Meatball soup

Meatball soup is a beloved traditional dish that reminds us of warm family meals during weekends or on holidays. This rich soup, full of flavors and textures, perfectly combines succulent meat with fresh vegetables, providing not only a delicious taste but also a nutritious meal. In this recipe, I will guide you step by step to achieve the best meatball soup that will bring smiles to the faces of your loved ones.

Preparation time:
- Total time: 1 hour
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Number of servings: 6

Ingredients:

For meatballs:
- 500 g minced meat (preferably half beef, half pork for a balanced taste)
- 2 eggs (preferably fresh)
- A handful of fresh parsley (or frozen if you don’t have fresh)
- 1 small onion (finely chopped)
- 1 potato (grated)
- Salt and pepper to taste

For the soup:
- 300 g soup vegetables (carrots, celery, bell peppers)
- 3-4 potatoes (diced)
- 2 eggs (for added creaminess)
- 2-3 tablespoons of tomato paste (for vibrant color and flavor)
- 1 tablespoon of vegetable seasoning (or another vegetable spice)
- 1 tablespoon of magic borscht (for acidity and complexity)
- Fresh lovage (for an irresistible aroma)
- Salt, to taste

Preparation:

Step 1: Preparing the meatballs
1. In a large bowl, combine the minced meat with the two eggs, parsley, finely chopped onion, and grated potato.
2. Add salt and pepper to taste. It’s important to taste the mixture to ensure it has enough flavor.
3. Mix the composition well until all ingredients are evenly integrated. I recommend using your hands to achieve a homogeneous texture.

Step 2: Shaping the meatballs
1. Wet your hands with water to prevent the mixture from sticking.
2. Form meatballs of equal size, about 3-4 cm in diameter. They will cook evenly and have a pleasant texture.

Step 3: Boiling the vegetables
1. In a large pot, add about 2 liters of water and bring it to a boil.
2. When the water starts to boil, add the soup vegetables (carrots, celery, bell peppers) and the diced potatoes. Let it boil for 10 minutes until the vegetables are slightly soft.
3. Add the tablespoon of vegetable seasoning for extra flavor.

Step 4: Cooking the meatballs
1. Reduce the heat and, using a spoon, carefully add the meatballs to the soup to avoid breaking their shape.
2. Let the meatballs boil with the vegetables for 15-20 minutes until they are fully cooked.

Step 5: Finalizing the soup
1. Once the meatballs are cooked, add the tomato paste and magic borscht. Stir gently.
2. Taste and add salt if necessary.
3. In a separate bowl, beat the two eggs. When the soup is ready, turn off the heat and add the beaten eggs to the soup, stirring quickly to avoid coagulating the eggs.

Step 6: Serving
1. Finally, add the chopped fresh lovage, which will give a fresh and aromatic note to the soup.
2. Serve the meatball soup hot, alongside a slice of fresh bread or polenta. A drizzle of sour cream at serving can add extra creaminess and flavor.

Useful tips:
- You can add other vegetables according to personal preferences or season, such as zucchini or green beans.
- If you want a lighter version, you can reduce the amount of meat and add more vegetables.
- Meatball soup can be kept in the refrigerator for up to 3 days, and the flavor gets even better the next day!
- This soup pairs wonderfully with a summer salad or a polenta dish.

Nutritional information:
Meatball soup is a good source of protein, vitamins, and minerals due to its fresh ingredients. One serving (approximately 300 ml) contains about 300 calories, making it a nourishing dish but not too high in calories.

Frequently asked questions:
1. Can I use chicken instead of pork and beef?
- Absolutely! Chicken will make the meatballs lighter with a different but equally delicious taste.

2. What can I use instead of magic borscht?
- If you don’t have magic borscht, regular borscht or lemon juice will add a pleasant acidity to the soup.

3. Can I freeze meatball soup?
- Yes, the soup can be frozen, but it’s recommended to do so without eggs, adding them when reheating the soup.

In conclusion, meatball soup is not just a simple recipe but also a culinary experience that brings warmth to the soul. Experiment, adapt, and enjoy every bite! Bon appétit!

 Ingredients: For meatballs: 500 g minced meat (half beef / half pork) 2 eggs parsley (I had it in the freezer) 1 onion 1 potato salt pepper For soup: 300 g soup vegetables 3-4 potatoes 2 eggs tomato paste 1 tablespoon vegetable seasoning 1 tablespoon magic borscht lovage salt

 Tags:  meatball soup rice bors vegetables christmas soup christmas recipes