Beef bone soup with meatballs

Beef bone soup with meatballs is a traditional recipe, full of flavors and emotions, that combines simple ingredients with cooking techniques passed down through generations. This rich and hearty soup is perfect for cool days when you crave something comforting and nourishing. So, get ready to transform ordinary ingredients into something truly special!

Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Total time: 1 hour 45 minutes
Number of servings: 6-8

Necessary ingredients:

- 1.2-1.5 kg beef bones with meat (marrow bone and sieve bone)
- 300 g minced beef
- 2 onions (one for the soup and one for the meatballs)
- 2 carrots
- 1 parsley root
- 1 celery root
- 1 cube or 1 teaspoon beef/vegetable concentrate
- 2 liters borscht (or to taste)
- 1 bunch of fresh lovage
- 1 egg
- 2 tablespoons rice
- 10 ml oil
- 50 ml sour cream (optional)
- Salt and pepper, to taste
- 1-2 teaspoons sugar

Step by step:

1. Preparing the bones: Start by soaking the beef bones in cold water for 15-20 minutes. This step helps remove blood and impurities, ensuring a clearer and tastier soup. It’s a trick many chefs use to achieve a perfect final result.

2. Boiling the bones: After soaking, place the bones in a large pot with about 4 liters of cold water. Add a pinch of salt and bring the water to a boil. When the water starts to bubble, skim off the foam from the surface with a ladle. This is essential for obtaining a clear broth.

3. Adding the vegetables: Clean and wash the vegetables - 1 carrot, parsley, and celery - and cut them into large pieces. Add them to the pot with the bones, along with the whole onion. Let the soup simmer on low heat, covered, for about 1 hour. This is the stage where the flavors develop and blend.

4. Preparing the meatballs: In a pan, sauté the remaining onion in 10 ml of oil, adding a little salt and pepper. Sautéing the onion enhances its flavor and gives it a sweet note. Once it has cooled slightly, add the sautéed onion to the minced meat, along with an egg and the rice. Mix the composition well until it becomes homogeneous.

5. Straining the soup: After the bones have boiled for an hour, strain the broth into another pot and finely chop the boiled vegetables. Add the chopped vegetables to the strained soup and adjust the taste with salt and pepper. Finally, add the sugar to balance the acidity of the borscht and stir in the boiling borscht.

6. Forming the meatballs: Wet a wooden board with water or greased with a little oil and form the meatballs the size of a walnut (about 1.5-2 cm in diameter). These will add a delicious texture to the soup.

7. Boiling the meatballs: Turn the heat to low to avoid boiling the soup and carefully add the meatballs. Let them boil for 10-15 minutes until they float to the surface. This is an indication that they are cooked, and the aroma of the soup will be incredible!

8. Finalizing the soup: After the meatballs are cooked, add the chopped fresh lovage. This will add an extra freshness and flavor. Serve the soup in a tureen and, for those who wish, you can serve it with sour cream, which will add a creamy note.

Chef's tip:
If you want to add a touch of originality, you can also use other spices, such as sweet paprika or chili pepper, to give it a spicy flavor. The soup can be served with fresh bread or polenta for added flavor.

Nutritional benefits:
Bone soup is rich in nutrients, thanks to the gelatin and minerals released from the bones, which are excellent for joint and skin health. The vegetables add essential vitamins, while the beef provides quality protein. This soup is an excellent choice for a nourishing and comforting meal.

Frequently asked questions:
1. Can I use other types of meat?
Yes, you can experiment with chicken or pork, but the taste will be different.

2. How can I store the soup?
The soup can be stored in the refrigerator for 3-4 days or frozen for later consumption.

3. What other recipes can I make with the leftover bones?
After boiling the bones for soup, you can use the leftover meat to prepare delicious salads or sandwiches.

This beef bone soup with meatballs recipe is not just a meal, but a cooking experience full of traditions and stories. By making it at home, you will not only enjoy a delicious meal, but also bring a touch of warmth and comfort to every plate. Enjoy your meal!

 Ingredients: 1.2-1.5 kg beef bones with meat, marrow bone and sieve 300 g minced beef 2 onions 2 carrots 1 parsley root 1 parsnip 1 cube/teaspoon beef/vegetable concentrate 2 liters of borscht 1 bunch of lovage 1 egg 2 tablespoons of rice 10 ml oil 50 ml sour cream (optional) salt, pepper, 1-2 teaspoons of sugar