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Broccoli Cheese Soup Poppers
Makes 30-40 poppers
Ingredients
1/2
large crown of broccoli
or 2 small, steamed until soft (about 1 1/2 cups when cooked)
5
baby carrots
or 1 regular carrot, steamed until soft and chopped
3
eggs
beaten
1/4
cup
butter
melted and slightly cooled
1
cup
shredded cheese
cheddar or mixed, plus more for topping
Stuffing mix
I use low sodium, whole wheat
1/4
tsp
white pepper
1/2
tsp
garlic powder
1/4
tsp
onion powder
Instructions
Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper or a Silpat liner.
Add steamed broccoli and carrots to a food processor and pulse until blended and everything is in small pieces.
In a large bowl, whisk together eggs, butter, and cheese.
Add broccoli and carrot mix, seasonings, and stuffing and mix well.
Roll into small walnut sized balls and line up on the baking sheet, about 20 on each.
Bake for 20 min until crispy and lightly golden.
Immediately after taking out of the oven sprinkle each popper with a pinch of shredded cheese so it melts on top.
Remove to a paper towel lined plate to soak up any excess butter and then serve warm.