Buckwheat soup with meatballs
Buckwheat soup with meatballs
Ingredients
Potatoes – 250 g
Minced chicken – 250 g
Celery – 1 stalk
Onions – 1 pc.
Olive oil – 1 tbsp.
Chicken bouillon cube – 1 pc.
Salt and pepper - to taste
- 44 kcal
- 45 min.
- 45 min.
Photo of the finished dish
Step-by-step recipe with photos
Buckwheat soup is a good lunchtime soup option for the whole family. During Lent, I often prepare ordinary buckwheat soup in vegetable oil, but for my granddaughter I prepare the necessary buckwheat soup with equally healthy chicken meatballs. Not only my granddaughter, but also my other family loved this soup.
Buckwheat soup with meatballs can be prepared in different ways. Firstly, you can create meatballs from various meats - beef, pork, turkey; the soup with fish meatballs also turns out delicious if you create them from snow-white fish. Secondly, you can prepare broth in advance - vegetable, meat, chicken, fish and then prepare soup with it, or you can use bouillon cubes instead of broth, I prefer cubes, because I don’t always have time to prepare broth in advance.
Let's prepare all the ingredients for the soup according to the list.
Wash the potatoes, peel them and cut them into cubes.
Place the potatoes in a saucepan, fill them with water and add the chicken stock cube.
If you are not a fan of cubes, add broth or just water, but do not forget to add salt to the water.
We will also add buckwheat, washed under running water. Place the pan on the heat and cook the soup for 20 minutes, until the potatoes are soft.
Blend the chicken fillet in a blender until smooth, add salt and dark ground pepper.
Mix the minced meat and form it into meatballs the size of a walnut or a little larger/smaller, according to your taste and preference.
Place the meatballs in the soup and cook the soup for another 10 minutes until the meatballs float to the surface.
While the meatballs are cooking, we will prepare the soup dressing. To do this, cut the carrots, celery and onions into small cubes.
Fry the vegetables in vegetable oil for 7-8 minutes.
Place the prepared dressing in a saucepan. Let the soup boil again, add chopped parsley and remove the soup from the heat.
Pour the finished buckwheat soup with meatballs into portioned bowls and serve with fresh bread.
Low-calorie buckwheat soup with meatballs
This is perhaps the most ordinary meatball soup you can think of.
Children and adults alike adore him, probably because he remembers his mother’s kitchen.
- Total cooking time – 0 hours 45 minutes
- Active cooking time – 0 hours 15 minutes
- Cost - very economical
- Calorie content per 100 g – 47 kcal
- Number of servings – 5 servings
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How to cook buckwheat soup with meatballs
Ingredients:
- Potatoes – 4 pcs.
- Carrots – 1 pc.
- Onions – 1 pc.
- Minced meat – 300 g
- Buckwheat – 0.5 tbsp. (200 ml)
- Salt - to taste
- Spices - to taste for soup
- Vegetable oil – 1.5 tbsp.
- Water – 3 l
Manufacturing:
I use different minced meat for soup.
With chicken, the most dietary option is obtained, with pork and beef - an option for those who like something more filling.
Peel and cut the potatoes. Bring water to a boil and add potatoes.
While the potatoes are cooking, form the minced meat into meatballs. I do this with my hands soaked in water.
Some housewives add onions and eggs to meatballs, I don’t do this, I just salt and pepper the minced meat a little.
To prevent the meatballs from falling apart during the cooking process, it is better to beat the minced meat on the table. I constantly do the same thing when shaping all the cutlets.
Roll the minced meat into balls the size of a walnut or a little larger.
Add them to the potatoes.
Add buckwheat to soup. To better reveal its own scent, you can fry it in a dry frying pan for about 4-5 minutes without oil.
Salt and season with spices, for example, vegetable mixture for first courses.
Finely chop the onion and grate the carrots.
I use frozen carrots, which I always have in my freezer.
In heated vegetable oil, fry the onions and carrots until light golden brown.
Add the vegetables to the soup and cook for another 10 minutes, until the potatoes and buckwheat are completely cooked.
Test again for salt and spices, adding more salt as needed.
Turn off the soup and let it sit covered for another 10 minutes.
Serve the soup hot, garnishing with herbs if desired.
Buckwheat soup with meatballs
If you want to cook both a tasty and satisfying first course for lunch, then I recommend the recipe for buckwheat soup with meatballs. This soup is made from everyday items and comes out good. For the meatballs I used pork, you can use beef or chicken. I am sure that this hearty, tasty first dish will please all members of your family!
Ingredients
Manufacturing process
Wash the pork (or other meat), dry and cut into pieces.
Grind the meat together with 0.5 clean onions through a meat grinder (or grind in a blender). Add salt, ground black pepper and paprika to the resulting minced meat, mix thoroughly.
Using wet hands, form small meatballs from the purchased minced meat.
Peel the potatoes and cut into small pieces.
Wash the buckwheat and drain the water.
Pour water into a saucepan, bring to a boil, add buckwheat and potatoes to boiling water. Salt the water, bring to a boil again, remove the foam. Cook buckwheat with potatoes over low heat for about 20 minutes.
Peel one onion and cut into small pieces, and cut the peeled carrots into strips (or cubes) and place in a frying pan with vegetable oil.
Fry vegetables over medium heat until soft (3-4 minutes), stirring.
When the potatoes and buckwheat are almost ready, put the fried vegetables in the pan, add spices for the soup, add bay leaf.
Add a couple of pinches of Imeretian saffron (if available and optional) and finely chopped garlic.
Bring the soup to a boil and place the meatballs in it. Bring the buckwheat soup to a boil again and cook it over low heat until the meatballs float to the surface (5-6 minutes).
Very tasty, fragrant, hearty buckwheat soup, cooked with meatballs, pour into plates, sprinkle with herbs and serve.
Buckwheat soup with meatballs
Ingredients
Potatoes – 250 g
Minced chicken – 250 g
Celery – 1 stalk
Onions – 1 pc.
Olive oil – 1 tbsp.
Chicken bouillon cube – 1 pc.
Salt and pepper - to taste
- 44 kcal
- 45 min.
- 45 min.
Photo of the finished dish
Step-by-step recipe with photos
Buckwheat soup is a good lunchtime soup option for the whole family. During Lent, I often prepare ordinary buckwheat soup in vegetable oil, but for my granddaughter I prepare the necessary buckwheat soup with equally healthy chicken meatballs. Not only my granddaughter, but also my other family loved this soup.
Buckwheat soup with meatballs can be prepared in different ways. Firstly, you can create meatballs from various meats - beef, pork, turkey; the soup with fish meatballs also turns out delicious if you create them from snow-white fish. Secondly, you can prepare broth in advance - vegetable, meat, chicken, fish and then prepare soup with it, or you can use bouillon cubes instead of broth, I prefer cubes, because I don’t always have time to prepare broth in advance.
Let's prepare all the ingredients for the soup according to the list.
Wash the potatoes, peel them and cut them into cubes.
Place the potatoes in a saucepan, fill them with water and add the chicken stock cube.
If you are not a fan of cubes, add broth or just water, but do not forget to add salt to the water.
We will also add buckwheat, washed under running water. Place the pan on the heat and cook the soup for 20 minutes, until the potatoes are soft.
Blend the chicken fillet in a blender until smooth, add salt and dark ground pepper.
Mix the minced meat and form it into meatballs the size of a walnut or a little larger/smaller, according to your taste and preference.
Place the meatballs in the soup and cook the soup for another 10 minutes until the meatballs float to the surface.
While the meatballs are cooking, we will prepare the soup dressing. To do this, cut the carrots, celery and onions into small cubes.
Fry the vegetables in vegetable oil for 7-8 minutes.
Place the prepared dressing in a saucepan. Let the soup boil again, add chopped parsley and remove the soup from the heat.
Pour the finished buckwheat soup with meatballs into portioned bowls and serve with fresh bread.