Quick meatball soup with greens

There are days when I want a meatball soup without spending too much time in the kitchen, especially when I get home tired. I noticed that if I use the chopper from the immersion blender, I finish the vegetables in a few seconds, and the meatballs with plenty of parsley turn out just how I like them. The whole recipe goes quickly, without feeling like you're compromising on taste. This is the version I make most often when I want something good and fast.

Quick Info

Total time: about 40 minutes

Preparation time: 15 minutes

Cooking time: 25 minutes

Servings: 6-8

Difficulty: easy

Recipe type: everyday soup, suitable for lunch

Ingredients

For the soup:

2 carrots

1 onion

1 small celery

1 parsley root

1 bunch of fresh parsley

200 ml sour cream

1 teaspoon hot pepper paste

Salt, to taste

Lemon juice or tarragon vinegar, optional

3 liters water

For the meatballs:

500 g mixed minced meat (pork and beef)

1 bunch of fresh parsley

1 egg

2 tablespoons breadcrumbs

2 tablespoons milk

2 tablespoons sweet pepper paste

2 tablespoons cooked rice

Salt

Preparation method

1. Boil 3 liters of water in a suitable pot.

2. Peel the carrots, onion, celery, and parsley root. Cut them into large pieces, then put them in a blender or vegetable chopper. Chop them quickly, they don't need to be perfectly uniform.

3. When the water starts to boil, add the chopped vegetables. Also add the hot pepper paste. Let everything boil over medium heat.

4. Meanwhile, prepare the meatballs: chop a bunch of parsley and add it to the minced meat in a large bowl. Add the egg, breadcrumbs, milk, sweet pepper paste, cooked rice, and salt. Mix well until combined.

5. Wet your hands with water or grease them with a little oil to prevent the mixture from sticking. Shape the meatballs to your desired size and place them on a plate.

6. After the vegetables have boiled for about 10 minutes, add the meatballs, one by one, to the boiling soup.

7. Let them boil gently for 10-12 minutes. When the meatballs rise to the surface, they are done.

8. Finally, enrich the soup with sour cream and sprinkle with plenty of freshly chopped greens (I always add extra parsley). If you like it more sour, add lemon juice or tarragon vinegar, to taste.

9. Serve the soup immediately, with hot peppers, red onion, or sliced radishes on the side.

Why I make this recipe often

I like it because I don't waste time with the vegetables, the meatballs turn out tender, and the taste of fresh parsley is really nice. If I'm in a hurry, the whole process is done in an hour, without stress. The recipe easily adapts based on what you have in the fridge.

Tips and variations

Tips

If you want well-bound meatballs, add a little breadcrumbs and the same amount of milk to the mixture – a trick I learned from Michael Chiarello. Wet your hands with water to shape the meatballs more easily.

Don't let the meatballs boil too long, 10-12 minutes is enough. If they boil too much, they can become tough.

If you don't like too much hot pepper paste, reduce the amount or eliminate it completely.

Substitutions

If you don't have sweet pepper paste, you can use sweet pepper or even finely chopped roasted peppers.

For meat, you can use only beef or only pork, but the mixture makes them more tender.

If you don't have rice, it can be omitted, but the meatballs will be a bit more compact.

Variations

You can also add other herbs at the end, such as lovage or dill, to taste.

If you want a heartier soup, you can add a little finely chopped potato.

It can also be served with yogurt instead of sour cream, especially if you want something lighter.

Serving ideas

The soup goes very well with hot peppers, red onion, or sliced radishes.

You can serve it with fresh bread or polenta.

Frequently asked questions

1. Can I put the meatballs directly in the soup without boiling them separately?

Yes, they can be added directly to the boiling soup. The important thing is that the soup is gently boiling, so the meatballs don’t fall apart.

2. Can the meatballs be made in advance?

Yes, you can prepare the meatball mixture an hour or two ahead and keep it in the fridge.

3. Can I use only chicken meat for the meatballs?

Yes, it will be more dietetic, but the meatballs will be a bit drier. I recommend adding a tablespoon of oil or not omitting the milk and breadcrumbs from the mixture.

4. Can I sour the soup with borscht instead of lemon or vinegar?

Yes, borscht works just as well. Add it towards the end, after you’ve enriched the soup.

5. If I don’t have a blender or chopper, can I chop the vegetables with a knife?

Sure, just that it will take a bit longer and the pieces will be larger. It’s not a problem for the taste.

Nutritional values

Approximately, one serving (soup with meatballs and sour cream, without bread):

Calories: 260-300 kcal

Protein: 15-18 g

Fat: 13-16 g

Carbohydrates: 18-22 g

Values depend on the type of meat, sour cream, and whether you serve with bread or not.

Storage and reheating

Meatball soup can be stored in the fridge for 2-3 days. If needed, reheat the desired portion over low heat, without letting it boil hard so the meatballs don’t break apart. If you added sour cream directly to the pot, avoid boiling it too much after enriching it, so it doesn’t curdle.

If you want to keep it longer, you can leave out the sour cream and add it only when serving.

 Ingredients: 2 carrots, 1 onion, 1 small celery, 1 parsley root, 1 bunch of fresh parsley, 200 ml sour cream, 1 teaspoon hot pepper paste, salt, lemon juice or tarragon-flavored vinegar - optional. For meatballs: 500 g mixed minced meat (pork + beef), 1 bunch of fresh parsley, 1 egg, 2 tablespoons breadcrumbs, 2 tablespoons milk, 2 tablespoons roasted red pepper paste, 2 tablespoons cooked rice, salt.

 Tags:  meatball soup