Meatball soup with lovage
Meatball soup with lovage – a traditional recipe, full of flavors and nostalgia, that you will love every time you prepare it! This soup is more than just a simple broth; it is a warm hug on a plate, perfect for chilly days or moments when you need comfort. I have prepared a detailed recipe for you, with tricks and useful tips, to achieve a delicious and aromatic meatball soup.
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 6
Ingredients
For the meatballs:
- 500 g minced meat (a mix of beef and pork is ideal for a juicy texture)
- 1 egg
- 2 tablespoons breadcrumbs (to bind the meatballs)
- 2 tablespoons milk (to make them more tender)
- 2 tablespoons fresh chopped parsley (adds a fresh aroma)
- 1/2 onion (finely chopped)
- Salt and pepper (to taste)
- 1/2 teaspoon paprika (for a splash of color and flavor)
For the soup:
- 4 tablespoons sunflower oil (for sautéing the vegetables)
- 2 tablespoons pepper paste (ideal if homemade)
- 2 carrots (coarsely chopped)
- 1 parsley root (about 100 g)
- 1 onion (finely chopped)
- 1 slice of celery (for a pronounced taste)
- 1 hot pepper (optional, for a bit of heat)
- 300 ml tomato broth (preferably homemade)
- 1 small bunch of fresh lovage (for a flavorful finish)
- Salt (to taste)
- Water (about 2 liters)
Instructions
1. Preparing the meatball mixture:
In a large bowl, combine the minced meat, egg, breadcrumbs, milk, chopped parsley, onion, salt, pepper, and paprika. Mix well until all ingredients are homogeneous. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. This step is essential to allow the flavors to meld and improve the meatball texture.
2. Preparing the vegetables:
Clean and wash the carrots, parsley root, onion, celery, and pepper. Cut the vegetables into large pieces, then use a food processor to chop them finely. If you don't have a food processor, you can chop them manually, but make sure they are cut evenly to cook uniformly.
3. Sauté the vegetables:
In a large pot, heat the sunflower oil over medium heat. Add the chopped vegetables and sauté for 5-7 minutes until they become slightly soft and fragrant. This step helps to intensify the flavors and provides an excellent base for the soup.
4. Add water and pepper paste:
After the vegetables have sautéed, add the pepper paste and pour in 2 liters of hot water. Bring to a boil, then add salt to taste. Let it simmer for 15 minutes, as the vegetables are finely chopped and do not require a long cooking time.
5. Forming the meatballs:
Meanwhile, take the meat mixture out of the fridge. Wet your palms with a little oil and form meatballs the size of a golf ball. This trick will prevent the mixture from sticking to your hands and make the meatballs easier to handle.
6. Adding the meatballs to the soup:
Reduce the heat under the soup to a gentle simmer and carefully add the meatballs to the pot. It is important not to boil the soup too hard to avoid breaking the meatballs. Let them simmer for about 10 minutes.
7. Finishing the soup:
After the meatballs have cooked, add the tomato broth and chopped pepper. Stir gently, then taste to adjust the salt and pepper.
8. Finalizing and serving:
Finally, sprinkle chopped lovage on top of the soup for an extra freshness. Serve the soup hot, alongside a slice of fresh bread or delicious polenta.
Useful tips
- Recipe variations: You can also add other vegetables like zucchini or potatoes to diversify the taste. Additionally, experiment with different herbs, such as dill or basil, instead of lovage.
- Serving: The meatball soup goes wonderfully with fresh sour cream on the side, and if you want an extra kick, a freshly chopped hot pepper.
- Storage: If you have leftovers, the soup keeps well in the fridge for up to 3 days. You can also freeze it, but the meatballs may become less firm after thawing.
Nutritional benefits
Meatball soup is not only a tasty choice but also a healthy one. Beef and pork provide essential proteins, while the vegetables bring important vitamins and minerals to the diet. Lovage is known for its antioxidant and digestive properties, and tomato broth is rich in lycopene, an effective antioxidant.
Frequently asked questions
- Can I use chicken for the meatballs?
Yes, chicken is an excellent alternative, and the meatballs will be lighter.
- Is it necessary to add the pepper paste?
The pepper paste adds wonderful flavor and color, but if you don’t have it on hand, you can omit it or replace it with fresh peppers.
- How long does the soup keep?
The soup keeps well in the fridge for up to 3 days and can be frozen, although the texture of the meatballs may be affected.
So, get ready to enjoy a warm and comforting soup! This meatball soup with lovage recipe is more than just a meal; it is a family tradition that brings people together. Savor every spoonful and let yourself be carried away by the beautiful memories that this soup can evoke!
Ingredients: Meatballs: 500 g minced meat mix of veal and pork, 1 egg, 2 tablespoons breadcrumbs, 2 tablespoons milk, 2 tablespoons chopped parsley, 1/2 onion, salt, pepper, paprika, salt, 4 tablespoons sunflower oil, 2 tablespoons homemade pepper paste, 2 carrots, 1 parsley root, 1 onion, 1 slice of celery, 1 hot pepper, 300 ml homemade tomato juice, 1 small bunch of fresh lovage, salt.
