Meatball soup

Meatball soup is a traditional dish that brings a touch of comfort and warmth to every bowl. It is a beloved recipe among many families, thanks to its savory taste and the enticing aromas that intertwine during cooking. This soup is not only nourishing but also packed with vitamins due to its fresh ingredients, and each spoonful will make you feel at home.

Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 4-6

Ingredients

- 1 chicken breast (approximately 300 g)
- 2 medium onions
- 1 piece of celery (approximately 100 g)
- 1 carrot (approximately 100 g)
- 1 parsnip (approximately 100 g)
- 50 g rice (preferably round grain)
- 1 tomato (fresh or canned)
- 1 egg
- 500 ml borscht (preferably homemade)
- Fresh herbs (dill, parsley, lovage) - as needed
- 1 piece of beetroot (optional, for a vibrant color)
- Salt, to taste
- Oil for sautéing

Useful

- Food processor (optional, for chopping vegetables)
- Large pot for soup
- Skimmer for removing foam

Preparation

1. Preparing the ingredients: Start by cleaning all the vegetables. Finely chop the 2 onions and the tomato. You can dice the celery, carrot, and parsnip or, if you prefer a finer texture, you can use a food processor. This is an excellent method, especially if you have picky children who do not appreciate vegetables.

2. Sautéing the vegetables: In a large pot, add a little oil and sauté the onion and tomato for 3-4 minutes until they become translucent. This step will intensify the flavors and add depth to the soup's taste.

3. Preparing the meatball mixture: In a separate bowl, place the finely chopped chicken breast (you can use a food processor or meat grinder), add the egg, washed rice, and finely chopped herbs. Season with salt to taste. Mix all the ingredients well until you obtain a homogeneous mixture.

4. Boiling the soup: Fill a pot with water (approximately 2 liters) and bring it to a boil. When the water starts boiling, form meatballs from the chicken mixture and carefully add them to the pot. Let them boil for 10-15 minutes. During this time, you can remove the foam that forms on the surface using a skimmer.

5. Adding the vegetables: Once the meatballs start to rise to the surface, add the diced (or processed) vegetables and let them boil over medium heat for 15-20 minutes. At this point, you can also add the beetroot if you want a more intense color for the soup.

6. Adding the borscht: Before finishing cooking, add the pre-boiled borscht and let the soup boil for another 10-15 minutes. This step is essential to give the soup that specific tangy note.

7. Serving: Once the soup is ready, remove it from the heat and sprinkle chopped herbs for an extra flavor. Serve the soup hot, alongside a portion of polenta or fresh bread. It is a perfect dish for any meal, especially on cold days.

Useful tips

- Variations of the recipe: You can experiment with different types of meat, such as pork or beef, or even make a vegetarian version using mushrooms or various vegetables as a protein source.
- For a more intense flavor: Add a few peppercorns or a bay leaf during boiling.
- Calories and nutritional benefits: A serving of meatball soup has about 250-300 calories, being rich in proteins, vitamins, and minerals due to the fresh vegetables.

Frequently asked questions

1. Can I use store-bought ground meat?
Sure! However, make sure to choose a quality meat without additives.

2. How can I make the soup more sour?
If you want a more sour soup, you can add vinegar or lemon juice instead of borscht.

3. Can I freeze the soup?
Yes, meatball soup freezes very well. Make sure to let it cool completely before putting it in freezing containers.

In conclusion, meatball soup is a traditional dish that is easy to make and full of flavor, ideal for bringing a touch of warmth on colder days. With each bowl, you will feel how it improves your day, and its taste will make you come back to this recipe again and again. Enjoy your meal!

 Ingredients: 1 chicken breast, 2 onions, 1 piece of celery, 1 carrot, 1 parsnip, 50 g rice, 1 tomato, 1 egg, 500 ml borscht, herbs (dill, parsley, lovage), 1 piece of beetroot (for color), salt

 Tags:  christmas soup christmas recipes bors chicken breast vegetable meatball soup