Cheese soup with cheese balls

Awesome soup!
Delicate, velvety, aromatic. The balls add flavor. They turn out to be very tender, with a pronounced cheesy taste..
Instead of chicken breast, you can use chicken fillet, but with the breast (namely with the bone), the broth turns out to be more rich and tasty.
It is better to use small pasta (stars, cobweb, etc.).
The amount of ingredients is indicated per 4 liter saucepan..

  • chicken breast (about 500 g)
  • 600 g potatoes
  • 400 g processed cheese (Hochland, Viola, President, etc.)
  • 150 g carrots
  • 150 g onions
  • 100 g pasta
  • salt
  • pepper

cheese balls:

  • 150 g of cheese (Lambert, Tilzer, Russian, etc.)
  • 1 egg
  • 30-40 g flour


Pour water over the breast.
Cook for 40-50 minutes.

Cooking cheese balls.
Grate cheese on a fine grater.

Add egg.


Add flour.


Form into balls slightly smaller than a walnut.
Put in the refrigerator while the soup is cooking.

Remove the breast from the broth.
Cool down.
Separate meat from bones.
Cut in small pieces.

Add meat to broth.

Finely chop the onion.

Grate the carrots on a medium grater.

Cut the potatoes into cubes or sticks.

Add potatoes to broth.
Cook for 5 minutes.

Add carrots.

Add onion.

Salt, pepper.

Add pasta.
Cook until the pasta is done.

Add processed cheese.

Add balls.
Cook for 2-3 minutes.

Sprinkle with herbs when serving.

Enjoy your meal!

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