Meatball Soup

 Ingredients: Green onion - 12 stalks, carrot - 4 larger pieces, parsnip - 2 pieces, potatoes - 4 pieces, celery stalk - 3 pieces, lovage to taste (I have it in the freezer), rice (optional), finely chopped pickled cabbage (for sourness), minced meat - approx. 150 g, rice for meatballs, salt, pepper to taste, egg, a few tomatoes, bell pepper, 4 tablespoons of olive oil or any oil you prefer.

In a larger pot, I started by pouring a few tablespoons of olive oil, which will give a rich and aromatic flavor to the dish. I added finely chopped onion and bell pepper, diced into small cubes. I mixed the ingredients over medium heat for about 3 minutes until the onion becomes translucent and starts to release its aroma. This is the base of the soup, where the flavors blend perfectly, providing a delicious start to the dish.

After the onion and bell pepper have softened, I added 3 and a half liters of water to the pot, then waited for it to reach boiling point. In the meantime, I began preparing the vegetables, which I carefully chopped. I chose a combination of carrots, celery, and parsley, which will add both flavor and nutrients to the soup. I also prepared the meat for the meatballs, mixing ground pork and beef with salt, pepper, and a few herbs, such as dried dill.

When the water started to boil with a pleasant simmer, I took small portions of the meat with a teaspoon and carefully placed them into the soup. It is important to add the meatballs gently so they do not disintegrate. After I finished adding the meat, I put all the previously prepared vegetables into the pot, allowing them to combine with the other ingredients. At that time, I also added about 5 tablespoons of rice, which will enrich the soup and give it a pleasant texture.

I let everything simmer on low heat, stirring occasionally to prevent the ingredients from sticking to the bottom of the pot. After noticing that the rice and vegetables were half-cooked, I added shredded sauerkraut, which will give the soup a slightly sour taste and a distinct aroma. I continued to simmer everything until all the ingredients were evenly cooked and the flavors intensified.

Finally, I added freshly chopped lovage, which will provide a fresh accent to the soup. I mixed well and let it infuse for a few minutes. When everything was ready, I served the hot soup, admiring the vibrant colors and inviting aroma. This meatball soup with vegetables and sauerkraut is not only nourishing but also comforting, perfect for cool days.

 Tags:  eggs onion greenery meat carrots cabbage rice soups tomatoes potatoes pepper oil olives gluten-free recipes lactose-free recipes