Meatball soup

I have made meatball soup many times, especially when I feel like something hearty yet light. I usually use pork bones with some meat on them for the broth and also add a bit of the meat from the bones to the meatballs, if I have enough. I find a little garlic in the meatball mixture useful, especially when the meat isn't very flavorful.

Quick Info

Total time: about 2 hours
Preparation time: 30 minutes
Cooking time: 1.5 hours
Servings: 8-10
Difficulty: medium
Recipe: traditional soup, good for lunch

Ingredients

Pork bones with meat – 600 g
Carrots – 3-4 pieces
Small kohlrabi – 1 piece
Celery – 1 slice
Small onion – 1 piece
Parsnip – 60 g
Parsley root – 1 piece
Minced meat (pork, or a mix) – 500 g
Rice – 70 g
Large egg – 1 piece
White flour – 1 tablespoon
Onion (for meatballs) – a little, finely chopped
Garlic – 1 small clove (optional, in meatballs)
Salt
Pepper
Vegeta (optional)
Fresh parsley
Lemon juice or borscht, to taste

Preparation method

1. Place the pork bones with meat in about 4 liters of cold water to boil. Turn the heat to medium and let it boil. Skim off any foam as needed to keep the broth clear.

2. Meanwhile, clean the vegetables: carrots, kohlrabi, celery, onion, parsnip, and parsley root. Cut all into suitable cubes.

3. When the meat on the bones starts to come off easily (after about an hour), remove the bones to a plate. Clean the meat that remains on the bones, if you have patience. You can add a bit of this meat to the meatballs.

4. Let the broth settle for a few minutes, then strain it into a clean pot to remove any small bone fragments or stray foam.

5. Put the broth back on to boil and add all the chopped vegetables. Let it simmer over medium heat.

6. In the meantime, prepare the meatball mixture. In a bowl, mix the minced meat with the washed rice, egg, flour, finely chopped onion, a little salt, and pepper to taste. You can also add a bit of crushed garlic and meat from the bones if you saved any.

7. Mix the ingredients well, then shape the meatballs to about the size of a small walnut or even slightly smaller for quicker cooking.

8. When the vegetables in the broth are half-cooked (they should not be completely soft), carefully add the meatballs one by one directly into the broth. Lower the heat a bit so it doesn't boil too vigorously.

9. Let the meatballs cook for about 10-15 minutes. When they are ready, they will float to the surface. Check one to make sure the rice inside is cooked.

10. Turn off the heat. Cover and let the soup cool slowly for about 20-30 minutes. During this time, the flavors will balance.

11. When the soup has cooled sufficiently, sour to taste with lemon juice or borscht. Stir and taste. If more salt or pepper is needed, add it now.

12. When serving, sprinkle with chopped fresh parsley. A bit of sour cream can also be added if you like.

Why I make this recipe often

This recipe is quite versatile, it's easy to adapt if you have other vegetables in the fridge or if you want to reduce the meat. It keeps well in the fridge and is suitable for both lunch and dinner. It's not hard to make, just has more steps. It's a hearty dish without being too fatty.

Tips and variations

Tips

- If you use leaner bones, compensate with more minced meat or meat from the bones in the meatballs.
- The meatballs should not be made too large, otherwise they won't cook well in the middle.
- If the broth seems too fatty, you can skim off the fat with a spoon after straining.
- The rice should not be pre-cooked, just washed well.
- Mix the minced meat just enough to be homogeneous, but not too much, so the meatballs don't become tough.

Substitutions

- Instead of lemon juice, you can use borscht or, if needed, diluted vinegar.
- Vegeta is optional; it works fine with just salt.
- For meatballs, beef or a pork-beef mix can also be used.

Variations

- If you want a richer soup, you can add other seasonal vegetables, but in small amounts so they don't overpower the base flavor.
- You can try souring with cabbage juice if you like the taste.

Serving ideas

- With sour cream and chopped fresh parsley.
- Alongside a slice of fresh bread or, if available, hot peppers.

Frequently asked questions

How long should meatballs be cooked?
Usually, 10-15 minutes are sufficient if they are not too large. When they start to rise to the surface, check one to be sure.

Can I use only chicken meat for the meatballs?
Yes, but the taste will be slightly different and the meatballs will be more tender, not as filling.

If I don't have borscht or lemon, can I sour the soup with something else?
You can also use a little diluted white vinegar, added gradually and tasted along the way.

Can I freeze the meatball soup?
I do not recommend it; meatballs with rice do not freeze well, the texture changes.

Nutritional values

The values are approximate for one serving (out of 8 servings, without sour cream):

Calories: 210-230 kcal
Protein: 15-17 g
Carbohydrates: 14-16 g
Fats: 10-12 g

Values may vary depending on how much meat remains on the bones and whether you use sour cream when serving.

Storage and reheating

The soup keeps well in the fridge, covered, for 2-3 days. Reheat over low heat, without boiling hard so the meatballs don’t break apart. Freezing is not recommended. If left for more than a day, the flavor of the vegetables may diminish, but it won’t spoil.

 Ingredients: Pork bones with meat 600 g, 3-4 carrots, a small kohlrabi, a slice of celery, a small onion, 60 g parsnip, a parsley root, 500 g minced meat, 70 g rice, one large egg, one tablespoon of white flour, salt, vegeta, pepper, green parsley, lemon juice or borscht.

 Tags:  meatball soup