Cheese and Meatball Soup Recipe (with Corn and Potatoes)

Pour the water into a pot. Add onion, potato, celery, and carrot. Bring to a boil, then reduce to a steady simmer until the vegetables start to soften.

In a bowl, combine ground beef, egg, 1 tsp salt, and the hot pepper sauce for the meatballs. Mix gently and roll into small bite-size balls.

Once the vegetables are partially tender, drop the meatballs in one by one. Keep a gentle boil; cook until the meatballs rise and are cooked through.

Stir in the corn and 2 tsp hot pepper sauce. Simmer for 5 more minutes; add a splash of water if the soup gets too thick.

Lower the heat. Add the shredded cheese gradually, stirring so it melts smoothly. Taste and adjust with a bit more salt and black pepper if needed.

Let the soup sit for 3–4 minutes, then ladle into bowls. If you like more heat, add a tiny extra dash of hot sauce at the table.