cheddar cheesy stuffed cucumber soup

2020-06-25

If you want meatballs that keep their shape, the eggs and breadcrumbs are not optional. Without them, the meatballs will fall apart when the cheese melts into the soup. Pan-frying the meatballs before adding them to the soup will also help to keep them whole.

The flavor is very similar to previous versions. This cheddar sauce is noticeable, but does not dominate the other flavors. The most obvious difference is that the broth is cloudy, not clear as with previous versions.

INGREDIENTS

the cheesy meat mix:

1 lb. ground meat (here: beef)
1/2 lb. onion & bell pepper mix, chopped small
8-15 oz. cheddar (nacho) cheese
1-2 eggs
1 cup breadcrumbs
S&P, spices of your choice
I used taco spice mix

the soup:

1 celery head
3 medium cucumbers, halved, cored
3 medium potatoes, peeled, diced
S&P

Pic1: cheddar cheesy stuffed cucumber soup

Directions

2020-06-25

Pic2: nacho cheddar cheese sauce
Pic3: the meat mix, minus eggs and breadcrumbs
Pic4: stuffed cucumbers

Prepare meat mix as usual.
Stir in the cheddar cheese.
Stuff the cucumbers and make meatballs with the leftovers.

Pic5: add stuffed cucumbers
Pic6: add meatballs
Pic7: simmer

Prepare the celery-potato soup as before.
Add the stuffed cucumbers and meatballs.
Simmer until the meat is fully cooked, 15-20 minutes.

Pic8+9: served with / without stuffed cucumbers
Pic10: day 2, reheated

Serve and enjoy.