Peasant meatball soup
Meatball Soup - A Classic and Comforting Recipe
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6-8
The history of meatball soup is one filled with flavor and joy, being a dish that brings families together around the table. This meal is known for its rich and comforting taste, and every housewife has her own version, filled with love and tradition. Meatball soup is often consumed on cool days, providing not just a nourishing meal but also good cheer.
The ingredients needed for this recipe are accessible and easy to find, and the preparation is simple, making it a perfect choice for any occasion.
Ingredients
For meatballs:
- 1 large chicken breast (approximately 400-500 g)
- 1 large onion, finely chopped
- A handful of rice (approx. 100 g)
- 1 egg
- Salt, to taste
- 1 tablespoon of oil (palm oil, if preferred)
For the soup:
- 2 bags of soup vegetables (preferably fresh or frozen vegetable variety)
- 1 tablespoon of dehydrated vegetables (without preservatives)
- 1 liter of borscht
- 3.5 liters of water
- 1 cup of tomato paste (preferably homemade)
- 1 large onion, chopped
- 5 potatoes, peeled and diced
- 400 g yogurt
- 1-2 tablespoons of oil (adjustable to taste)
- 2 eggs
- A bunch of dill, parsley, and lovage, finely chopped
- Salt, to taste
Step-by-Step Instructions
1. Preparing the meatballs:
Start by chopping the chicken breast and onion. You can use a food processor to save time. In a large bowl, combine the minced meat, onion, washed rice, egg, and salt. Mix the ingredients well until you obtain a homogeneous mixture.
2. Forming the meatballs:
Grease your hands with a little oil and form medium-sized meatballs. They will cook evenly and add a delicious flavor to the soup.
3. Cooking the vegetables:
In a large pot, add 1-2 tablespoons of oil and sauté the chopped onion until it becomes translucent. Add the frozen vegetables and cover with a lid to steam for a few minutes.
4. Boiling the soup base:
After the vegetables have steamed, add 3.5 liters of water and the diced potatoes. Bring to a boil and let everything simmer for 10-15 minutes.
5. Adding the meatballs:
When the water begins to boil, add the meatballs one by one, being careful not to let them stick together. Cover with a lid and let simmer on low heat for about 30 minutes.
6. Adding the tomato paste:
Once the meatballs are cooked, add the tomato paste and mix well.
7. Yogurt cream:
Meanwhile, in a bowl, beat the eggs with a cup of borscht and yogurt. When the soup is hot, add the mixture from the bowl and stir quickly to prevent the eggs from coagulating.
8. Finalizing the soup:
Add the remaining borscht, let it boil for a few moments, then adjust the salt to taste and add the chopped herbs. Turn off the heat and let the soup rest for a few minutes before serving.
Practical Tips
- For fluffier meatballs, you can add a little breadcrumbs or a slice of bread soaked in water.
- If you prefer a more sour soup, you can add more borscht or lemon juice.
- For a more intense flavor, replace some of the water with chicken or vegetable broth.
- Serving: Meatball soup is served hot, garnished with fresh lovage on top and a slice of fresh bread on the side.
Delicious Combinations
This soup can be perfectly accompanied by a fresh cabbage salad or a serving of polenta. Additionally, a glass of white wine or a fruit compote can complement the meal.
Nutritional Benefits
Meatball soup is an excellent source of protein due to the chicken meat, and the vegetables add an important supply of vitamins and minerals. A 300 ml serving of soup contains approximately 250 calories, making it a healthy choice for a nourishing meal.
Frequently Asked Questions
- Can I use pork or beef for the meatballs? Yes, you can adapt the recipe to your preferences, but chicken is leaner and easier to digest.
- How can I store the soup? The soup can be kept in the fridge for 2-3 days or can be frozen for later consumption.
- Can I add other vegetables? Absolutely! Carrots, celery, or bell peppers can enrich the flavor and texture of the soup.
Meatball soup is more than just a simple dish; it is a culinary experience that reminds you of home-cooked meals, family warmth, and beautiful moments spent together. Try this recipe and let yourself be carried away by the delicious flavors of childhood!
Ingredients: 2 bags of soup vegetables (I buy for the cow, I like the variety of vegetables) 1 tablespoon of dehydrated vegetables (natural, without preservatives) 1 liter bottle of borscht 3.5 liters of water 1 cup of tomato paste (homemade) 1 large onion 5 potatoes 400 gr. yogurt 1 or 2 tablespoons of oil (add more if desired) 2 eggs dill, parsley, lovage each a bunch for meatballs: One large chicken breast, one onion, rice that fits in a tea strainer, 1 egg, salt, one tablespoon of oil (palm)
