Meatball soup

I have made meatball soup in many variations, but this is one of the quickest when I have pork in the fridge and need a hearty meal. It's the kind of recipe that can be made without much planning, using regular ingredients. The carrot slices feel good in the soup, and the onion gives a sweet taste from the start. Usually, I don't complicate things with too many steps and just use what I have on hand.

Quick Info

Total time: 1 hour - 1 hour and 15 minutes, depending on how quickly you shape the meatballs
Preparation time: about 20 minutes
Cooking time: 40-50 minutes
Servings: 6-8, depending on how large the meatballs are
Difficulty: easy to medium
Recipe type: lunch, traditional soup

Ingredients

1 kg ground pork
100 g rice
2 eggs
1 large carrot
3-4 medium onions
tomato paste (a few tablespoons, to taste)
delikat (optional, for flavor)
salt
pepper
sweet paprika
cabbage juice or borscht (to taste)

Preparation method

1. Peel the carrot and slice it as thinly as you can. Chop the onion finely.
2. Put the ground meat in a large bowl. Add the washed and drained rice, the two eggs, salt, pepper, a little paprika, and a tablespoon of tomato paste, just enough to give a light color to the mixture. Mix everything well by hand until you have a homogeneous mixture. Form meatballs about the size of a walnut and place them on a tray or plate.
3. In a large pot, heat a little oil (2-3 tablespoons). Add the chopped onion and sauté for just 2-3 minutes, enough to soften it a bit without coloring it.
4. Add the carrot to the onion and let it cook for another 1-2 minutes. Add two or three tablespoons of tomato paste and mix well.
5. Pour water into the pot, about 3-4 liters or enough to fill two-thirds of the pot. Add salt (and delikat, if using) and let everything come to a boil.
6. When the soup starts to boil, reduce the heat to medium. Add the meatballs one by one, not all at once, so they don’t stick together.
7. Let the soup simmer over medium heat for 30-35 minutes. Don’t stir too often at first, so the meatballs don’t break apart.
8. Once the meatballs are cooked (they rise to the surface and feel firm), add the cabbage juice or borscht, to taste. Let it simmer for another 10 minutes on low heat.
9. Taste and adjust the salt. Turn off the heat.

Why I make this recipe often

This soup is hassle-free and keeps well from one day to the next. It’s easy to adapt based on what you have in the fridge and doesn’t require special ingredients. The meatballs turn out tender, and the broth is tangy, especially nice after a long day at work.

Tips and variations

Tips

You can use any ground meat you have on hand, but pork makes the most tender meatballs.
If the meatballs seem too soft, add a little more rice or a tablespoon of breadcrumbs.
Don’t add too much tomato paste to the meat mixture, just enough to give it color.

Substitutions

You can use ground beef or a pork-beef mix, but the final taste will differ.
If you don’t have cabbage juice, use classic borscht or even a little lemon if you don’t want a very sour soup.
Delikat can be replaced with salt, but it’s not mandatory if you don’t want to use it.

Variations

You can add parsley root or celery, but it’s not necessary for the basic version.
If you want a lighter soup, use chicken or turkey meat.
Sometimes I add freshly chopped parsley at the end if I have it on hand.

Serving ideas

The soup is served hot, with fresh bread or hot peppers.
You can add a little sour cream directly to the plate, but not everyone prefers that.
The leftover broth can be easily reheated the next day and retains its tangy flavor.

Frequently asked questions

Can I use pre-cooked rice?
Yes, but don’t cook it beforehand; put it directly into the mixture, otherwise the meatballs will become too soft.

If I don’t have cabbage juice or borscht, can I use vinegar?
You can use a little vinegar (a few tablespoons), but the taste won’t be the same. It’s a solution only if you have nothing else on hand.

How do I know when the meatballs are cooked?
When they rise to the surface and feel firm to the touch with a spoon, they are done.

Can I use only lean meat?
You can, but the meatballs risk being tougher. Meat with a little fat helps with the texture.

Can the soup be frozen?
I do not recommend it; the meatballs change texture when frozen and do not have the same consistency after thawing.

Nutritional values

Approximately, a serving of soup (without bread or sour cream) has about 250-300 kcal. Protein: 18-20 g; fats: 15-18 g; carbohydrates: 10-12 g (mostly from rice). These are just approximate values, depending on the meat used and how much rice you add.

Storage and reheating

The soup keeps well in the fridge, in a pot with a lid, for up to 3 days. Reheat directly over low heat, without boiling vigorously. I do not recommend freezing it. If the broth becomes too thick in the fridge, add a little water when reheating.