Meatball soup

Light soup with semolina

This recipe is a lifesaver when you need to quickly prepare the first one without unnecessary frills. The result is a light soup with an exciting taste.

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Sorrel soup with meatballs

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Light soup with meatballs

A light and lively soup with meatballs, which we call Euro soup. Its main advantage is that it is without frying, without broth, and if all the components are frozen, like mine, then its production time is only 30 minutes, suitable for kids.

Meatball soup . Meatball soup is an ordinary, unpretentious first course. Served warm and hot. It is better not to store the soup in the refrigerator for a long time, but to serve it immediately after making it.

Making meatball soup comes down to the following steps. Add diced potatoes to the broth or water; you can add cereal (wash beforehand) or pasta while the broth is boiling. 10-15 minutes before the soup is ready, at the moment it boils, meatballs are placed in it. Meatballs are minced meat or minced poultry.

In such minced meat you need to put one egg, you can finely chopped onion, add spices, salt and dark ground pepper. Form the minced meat into small round “balls” the size of a small walnut or even smaller. You can roll these “koloboks” in wheat flour.

Three minutes before readiness, the soup with meatballs is seasoned with chopped herbs and chopped vegetables (onions and carrots) sautéed in vegetable oil.

Soup with meatballs is low-calorie, dietary, and easy to digest. This soup is prepared even faster than soup with a piece of whole meat or whole poultry. Meatball soup is suitable for baby food. But, for a children's table, you should not add hot spices and seasonings to minced meat and soup.

It is very convenient to cook soup with meatballs in a slow cooker in the “stew” or “soup” mode.

Serve the soup with meatballs with sour cream and mayonnaise. Garlic croutons, toast, and croutons go well with this soup.

Meatball soup

Meatball soup is probably the most favorite meat soup for kids of all ages, because small, tender meatballs seem even more appetizing and tastier than boiled pieces of meat. In general, adults are unlikely to be able to resist a plate of hot, fragrant broth, in which slices of the necessary vegetables and beautiful meat balls for one bite float. Meatballs made from minced meat are very well chewed and easily absorbed in the body, so soup with them is perfect not only for toothless children and the elderly, but also for the unhealthy, convalescent and people with digestive problems.

Meatball soup, unlike most other regular soups, cooks quite quickly because it does not require long-term cooking of meat broth. This is especially convenient for working housewives, because it allows you to save time and effort in the kitchen and prepare a real first course for the whole family in just an hour. In addition, this soup consists of ordinary and cheap goods, but nevertheless, thanks to its zest in the form of soft and juicy meatballs, it is capable of nourishing and entertaining household members, young and old.

If your kids are often picky and shy away from what they consider to be a boring and uninteresting first course, try preparing the most delicious meatball soup for them using this simple recipe. Its light and nutritious broth, simple pieces of vegetables and joyful meatballs can pave the way to even the most fastidious child’s heart.

Necessary information

Difficulty level:	3*	Serving Size:	300 g
Preparation time:	1 hour	Calorie content per serving:
Number of servings:	13	Cost of one serving:	10 rub.

How to cook soup with meatballs and rice - recipe with step-by-step photos. The usual meatball recipe for minced meat soup.

INGREDIENTS:

3.5 l water
1 large onion
1 large carrot
3 medium potatoes
4 tbsp. l. rice
2 tbsp. l. vegetable oil
salt
5 – 6 dark peppercorns
2 bay leaves

400 g minced meat (pork + beef)
1 small onion
10 g greens (dill, parsley)
1 tsp. with a heap of salt, 1 tsp. khmeli-suneli

COOKING METHOD:

Meatballs for minced soup

1. In order to cook soup with meatballs, first we will create these small meat balls. To do this, place minced meat, chopped onions and chopped herbs in a bowl.

2. Season the minced meat with salt and spices and carefully knead with your hands until smooth.

3. With wet hands, form small balls the size of a walnut from the minced meat. From this amount of ingredients I got 20 small meatballs.

How to cook meatball soup

4. Boil water in a large saucepan and carefully lower the meatballs into it. Cook the soup at a low simmer for 15 minutes, skimming foam from the surface as it accumulates.

5. While the meatballs are cooking, you can prepare the remaining ingredients for the soup.
Peel the onion and chop finely. 6. Peel the carrots and grate on a large grater.
7. Fry onions and carrots in vegetable oil over medium heat for 8 - 10 minutes until transparent.

8. Peel the potatoes and cut into cubes.
9. Add chopped potatoes to the bubbling broth with meatballs.
10. Wait until the soup boils again and add rice, rinsed with cool water. Cook the soup for 20 minutes at a low simmer without a lid.

11. Add fried onions and carrots to the soup, mix thoroughly and cook for another 5 minutes.

A minute before the soup is ready, add salt, peppercorns and bay leaf to the soup. Cover the pan with a lid and let the soup steep for 15 minutes. An unusually tasty and nutritious soup with meatballs and rice is ready!

Meatball soup

Cooking: 50 minutes

Have a nice day. Now we are preparing soup with meatballs . This is a master class from my beloved mother-in-law Lyudmila Vladimirovna.

We will prepare the main recipe for soup with meatballs, potatoes and fried vegetables. If desired, you can add any additional ingredients to this soup to suit your taste. So you can add pasta, buckwheat, rice, semolina, barley or corn to the soup.

In addition to cereals, you can add vegetables to the soup, for example, bell peppers, almost all types of cabbage, zucchini, lightly fried eggplants, corn, green beans or peas.

You can make an abundance and add processed cheese, grated or cut into small cubes, to the soup 5 minutes before the end of cooking.

Ingredients for the recipe “Meatball Soup”

Potatoes – 3 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Minced meat – 200-300 g
Greens – 20-30 g
Butter – 20 g
Vegetable oil – 2-3 tbsp. l.
Water – 2 l
Salt – 1-2 tsp.
Dark ground pepper – 2-3 pinches
Bay leaf – 1 pc.

Meatball Soup Recipe

Melt the butter or use softened butter.

Peel the onions and grate them on a small grater or chop them in a blender. For 200 g of minced meat, 1/2 part of a medium onion.

For this recipe, we used ground beef, but you can use any meat of your choice or combine a number of types of meat.

To the minced meat add chopped onion, butter, salt and dark ground pepper to taste, as well as a small amount of water, so the minced meat will be the most juicy.

In addition to these ingredients, you can add a small amount of fried onions and carrots, grated Parmesan cheese, chopped herbs, and finely chopped bell peppers to the minced meat.

Mix the minced meat well.

In order for the meatballs to better hold their shape and not fall apart during the manufacturing process, it is best not to simply knead the minced meat, but to beat it.

To do this, take the minced meat in your hands and throw it back into the bowl and repeat this 10-15 times.

We begin to form meatballs.

Using a teaspoon, place a portion of meat on your hands and roll into a ball.

To make it easier to roll the meatballs, you can lightly moisten your hands with water.

We make meatballs of similar size and shape. And we fold them at a small distance from each other.

Pour water into a saucepan and bring to a boil.

Add bay leaf, salt to taste and dark pepper, peas or ground, to the water. You can also add aromatic pepper.

Place the meatballs in boiling water and bring to a boil again.

When the water in the pan boils and foam begins to form, it must be removed using a slotted spoon or a regular tablespoon.

Cook the meatballs for 7-10 minutes from the moment the water boils.

Then remove the meatballs from the broth.

Peel the potatoes and cut into cubes or using any method that suits you.

Place the potatoes in the broth in which the meatballs were cooked and bring to a boil.

In addition to potatoes, you can add rice, buckwheat, pasta, semolina or other cereals to your taste.

Accordingly, pasta and semolina must be added at the end of production, and rice and buckwheat along with potatoes.

Taste the broth and add salt and pepper to taste as needed.

If desired, you can add seasoning such as vegeta or bouillon cubes.

Cut the onions into cubes and grate the carrots on a large grater.

Pour vegetable oil into a preheated dry frying pan and heat it. Then we put onions and carrots on it.

Fry the vegetables until translucent or light golden brown.

10 minutes after you add the potatoes to the soup, add the fried vegetables.

And after them we return the meatballs to the soup.

Wash and dry the greens. Finely chop the dill, parsley and green onions.

Taste the soup and add salt or pepper as needed. Then add chopped greens.

Bring the soup to a boil and turn off. Cover tightly with a lid and let steep for 10-20 minutes.

Potato soup with meatballs

Meatball soup is one of the few first courses that most kids enjoy eating. And not because the mother said “Necessary!”, but because they really like it. Adults, in general, don’t give up either.

Potato soup with meatballs can even be cooked in water: it turns out rich, fragrant, satisfying and low-fat - an ideal dish for a thorough meal at lunchtime.

Ingredients

meat or prepared minced meat – 300 g;
potatoes - 2 medium tubers (200 g);
carrots – 1 pc.;
onion – 1 small and 1 medium onion;
chicken egg – 0.5 pcs.;
cool drinking water – 1 tbsp. l.;
table salt – 1 tbsp. l. (taste);
fresh herbs - 3-4 sprigs;
ground dark pepper – 0.5 tsp. (taste);
vegetable oil, without aroma – 3-4 tbsp. l.

Manufacturing

Prepare the necessary products: meat, vegetables, herbs, eggs and the list goes on. The ingredients are for a 2.5-3 liter pan.

You can make meatballs from pork, beef, chicken, lamb, other types of meat, or a combination of them. The main thing is that the finished minced meat comes out evenly fatty and viscous, then the meat balls will come out juicy, soft and will not lose their shape after cooking. This recipe used pork fillet.

Clean the meat from films, fat and veins, wash it to remove any bone chips, and wipe it with napkins. Then cut it into pieces of random shape and twist through a meat grinder using a mesh with small holes - this way the minced meat will be the most tender.

Cut the onion: a huge onion (it will go into the vegetable frying) into the largest cube, and a small one (it will go into the meatballs) into a small one.

Add chopped onion, chopped dill, salt and ground pepper to the minced meat.

Shake the egg with vetch, pour approximately half of the resulting mass into the minced meat. The remaining part will not be useful - you can use it at your own discretion (put it in an omelet, dough, etc.).

Mix the minced meat with the remaining ingredients. While stirring, add a spoonful of ice water - it will make the meatballs juicy. Knead the minced meat with your hands until it becomes viscous and pliable, then beat it on the bottom of the bowl.

If the minced meatballs come out very watery, you can add lightly crushed crackers or semolina and let it sit at room temperature. A piece of bread soaked in a small amount of milk or kefir will also help correct incorrect thickness.

Form into careful balls, scooping the minced meat with a teaspoon. If necessary, grease your palms with vegetable oil to prevent the meat from sticking. You should not make the meatballs large, as they will increase in volume during the cooking process. Cover the finished meat balls with film and place in the refrigerator.

Peel the potatoes, wash and cut into cubes or cubes.

Usually soup with meatballs is cooked using water or vegetable broth; broths cooked using meat or bones are less commonly used.

Pour water or broth into a saucepan, bring to a boil, add chopped potatoes. Cook for 10-12 minutes after boiling again.

While the potatoes are cooking, peel and cut into strips (grate on a large grater) the carrots.

Place the carrots and onions in a frying pan with a small amount of heated oil. Fry over medium heat, stirring, until soft.

Transfer the fried vegetables to the pan with the half-cooked potatoes. Stir and continue cooking for another 5-7 minutes.

Then put the meatballs into the soup, wait for the broth to boil and cook for 7-10 minutes.

The finished meatballs should float out.

2-3 minutes before the end of cooking, add salt and season the soup with ground pepper and other spices (paprika, dill, garlic, etc.) to taste. Then remove the dish from the stove and let it sit under the lid for 10-15 minutes.

Serve the soup hot; each serving can be sprinkled with chopped herbs before serving.