Sopita with Ground Beef and Cheese Bombs
This Sopita with Ground Beef and Cheese Bombs is a flavorful and comforting soup perfect for a cozy lunch or dinner.
The toasty macaroni holds up beautifully in the spicy broth, while the combination of ground beef, tomatoes, and a blend of hot green chile and garlic gives it a rich depth of flavor.
The real magic happens when you drop gooey Muenster cheese cubes into the soup, creating cheesy pockets that make each bite irresistibly delicious. Quick and satisfying, this recipe is sure to become a family favorite!
Why You’ll Love This Recipe:
People will love this Sopita with Ground Beef and Cheese Bombs because it offers a perfect balance of flavors and textures.
The toasted macaroni gives a satisfying bite, while the spicy broth and savory ground beef bring warmth and richness.
The addition of melted Muenster cheese creates gooey pockets that add a creamy, comforting element to every spoonful.
Plus, the easy-to-make nature of this recipe makes it a great go-to for a quick and hearty meal that’s both flavorful and filling.
It’s a fun twist on a classic soup with the delightful surprise of cheese bombs in every bite!
Key Ingredients:
Macaroni: Toasted in salted butter for extra flavor and texture.
Ground Beef: Adds heartiness and depth to the soup.
Chopped Tomatoes and Garlic: For a flavorful base.
Hot Green Chile: Blended with white onion and garlic salt to give the soup a spicy kick.
Knorr Tomate Bouillon: For seasoning and enhancing the savory taste.
Muenster Cheese: Cubes of this creamy cheese melt into gooey pockets, adding richness to the soup.
Fresh Cracked Black Pepper: For seasoning, giving the dish an added layer of spice.
Sopita with Ground Beef and Cheese Bombs
Ingredients:
1 cup small macaroni
2 tablespoons salted butter
1 lb ground beef, cooked
2 tomatoes, chopped
3 cloves garlic, minced
2 hot green chiles, blended with 1/4 onion and garlic salt
2 tablespoons Knorr tomate bouillon
Fresh cracked black pepper, to taste
6 cups boiling water
1 cup Muenster cheese, cut into small cubes
Instructions:
Toast the pasta: In a large pot, melt the salted butter over medium heat. Add the macaroni and toast it, stirring occasionally, until it’s golden brown. This helps the pasta hold up to the broth without getting mushy.
Cook the ground beef: In the same pot, add the cooked ground beef, chopped tomatoes, and minced garlic. Stir and cook until the tomatoes soften.
Add the green chile blend: Blend the hot green chiles with 1/4 onion and garlic salt, then add the mixture to the pot. Stir well to combine.
Season the broth: Add the Knorr tomate bouillon, black pepper, and boiling water. Bring the mixture to a simmer.
Simmer the soup: Let the soup simmer until the macaroni is cooked through, about 8-10 minutes. Adjust the seasoning if needed.
Cheese bombs: Add the small cubes of Muenster cheese to the soup, drop them in as little “bombs,” and cover the pot for a few minutes. Let the cheese melt into the soup, creating gooey, cheesy pockets.
Serve: Stir gently and serve the Sopita hot with the melted cheese throughout. Enjoy your comforting, flavorful soup!
Notes:
Toasting the Pasta: Toasting the macaroni in butter not only adds flavor but also helps the pasta maintain its texture in the soup. This step prevents the pasta from becoming too soft and mushy when it simmers in the broth.
Ground Beef: Using cooked ground beef gives a hearty protein base to the soup. If you prefer, you can also use ground turkey or chicken for a leaner alternative.
Green Chile Blend: The combination of hot green chiles, onion, and garlic salt adds a flavorful, spicy kick to the soup. Adjust the amount of chiles to suit your spice tolerance.
Broth Flavoring: Knorr tomate bouillon provides rich tomato flavor. If you prefer a milder taste, you can substitute with a different bouillon or reduce the amount used.
Cheese Bombs: The Muenster cheese cubes are added to the soup to create “cheese bombs,” which melt into gooey pockets. This is the signature element of this recipe, giving the soup a creamy texture with bursts of cheesy goodness.
Customizing the Soup: Feel free to add more vegetables or seasonings to the soup, like diced carrots, bell peppers, or cumin, for added flavor and nutrition.
Make Ahead: This soup keeps well in the fridge for a couple of days. The flavors will continue to develop, and the soup can be reheated. However, note that the pasta may absorb more broth when stored.
Spicy Adjustments: If you prefer a milder soup, reduce or omit the hot green chiles and opt for a less spicy pepper.
Nutrition Information:
Calories: 400 kcal | Protein: 25g | Fat: 25g | Saturated fat: 10g | Carbohydrates: 30g | Fiber: 2g | Sugars: 5g | Cholesterol: 60mg | Sodium: 600mg | Calcium: 150mg | Iron: 2mg
Frequently Asked Questions:
Can I use a different type of pasta?
Yes! While small macaroni is traditional, you can use any small pasta shape like ditalini, elbow macaroni, or even small shells. Just make sure to adjust the cooking time to the type of pasta you choose.
Can I substitute the ground beef?
Absolutely! You can substitute the ground beef with ground turkey, chicken, or even a plant-based ground meat alternative if you’re looking for a lighter or vegetarian option.
How can I make this soup spicier?
If you like more heat, you can add extra hot green chiles or a pinch of red pepper flakes to the soup. You can also use a spicier variety of chile if you prefer a stronger kick.
Can I make this soup ahead of time?
Yes! This soup can be made in advance. Just cook it and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, and add fresh cheese bombs before serving for maximum gooeyness.
Can I use a different cheese for the “cheese bombs”?
Definitely! While Muenster cheese gives a nice creamy melt, you can substitute with mozzarella, cheddar, or any cheese that melts well. Adjust the type of cheese based on your flavor preferences.
Why should I toast the pasta before adding it to the broth?
Toasting the pasta in butter gives it a richer flavor and helps the pasta maintain its texture when it’s added to the broth, preventing it from becoming too mushy. This step adds an extra depth of flavor to the soup.
What if I don’t have Knorr tomate bouillon?
If you don’t have Knorr tomate bouillon, you can substitute it with regular chicken or beef bouillon cubes or paste, or even a little extra salt and tomato paste for flavor. The key is to have a rich, flavorful base for the broth.
How can I make this soup less spicy?
To reduce the spice level, you can either use milder green chiles or reduce the amount of chile blend added to the soup. You can also remove the seeds from the chiles before blending them, as this helps reduce the heat.
Can I freeze this soup for later?
Yes, you can freeze the soup! Allow it to cool completely, then store it in an airtight container or freezer bag. When ready to eat, thaw in the fridge overnight and reheat on the stove. Add fresh cheese bombs when serving.
How do I prevent the cheese bombs from dissolving completely in the soup?
To avoid the cheese dissolving entirely, make sure you add the cheese cubes just before the soup is finished cooking and let them melt only for a few minutes under the lid. This will give you gooey pockets of cheese throughout the soup.