Meatball soup

Meatball Soup with Tarragon

In our family, this soup appears quite often on the weekend menu or when we want something warm and tangy. When I find fresh tarragon, I don't hesitate. It's not complicated, but there are a few steps that I do the same way every time because we love the final taste, clear and balanced.

Quick Info

Total time: about 1 hour and 30 minutes
Preparation time: 30 minutes
Cooking time: 1 hour
Servings: 6-8
Difficulty: medium
Recipe type: main course, traditional soup

Ingredients

- 500 g minced pork and beef mix
- 1 medium onion
- 1 large carrot
- 1 small celery root
- 1 bell pepper
- 1 bunch of parsley
- 200 g sour cream
- 3 egg yolks
- 2-3 tablespoons of rice
- salt and pepper, to taste
- a little seasoning (optional)
- tarragon juice (from a jar, if you have it)
- tarragon leaves (fresh or preserved)
- water, enough to cover the ingredients

Preparation method

1. I start with the vegetables. I chop the onion finely, and I grate the carrot and celery. I dice the bell pepper and chop the parsley separately.

2. In a large pot, I sauté the onion in a little oil. When it starts to soften, I add the grated carrot, celery, and bell pepper. I let it cook for 2-3 minutes over medium heat, stirring occasionally.

3. I add hot water to the vegetables, enough to cover them well, and let them boil. When they start to boil, I add the parsley and celery (if I saved a little).

4. In the meantime, I prepare the meatballs. I mix the minced meat with salt, pepper, washed and drained rice, and a little seasoning if I use it. I shape small balls, about the size of a small walnut, so they cook easily.

5. When the vegetables are almost cooked (after 20-30 minutes), I start adding the meatballs, one by one, directly into the pot. I let them boil over medium heat, not turning the heat too high so they don’t break apart.

6. The meatballs are ready after about 30 minutes. I try one to be sure. Then I add salt and pepper to taste, reduce the heat, and let it simmer very slowly.

7. For acidity, I use tarragon juice directly from the jar, about 2-3 tablespoons, and I also add finely chopped tarragon. I adjust the amount depending on how intense I want the flavor.

8. Separately, I beat the egg yolks with the sour cream in a bowl. When the soup is ready and I take the pot off the heat, I pour a little of the liquid over the egg and sour cream mixture, stirring continuously to avoid curdling. Then I pour everything back into the pot, stir, and let it sit for 5 minutes with the lid on.

9. When serving, don't forget the hot pepper, especially for those who want something extra.

Why I make this recipe often

This soup is filling, made with what I have on hand, and the tarragon completely changes the taste compared to other meatball soups. It holds up well in the fridge for the next day, so it's perfect if I want to have food for longer.

Tips and variations

Tips
- If the tarragon is very strong, I use less at first and taste along the way.
- I don't stir the meatballs too much after adding them to the pot to avoid breaking them.
- The rice for the meatballs should be rinsed a little but not pre-cooked.

Substitutions
- Sour cream can be replaced with full-fat yogurt if I don't have sour cream on hand.
- If I don't have fresh or preserved tarragon, I can use a little vinegar at the end for acidity, but the taste won't be the same.
- For meat, just pork or just beef works, but the mix is more balanced.

Variations
- I can add other root vegetables, but I still keep the basic structure.
- Sometimes I add a little fresh parsley at the end for freshness.

Serving ideas
- It goes well with fresh bread and hot pepper on the side.
- Some add extra sour cream in the bowl, to taste.

Frequently asked questions

1. What do I do if the meatballs break apart?
Usually, meatballs break apart if the mixture is too soft or if I've added too much rice. Don’t boil them at high heat and don’t move them too much in the first 10-15 minutes.

2. Can I use dried tarragon?
Dried tarragon works, but I use less and taste more often because it is stronger in flavor. If I don’t have tarragon juice, I can sour it with vinegar or lemon at the end.

3. Can I replace sour cream with something else?
Yes, with thicker yogurt. It’s not exactly the same taste, but the texture remains suitable.

4. Do I need to blanch the rice before putting it in the meatballs?
I don’t blanch the rice. I rinse it in a few waters and put it directly in to bind the mixture well.

5. How much tarragon do I put?
I start with a tablespoon of juice and about a tablespoon of leaves, then taste and add more if needed. It depends on how sour and flavorful I want the soup.

Nutritional values

Approximately, for a medium serving (without bread):
- 350-400 kcal
- Protein: 20-25 g
- Carbohydrates: 20-25 g
- Fats: 22-25 g
The values vary depending on the proportion of meat and sour cream. It’s a hearty soup, with protein from meat and eggs, carbohydrates from rice and vegetables, plus fats from sour cream.

Storage and reheating

The soup keeps well in the fridge for two days in a covered container. It is reheated over low heat, without boiling hard, to avoid curdling the sour cream. I do not recommend freezing, as the texture of the meatballs changes.

That's all I usually do with the meatball soup with tarragon, as simple as possible.

 Ingredients: minced pork-beef carrot celery onion parsley bell pepper 200g sour cream 3 egg yolks tarragon juice and leaves

 Tags:  meatball soup