Cheeseburger Soup

It's soup season y'all!! I love soup year-round, but the family definitely jumps on board in the fall!

This is a classic soup recipe that - shocker - I hadn't tried until a friend brought us some after our last baby was born. I know, I know 🤦🤦🤦 BUT!! It was a massive hit with the family so I had to try and make it myself! It is creamy and hearty and all the things a fall season soup should be!

My version is very closely based off of the Award Winning Cheeseburger Soup from The Recipe Critic.

WHAT YOU NEED

• 1 lb ground beef
• 4 cups peeled and chopped potatoes
• 1 medium onion, diced
• 3-4 celery stalks, diced
• 1 cup shredded carrots
• 1 tsp dried basil
• 1 tsp dried parsley flakes
• 3 cups chicken broth
• 1 1/2 cup milk
• 2 cups shredded cheddar cheese (or 16 oz Velveeta)
• 1/4 cup sour cream
• 5 T butter, divided
• 1/4 cup flour
• salt and pepper to taste

HOW TO MAKE CHEESEBURGER SOUP

1. Brown your ground beef in a large dutch oven pan, or other heavy bottomed pan. Drain and set to the side.

2. Add in 2 T of your butter (to the same pan) and saute your onion, celery and carrots over medium heat until softened. About 5 minutes or so. Add in your basil and parsley. Cook down veggies until tender. 

3. Add in your potatoes, beef and chicken broth and bring to a boil. Let boil for a few minutes, then reduce heat to a simmer. Put lid on and allow to simmer for 15 minutes, or until potatoes are soft. (You can poke through with a fork or knife easily)

4. Make a roux (melt your remaining 3 T butter and add your flour. Stir continuously until bubbly, 3-5 minutes) in a small skillet. Add your roux mixture directly to your soup. Stir in and bring it to a boil. 

5. Reduce heat to low, then add in your cheese. Stir until combined. Stir in your milk, then season with salt and pepper to taste.

6. Remove from heat and stir in your sour cream.

7. Enjoy!

TIPS

-Prep your veggies beforehand! Have all your potatoes peeled and chopped, onion and celery diced. Makes the process move more smoothly and less likely to burn or overcook anything.

-If using shredded cheese (my preferred method) shred your own cheese off a block! A little more time consuming (and definitely part of the prep from the previous tip!) but the flavor it adds is amazing! Pre-shredded, bagged cheese works great as well!

-Top with bacon crumbles 😋

-Eat alongside some homemade rolls (or store or bakery bought - who am I to judge🤷) It's perfect for soaking up all that creamy, cheesy broth! 

-Don't leave out the cream! You can sub in another type of cream (yogurt or heavy whipping cream), but it is necessary for the final consistency and texture of the soup.

Meatball Pasta Bake

 Massive pasta fan here!! Who else?!? This was a quick and easy dinner you can make any day of the week!!

I adapted this recipe from Damn Delicious' Meatball Baked Ziti. I just happen to come across some gorgeous pre-made spicy meatballs from my grocery's butcher section. I decided then and there that I wanted to do a pasta bake, and this is what I came up with! I usually make my own meatballs, and that will be a future post 😉, but these pre-made meatballs looked so yummy, I had to try them! And hey, sometimes a busy mama can use all the help she can get!!

WHAT YOU NEED

• meatballs (store bought, frozen(thawed) or homemade!)
• dry pasta (whatever you have in your pantry - I used penne)
• marinara sauce (I used jarred, but sub in your favorite homemade!)
• onion - chopped
• garlic - minced
• olive oil
• dry red wine
• fresh parsley - chopped
• fresh mozzarella - sliced

HOW TO MAKE MEATBALL PASTA BAKE

1. Preheat your oven and spray your baking dish. I use a canola oil spray, vegetable oil spray or olive oil spray would work here as well. Or you could just lightly oil it and spread it if you are out of spray.

2. Bring a large pot of water to a boil, then add in some salt. A nice pinch. Add in your pasta and cook by instructions to al dente. Drain and set aside.

3. In your large skillet with heated olive oil, brown your meatballs on all sides. This can take a few minutes or longer, depending on your stovetop and heat level. I start at medium high, but end up at low medium by the second batch. (The joys of having an electric cooker 😅)

4. Remove your meatballs and set aside. I put them on some paper towels to soak up the excess oil.

5. Add your chopped onion to the skillet over medium heat. Sauté those up until they are soft and getting some gorgeous color on the edges. Add your minced garlic to the pan and sauté those for only about 30 seconds to a minute. They will get nice and fragrant for you. That's when they are done.

6. Deglaze your pan with the wine. Make sure to scrape up all the little bits on the bottom of the pan! Those yummy bits = FLAVOR. 

7. Add your marinara to the pan. Mix it all together really well. Let it come to a boil, then add your meatballs back in. Reduce the heat down to a simmer and let that go for about 5 minutes or so. It lets the flavors meld and come together.

8. Now drop your al dente pasta and chopped parsley into the pan. Mix and combine all ingredients. Add to your prepared baking dish and top with your sliced mozzarella. Fresh mozzarella makes a massive difference, but if you don't have any, shredded will work! 👍

9. Bake in your preheated oven for 20-25 minutes. Your cheese should be completely melted and the sauce and cheese will start to bubble on the edges. Let it set for 5 to 10 minutes before serving.

10. Enjoy!!