Chicken Soup with Cheese Balls

Name: Chicken Soup with Cheese Balls
Total time: 40 min
Yield: 3
Cuisine: European
Ingredients: Chicken breast - 300 g; Processed cheese - 200 g; Potatoes - 500 g; Vermicelli - 90 g; Onions - 100 g; Carrots - 150 g; Hard cheese - 150 g; Wheat flour for baking - 30 g; Chicken egg - 60 g

Cookinero 25 Mar 2025

6490

Chicken soup with cheese balls is suitable for cheese lovers. Its taste is delicate and creamy due to the addition of processed cheese. This soup is good to cook for children. Firstly, soups have a beneficial effect on digestion. And secondly, such a soup with cheese balls will definitely interest the child. If you are cooking soup for the first time, a step-by-step recipe will definitely help you not to make a mistake.

How to cook Chicken Soup with Cheese Balls

Step 1

Make cheese balls. Mix grated hard cheese with flour, egg and chopped parsley. Roll the resulting mass into balls of a size that is convenient to eat with a spoon.

Step 2

Prepare the soup. Chop or grate the carrots, finely chop the onion. Fry the vegetables over medium heat until the onion is translucent. Chop the boiled chicken. Add the fried vegetables, chicken and potatoes to the ready boiling broth. Cook for 10 minutes. Then add the processed cheese and wait until the soup boils again. After that, add the cheese balls and vermicelli to the soup and cook for another 5 minutes.

Chicken Soup with Cheese Balls - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of cheese for the cheese balls?

Yes, you can substitute hard cheese with feta, ricotta, or even grated mozzarella for a milder flavor. Just adjust the flour slightly if the mixture is too wet.

How can I make this soup vegetarian?

Replace the chicken broth with vegetable broth and omit the chicken. Add extra vegetables like mushrooms or zucchini for more texture.

Can I freeze this soup for later?

Yes, but omit the vermicelli as it can become mushy when reheated. Freeze the soup and cook fresh noodles when ready to serve.

How long does the soup last in the fridge?

Stored in an airtight container, the soup will stay fresh for 3–4 days. Reheat gently to avoid curdling the cheese.

Can I make the cheese balls ahead of time?

Yes, prepare the cheese balls and refrigerate on a tray for up to 24 hours before adding to the soup. This helps them hold their shape.

What can I use instead of vermicelli in this soup?

Try using orzo, small pasta shells, or even rice as an alternative. Adjust cooking time accordingly.

How can I thicken the soup if it's too watery?

Mash a few potatoes or blend a small portion of the soup and stir it back in to thicken without altering the flavor.

Is there a low-carb option for this recipe?

Skip the potatoes and vermicelli, and use cauliflower or zucchini noodles instead. The cheese balls will still add richness.

What are some garnishing ideas for this soup?

Top with fresh parsley, a sprinkle of grated cheese, or a drizzle of olive oil for extra flavor and presentation.

Can I use pre-shredded cheese for the cheese balls?

Freshly grated cheese works best, as pre-shredded cheese often contains anti-caking agents that can affect texture. If using pre-shredded, add a bit more flour if needed.

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