burger to 160°F, melt the cheese near the end and finish with tomato and lettuce. Wine remains part of this recipe.

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The cooking plan

How to make Red Wine Shallot Cheeseburgers.

  1. Combine the wine and minced shallot in a small saucepan. Bring to a simmer and cook until reduced to about ¾ cup, roughly 20–30 minutes depending on pan size and heat. Stir in 1 tablespoon of the butter and the brown sugar until dissolved, then remove from the heat.

  2. Measure ¼ cup of the reduction into a clean shallow bowl and let it cool before adding it to the beef, about 10 minutes. Keep the remaining reduction in a separate clean bowl for serving, away from raw meat and its utensils.

  3. Gently mix the ground beef with the cooled ¼ cup reduction, Worcestershire, salt and pepper. Form four evenly sized patties about ¾ inch thick. Keep chilled until the grill is ready.

  4. Heat a grill to medium-high and clean the grate. Grill the patties, turning once, until each reaches 160°F at the center, usually about 10–12 minutes total depending on thickness and heat. Insert the thermometer from the side. Add a cheese slice near the end so it melts; do not rely on color or a medium-rare time estimate.

  5. Spread the remaining 2 tablespoons butter over the cut bun surfaces and toast briefly on a cooler part of the grill. Warm the clean reserved reduction if needed. Assemble the buns with burgers, tomato, lettuce and a spoonful of the reserved sauce.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Red Wine Shallot Cheeseburgers

No ratings yet
Beef burgers with a red wine and shallot reduction, melted cheese and butter-toasted buns. Cool the portion of reduction that goes into the meat, and keep the serving sauce separate from raw beef.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling reduction 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 burgers
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 ½ lb Ground beef
  •  
    1 ½ cups Red wine dry red wine
  • Whole, halved and chopped pink shallots1 Shallot minced
  • 3 tbsp Butter divided: 1 tbsp for reduction, 2 tbsp for buns
  • Moist light brown sugar in a white prep bowl1 tbsp Brown sugar
  • 1 tsp Worcestershire sauce
  • ½ tsp Salt
  • ½ tsp Black pepper
  •  
    4 Burger buns
  •  
    4 Cheese slices your favorite
  •  
    8 lg Tomato slices
  • 4 leaves lettuce washed and dried

Equipment

Saucepan
Small Saucepan
Grill
Instant-read thermometer
Knife and cutting board
Box grater
Mixing Bowls (Set)
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Combine the wine and minced shallot in a small saucepan. Bring to a simmer and cook until reduced to about ¾ cup, roughly 20–30 minutes depending on pan size and heat. Stir in 1 tablespoon of the butter and the brown sugar until dissolved, then remove from the heat.
  2. Measure ¼ cup of the reduction into a clean shallow bowl and let it cool before adding it to the beef, about 10 minutes. Keep the remaining reduction in a separate clean bowl for serving, away from raw meat and its utensils.
  3. Gently mix the ground beef with the cooled ¼ cup reduction, Worcestershire, salt and pepper. Form four evenly sized patties about ¾ inch thick. Keep chilled until the grill is ready.
  4. Heat a grill to medium-high and clean the grate. Grill the patties, turning once, until each reaches 160°F at the center, usually about 10–12 minutes total depending on thickness and heat. Insert the thermometer from the side. Add a cheese slice near the end so it melts; do not rely on color or a medium-rare time estimate.
  5. Spread the remaining 2 tablespoons butter over the cut bun surfaces and toast briefly on a cooler part of the grill. Warm the clean reserved reduction if needed. Assemble the buns with burgers, tomato, lettuce and a spoonful of the reserved sauce.

Nutrition

Calories: 721kcalCarbohydrates: 28gProtein: 33gFat: 44gSaturated Fat: 18gCholesterol: 143mgSodium: 1005mgPotassium: 681mgFiber: 1gSugar: 6gVitamin A: 260IUVitamin C: 1.1mgCalcium: 115mgIron: 5.3mg

Notes

Wine: Use a dry red wine you enjoy. Simmering reduces the liquid but does not guarantee removal of all alcohol; this is not an alcohol-free recipe.
Food handling: Keep the portion mixed into raw beef separate from the clean serving sauce. Use clean utensils and a clean plate for cooked burgers. Ground beef should reach 160°F.
Timing: The reduction takes about 20–30 minutes; allow time for its measured portion to cool before mixing the patties. Grilling time varies, so use the thermometer endpoint.
Storage: Refrigerate promptly at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Contains milk and wheat; Worcestershire commonly contains fish. Check bun and condiment labels.
Recipe context: Adapted from the wine-and-shallot burger approach in Platings + Pairings’ Red Wine Burgers, with clearer butter allocation, separated serving sauce and thermometer-based doneness.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.