How to make soup with meatballs and vermicelli

This is a frisky and ordinary soup, but usually almost everyone loves it. From time to time it seems like what else can you come up with? But even here there is room for imagination. Therefore, now there will be two recipes. For the first one, we will take small vermicelli, and we will usually cook the meatballs in broth. And in the 2nd there will be long narrow noodles and baked meatballs. Both with photos and step by step.

Soup with meatballs and small vermicelli

Ingredients for a 3.5 liter pan:

minced meat – 300g;
potatoes – 200g;
vermicelli – 70g;
carrots – 1 piece;
onion – 1 head;
salt and dark ground pepper - to taste;
bay leaf – 1 piece;
sunflower oil – 1 tbsp.

How to cook:

Let's start preparing the goods. If you want, you can see in detail how to create meatballs for soup here. I now had the minced meat ready.
We will need small carrots. We wash it, clean it, rinse it again with water and grate it on a large grater. Peel the onion, wash it and cut it into small cubes.
Wash the potatoes, peel them, cut them into pieces and fill them with water so that they stand and excess starch comes out of them.
Add a little salt and ground dark pepper to the minced meat. Mix with your hands.
And immediately we roll the balls, which we put on a plate or board. The balls are about 3 cm in diameter.
Pour clean cool water into the pan. Based on a little less than 3 liters. per pan with a capacity of 3.5 liters. Drain the water from the potatoes and place the lid on over medium heat.
While the water is boiling, prepare the frying. Pour oil into a frying pan, add onions and carrots. Fry a little, stirring often.
When the water boils, foam may form on the surface. It's the same potato starch, remove it with a slotted spoon. Add sautéed vegetables, bay leaves and meatballs. We wait for the soup to boil again, add salt, turn down the heat, leave the lid ajar and cook until the potatoes are soft.
When the potatoes are ready, throw the vermicelli into the pan. Stir and cook for a few more minutes. For now she will be satisfied.

Take minced beef or chicken, remove pepper from the recipe, and do not fry vegetables - carrots and onions, then the soup will be completely dietary and ideal for baby food.

We serve the finished soup to the table and invite everyone to dinner. If desired, finely chopped greens can be placed directly on a plate or served separately so that anyone can take as much as they want.

Soup with baked meatballs and vermicelli

Ingredients:

minced meat (pork + beef) – 400g;
hard cheese – 50g;
breadcrumbs - 3 tbsp;
long vermicelli – 100g;
salt, pepper and spices for meat - to taste.

Preparing the soup:

Set the oven to warm up to 180°C.
Three cheese on a small grater. Add grated cheese, breadcrumbs, a little salt, pepper and spices to the minced meat. The choice of spices is yours. It’s easier to take any mixture for meat. A pinch will be enough.
Knead with your hands and form balls larger than in the previous recipe. Their diameter is about 4-5 cm.
Place on a baking sheet or in any baking dish.
Place in the oven for 30 minutes. The meatballs should be baked and have a nice toasted color and a buttery shine.
If you see there are no potatoes in this soup. But if you want, you can always add it there. Pour water into a saucepan and bring it to a boil.
If you wish, you can break the vermicelli or throw it into a long one.
Transfer the meatballs to the soup. We wait for the water to boil again and lower the pasta. The correct way to do this is to place them almost vertically with one end in the water, when the part that is in the water becomes soft, they will go down on their own. There is little you can do to help.
Cook until the pasta is ready. Salt during the process to taste.

You see, both versions of the soup are prepared very simply, they are different, but equally delicious. Prepare, try. Bon appetit!

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Soup with meatballs and noodles. Step-by-step recipes

Now we are preparing a soup that is very popular not only in Russian, but also in other cuisines of the world. This is meatball and noodle soup! Personally, it’s not particularly difficult for me to prepare it. Nourishing, rich with small balls acting as balls - children also adore it, as do cottage cheese cookies. I usually cook this first dish with minced pork and beef, but when I’m in a dietary mood, I use chicken.

I also form the meatballs in advance and store them in the freezer, this way I speed up the manufacturing process. You can vary the food with any vegetables according to your own taste, or play a little with the spices in the minced meat - and the taste will be slightly different.

Soup with meatballs and noodles in a multicooker Redmond

First, I would like to show you how I prepare this soup in my own Redmond multicooker. But this recipe is also suitable for other models, by the way. It always comes out fragrant and rich for me. It's all about the non-stick coating of the multicooker bowl and maintaining a clear temperature regime. Therefore, cooking on such an appliance is a pleasure; I set it to the appropriate mode and that’s it.

Ingredients:

400 g minced meat;
2 potatoes;
200 g vermicelli;
2 onions;
2 carrots;
1 clove of garlic;
2 l. boiling water;
salt, ground pepper, bay leaf

Manufacturing:

1. First, I take minced pork and beef (chicken is also suitable), add salt, ground pepper, grated 1 onion. And I mix this whole mass with my hands.

2. Then, with wet hands, I form careful balls the size of a walnut.

3. Now I’m starting to fry the meatballs along with the vegetables. I turn on the “frying” mode and pour vegetable oil into the multicooker bowl, put them in and fry first on one side, and later on the other side.

4. Add onion, carrots and potatoes cut into small pieces. I continue to fry for some more time.

If your multicooker does not have a “frying” mode, then turn on the “baking” mode.

5. Later I add 2 bay leaves, salt and vermicelli. Carefully pour in 2 liters of boiling water and close the lid. I cook in the “soup” or “stew” mode for 10 minutes.

6. Before serving, add dill and that’s it, the soup is ready! It comes out like it came out of a Russian oven - very simmered.

Step-by-step recipe for noodle soup with meatballs and potatoes

I spend no more than half an hour preparing such a product, while making other meat soups takes more than an hour. By the way, you can add an egg to the minced meat so that the meatballs simply form and keep their shape. In addition, it will not stick to your hands.

Ingredients:

250-300 g minced beef;
100 g vermicelli;
5 potatoes;
1 large carrot;
1 onion;
1 clove of garlic;
1 testicle;
1 liter of water;
greens (dill, parsley);
salt, pepper to taste.

Manufacturing:

1. First, peel the carrots, potatoes, onions and garlic and cut into small pieces. Also finely chop the dill.

2. Now take a pan, pour in and heat a little vegetable oil. Add the chopped onion and garlic and fry until the onion turns slightly golden. After this, add the carrots, stir and continue frying for a few more minutes.

3. Pour a liter of water into the prepared roast and bring it to a boil. Then add the potatoes and wait until the water boils again.

4. Now you should form the meatballs. Add the egg, salt to the minced meat and knead thoroughly with your hands until it becomes dense. Using your hands soaked in water, make round balls.

It’s important to throw them in only when the broth is boiling.

Continue cooking for 2 minutes and later add vermicelli, chopped dill, and salt and pepper to taste. Cook for another 3-4 minutes and the soup will be ready.

Chicken soup made from meatballs, noodles and potatoes without frying

Well, in the end, for now I will show you how to cook soup without frying. Without frying, it comes out just as tasty as with frying. And even the broth has the most natural taste.

Ingredients:

600-800 g chicken broth;
200 g minced chicken;
50 g vermicelli;
1 carrot;
50 g milk;
2 pieces of snow-white loaf;
3 g dill;
1 bay leaf.

Manufacturing:

1. Place carrots and potatoes cut into slices into the chicken broth prepared in advance. Cook, and in the meantime let's make meatballs.

2. Cut off the crusts from the loaf slices, soak them in milk and then transfer them to minced chicken (but you should squeeze them out first before doing this). Add pepper and salt and start forming balls 1.5 cm in diameter.

The minced meat must be kneaded thoroughly until it becomes dense.

3. Place the meatballs into the bubbling broth, and then the noodles. Cook for 10 minutes over low heat.

4. When the soup is ready, add bay leaf, salt and let it simmer for a minute. Serve with dill.

3 different recipes, but equally delicious. Choose the one you like best and cook! Bon appetit!

Meatball soup with vermicelli recipe

First courses are an integral part of a healthy diet for a person. It’s important to keep this in mind. Especially in our time, when all life flies by in a hurry. The soup, the recipes of which I will share with you, takes about an hour to prepare. It’s not a lot of time, but everyone will be happy with the result.

There are several tips for making soup with meatballs and noodles. Naturally, experienced housewives are familiar with them, but for beginners it is useful to find out and understand them. The main thing to know is that any recipe can be adjusted to suit you by adding or, on the contrary, removing some of the ingredients.

The soup will be richer if you cook it in ready-made meat broth, but it won’t turn out any worse just in water. Choose the meat for minced meat that is closest to your taste, be it poultry or pork or beef. Minced meat can be purchased ready-made in the store, but making it yourself will literally taste better.

The usual recipe for soup with meatballs and vermicelli

What could be healthier and more satisfying than a tasty, rich soup. It has long been confirmed that first courses should be included in our diet at least once a day as a rule. This recipe is with minced chicken meatballs, but you can use any other one you have on hand.

Ingredients:

Potatoes - 3 pcs.
Minced chicken - 200 g
Onion - 1 pc.
Carrots - 1 pc.
Parsley root - 1 pc.
Garlic - 2-3 cloves
Spider web vermicelli - 2 tbsp. spoons
Dill - sprig
Salt - to taste
Ground dark pepper - to taste
Vegetable oil

Manufacturing:

1.Prepare all the vegetables in advance, wash and peel them. Cut the potatoes into cubes and place in a pan filled with water. Place the peeled parsley root there. Turn on medium heat and cover with a lid. Add salt and pepper when the broth boils.

2. Place the minced meat in a bowl, add half a very finely chopped onion and chopped garlic, mix.

3. Form meatballs, place on a plate

The size of the meatballs doesn't matter, it all depends on your preferences.

4.When the potatoes become soft, add the meatballs to the pan.

5.Fry diced onion and grated carrots in a frying pan until soft and color changes. Add the prepared fried vegetables to the soup along with the noodles.

6. Finally, finely chop the dill and add it to the finished soup, which by this time has already been removed from the heat. For the most striking taste of the soup, leave it to brew for 15 minutes. Bon appetit!

How to cook soup in a slow cooker

In my kitchen, a multicooker is a godsend and an irreplaceable assistant. You can cook everything in it, even if not everything, then quite a lot of different dishes. Soups are no exception; they turn out rich, fragrant and have a great taste. I am sharing the recipe with you.

Ingredients:

Potatoes - 3-4 pcs.
Minced meat - 300 g
Egg - 1 piece
Onion - 1 pc.
Carrots - 1 pc.
Spider web vermicelli - 2-3 tbsp. spoons
Greens - to taste
Salt - to taste
Ground dark pepper - to taste
Bay leaf - 1 leaf
Vegetable oil

Manufacturing:

1. Make meat balls - meatballs - from the minced meat in advance.

To help them keep their shape better and not fall apart in the soup, add an egg to the minced meat.

2. Peel and chop the vegetables. In the multicooker, turn on the “Frying” mode, pour oil into the bowl and add vegetables for frying. Stirring, fry until cooked.

3.Then, moving the vegetables to the side, place the meatballs. Fry them very little on all sides.

4. Boil water in a kettle and pour it into the multicooker bowl. At this time, add the potatoes, peeled and cut into cubes in advance. Add salt, pepper and spices as desired. I added another bay leaf. Switch the mode to “Soup”, close the lid and wait for the sound notification that it is ready. If your multicooker model does not have such a mode, select the “Cooking” or “Stewing” mode.

Instead of water, you can use meat broth.

5.5-7 minutes before the end of cooking, open the lid and pour the web vermicelli into the soup. When the readiness alert sounds, add the chopped herbs. Bon appetit!

Soup with meatballs and vermicelli

An appetizing and satisfying lunch soup for the whole family. This dish is one of the most common and fastest among meat soups. And for the richest taste of the meatballs, I add breadcrumbs.

Ingredients:

Potatoes - 4-5 pcs.
Minced meat - 300 g
Breadcrumbs - 3 tbsp. spoons
Onion - 1 pc.
Carrots - 1 pc.
Vermicelli – 50 g
Greens - to taste
Salt - to taste
Spices - to taste
Vegetable oil

Manufacturing:

1.Place the pan on the stove and wait for the water to boil. Mix minced meat with breadcrumbs. Form the minced meat into meatballs. Place in boiling water, add salt and reduce heat on the stove to medium.

2.After about 10-15 minutes, add the potatoes, cut into random cubes, into the pan. Add spices that suit your taste.

3. Place the diced onion into a heated frying pan, then grate the carrots on a medium grater. Fry everything together until done.

Onions are always fried first; their cooking time is longer than carrots.

4.Place the finished roast into the soup, reduce the heat to low. We don't need boiling after adding vegetables.

5.Add the web at the very end. Its production time is 4-5 minutes. The soup should stand with the lid closed for about 10 minutes and soak up. Serve with sour cream and fresh herbs. Bon appetit!

Turkey soup - dietary recipe

This soup is perfect for both weight-watching adults and baby food. I suggest boiling the vermicelli separately for the soup and adding it to the finished soup when serving for those who wish. A very interesting and necessary recipe.

Ingredients:

Potatoes - 2-3 pcs.
Turkey fillet - 300 g
Pumpkin – 50 g
Onion - 1 pc.
Carrots - 1 pc.
Vermicelli – 50 g
Salt - to taste
Bay leaf - 1 leaf
Vegetable oil

Manufacturing:

1.Prepare turkey fillet, pumpkin and half an onion for stuffing. Place a pan of water on the stove.

2.Pass everything through a meat grinder. Make meatballs from the resulting minced meat. It is more convenient to create them with wet hands.

You can take a huge amount of minced meat, create meatballs and freeze some of it for future use.

3.Cut the peeled potatoes into cubes and place in a pan of boiling water.

4.When the potatoes become soft, add diced carrots, onions and meatballs. Cook over medium heat for 15-20 minutes.

5.Put bay leaf into the pan and add salt. For the soup, boil the vermicelli separately. When serving, add to each plate. Bon appetit!

Cheese soup

This soup will not only relieve your hunger, but will also significantly improve your mood. Melted cheese will add a delicate creamy taste to it. Meatball soup will be even tastier if served with garlic croutons, which can also be prepared independently.

Ingredients:

Potatoes - 2-3 pcs.
Minced meat - 300 g
Processed cheese - 150 g
Onion - 1 pc.
Carrots - 1 pc.
Vermicelli – 50 g
Salt - to taste
Ground dark pepper - to taste
Bay leaf - 1 leaf
Greens - a bunch
Vegetable oil

Manufacturing:

Remove the skin from the potatoes and cut into cubes. Place in a saucepan, fill with water and place on the stove.
Peel the onion, cut into half rings or cubes.
Cut the peeled carrots into small cubes.
Add vegetables, onions and carrots to the pot with the potatoes.
Add the necessary spices to the minced meat and form into meatballs.
Add the meatballs to the soup. Add salt, pepper, spices.
Cook the soup for another 15 minutes. Then add processed cheese, stir the soup until the cheese dissolves.
Add vermicelli and cook for another 5 minutes.
Chop the greens into the finished soup before serving.

Bon appetit!

Here is such a straightforward selection of recipes. I hope everyone will find something to their taste and prepare this dish. All the recipes I described are ordinary and do not require special skills to complete them. The most important thing I would like to recommend is to cook in a good mood.

Soup with meatballs and noodles is light and low in calories. Which is essential for proper and healthy nutrition. Take note of the recipes and feed your family tasty and healthy. Everyone will be satisfied without hesitation. Have a nice day and good mood everyone. See you soon!

Soup with meatballs and vermicelli

Ingredients

Minced pork – 230 g

Ground black pepper - to taste

Onions – 1 pc.

Vegetable oil – 60 ml.

Vermicelli – 100 g

Potatoes – 5 pcs.

Dried parsley - to taste

Bay leaf – 1 pc.

73 kcal
45 min.
45 min.

Photo of the finished dish

Step-by-step recipe with photos

Meatball soup - admit it, who doesn't love it? And if you add vermicelli to it, you get the most popular and successful option. Our family likes soup with meatballs and noodles, from small to large, it turns out rich and satisfying, due to the meatballs made from minced pork. The most dietary version of this soup can be prepared with chicken meatballs. Meatballs can be created ahead of time and stored in the freezer, which will speed up the preparation of a savory first course.

So, let's start making meatball noodle soup. Prepare water, minced pork, salt, ground black pepper, onion, carrots, vegetable oil, vermicelli, potatoes, dried or fresh herbs, bay leaf. Peel the potatoes, cut them into cubes, put them in a saucepan, add water and let them cook (after boiling, add salt to the water and turn the heat to low). Add salt and black pepper to the minced pork and stir. Prepare onions (small cubes) and carrots (small grater) for frying.

Fry the onions and carrots in vegetable oil, form the minced meat into balls, much smaller in size and larger in quantity.

Place the meatballs into the pan with the boiled potatoes.

When they float out (the fire is powerful), transfer the frying from the frying pan into the pan and add small vermicelli.

Boil the soup for 8 minutes, controlling the degree of boiling of the soup, add dried herbs rubbed between your palms or the freshest chopped ones, add bay leaf and a little ground pepper (pepper can be omitted if you are preparing soup for children).

Set the soup aside, let it sit for 5-6 minutes, and then pour into plates and serve.