Meatball soup (Daf idea)

Meatball soup is a classic dish loved by many generations. This recipe pays tribute to authentic flavors and stands out with its inviting aroma and delicate texture. It is perfect for cool days, but can be enjoyed at any time of the year, reminding us of family meals filled with joy and warmth. In this recipe, I will guide you step by step to achieve a delicious meatball soup with a clear and aromatic taste, similar to that of the Daf Junior restaurant.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
Number of servings: 6-8

Ingredients

- 350-400 g minced pork
- 2-3 marrow bones and scraps (optional, but recommended for a richer taste)
- 3 onions (one for boiling, two for filling)
- 1 parsnip
- 2 carrots
- 2 bell peppers
- 2 eggs
- 3 tablespoons rice (preferably long grain to avoid breaking)
- 2 liters borscht (can be store-bought or homemade)
- 1 tomato
- 3 tablespoons sour cream
- 1 bunch of fresh lovage
- 2 teaspoons seasoning base (or preferred spice)
- Salt and pepper to taste

Preparation

1. Preparing the vegetables and bones
Start by cleaning the vegetables: carrots, parsnip, and bell pepper. Cut the carrots and parsnip into large pieces, and the bell pepper in half. If using bones, ensure they are well washed. Put 3 liters of cold water in a large pot, add the cleaned vegetables and bones, and add a little salt. These will give the soup a deep, savory flavor.

2. Boiling the vegetables
Turn on the heat and let the mixture come to a boil. When the water starts to boil, remove the foam from the surface with a skimmer. Add the lovage stems (if you have them) and let it simmer on low heat for 30 minutes. This is when the flavor of the vegetables will infuse into the broth.

3. Separating the ingredients
After 30 minutes, remove the vegetables and bones from the broth. You can use the boiled vegetables to make a salad or puree. Now, add a heaping tablespoon of rice to the soup broth.

4. Preparing the meatballs
In a separate bowl, mix the minced meat with two tablespoons of rice, one whole egg, one egg white, the remaining finely chopped onion, one teaspoon of seasoning base, and pepper to taste. It is important to mix the composition well; this way, the meatballs will be fluffier. Wet your hands and form medium-sized meatballs, which you will add to the soup.

5. Cooking the meatballs
Put the meatballs in the soup, but make sure the heat is very low to avoid boiling. Add a teaspoon of seasoning base and the boiling borscht (if store-bought, ensure it's of good quality so as not to affect the soup's flavor). Let it simmer for 30 minutes on low heat.

6. Preparing the dressing
While the meatballs are cooking, prepare the dressing from the sour cream and the remaining egg yolk. This mixture will add creaminess and a refined taste to the soup. You can mix it directly into the serving pot where you will serve the soup.

7. Finalizing the soup
Check if the meatballs are cooked, then adjust the soup's taste with salt and pepper to your liking. Add the sour cream and yolk dressing and mix well. Don't forget a few fresh lovage leaves for a nice garnish and vibrant aroma.

8. Serving
The meatball soup is served hot, with spicy peppers on the side for those who prefer an extra kick. It can be sour with vinegar or lemon juice, depending on your preference.

Useful tips

- Meat: You can use beef or a mix of meats, depending on your preference. Pork gives a rich flavor, but a mix with beef offers a different texture.
- Borscht: If you prefer a sourer taste, you can add more borscht. Adjust the amount according to your taste.
- Vegetables: Feel free to experiment with other vegetables, such as celery or zucchini, to personalize the recipe.
- Serving: This soup pairs perfectly with a slice of homemade bread or polenta. Additionally, a fresh green salad will perfectly complement the meal.

Nutritional information

Meatball soup is not only delicious but also nutritious. It contains protein from meat, fiber from vegetables, and carbohydrates from rice. A serving of soup contains approximately 250-300 calories, depending on the ingredients used. It is an excellent choice for a balanced meal that will provide you with the necessary energy throughout the day.

Frequently asked questions

1. Can I use chicken instead of pork?
Yes, you can replace pork with chicken. You will get a lighter soup, but just as tasty.

2. How can I make the soup thicker?
You can add more rice or, after boiling, puree some of the vegetables to give it a creamier texture.

3. What other spices can I use?
You can add bay leaves, thyme, or garlic to enrich the soup's aroma.

4. How long does the soup last?
Meatball soup can be stored in the refrigerator for 2-3 days. You can freeze it, but the texture of the meatballs may be affected.

Meatball soup is a simple yet flavorful recipe that will surely bring a smile to the faces of your loved ones. Whether you prepare it for a special occasion or for an ordinary dinner, it is a dish that will always impress. Enjoy your meal and happy cooking!

 Ingredients: 350-400 g minced pork 2-3 marrow bones and cartilage (optional) 3 onions 1 parsnip 2 carrots 2 bell peppers 2 eggs 3 tablespoons rice 2 liters borscht 1 tomato 3 tablespoons sour cream 1 bunch of lovage 2 teaspoons seasoning for dishes Salt, pepper to taste