Meatball soup
Meatball soup with stuffed peppers - a recipe full of flavor and tradition
Treat yourself to a culinary feast with a meatball soup recipe that combines the fresh flavors of spring vegetables with the tenderness of meat-stuffed meatballs. This recipe is not only nutritious but also a true delight for the senses. Meatball soup with stuffed peppers is a dish that evokes warm memories and moments of conviviality around the table, making it ideal to enjoy with loved ones.
Total preparation time: 1 hour and 30 minutes
Number of servings: 6-8
The ingredients needed for this delicious recipe are:
For meatballs:
- 2 large chicken breasts (approximately 700-800 g)
- 1/2 cup of rice (approximately 100 g)
- 2 medium onions (one for the meatballs, one for the soup)
- 1 bunch of green onions
- 1 bunch of parsley
- 1 bunch of dill
- 3 tablespoons of tomato paste
- 3 tablespoons of olive oil
- 1 teaspoon of sweet paprika
- Salt and pepper to taste
- 1 large egg
For the soup:
- 6 new potatoes
- 2-3 small celery roots
- 5 new carrots
- 1/2 large zucchini
- 1 dried onion
- 1 bunch of green onions
- Celery leaves
- 2-3 new bell peppers
- 1 kg of borscht
- 2-3 tablespoons of tomato paste
- 1 egg (for thickening the soup)
- Fresh lovage
- Salt to taste
Preparing the meatball soup is a pleasant process that will engage you step by step, and we are here to guide you!
Step 1: Preparing the ingredients
Start by washing all the vegetables thoroughly. Cut the vegetables into small cubes, and the potatoes into quarters. Evenly cutting the vegetables will not only improve the aesthetic appearance of the soup but will also ensure even cooking.
Step 2: Preparing the meatballs
Finely chop the chicken breast or use a food processor to obtain a fine paste. In a large bowl, combine the minced meat with the rice, chopped onion, green onion, parsley, dill, sweet paprika, salt, and pepper. Add the egg and mix well until you obtain a homogeneous composition. This mixture can be used for both the meatballs and the stuffing for the peppers.
Step 3: Forming the meatballs
From the obtained mixture, form small meatballs, about 3 cm in size. Make sure to shape them evenly for even cooking.
Step 4: Preparing the soup
In a large pot, add the chopped vegetables (potatoes, carrots, celery, zucchini, and dried onion) and pour cold water over them, enough to cover them. Place the pot on medium heat and let it come to a boil. Once the water starts to boil, carefully add the meatballs.
Step 5: Cooking
Cover the pot and let the soup simmer on low heat for about 50 minutes. At this stage, the meatballs will cook, and the flavors will combine. If you notice foam, you can remove it with a skimmer.
Step 6: Thickening the soup
After the meatballs are cooked, add the 3 tablespoons of tomato paste and stir gently. Beat the egg with a little soup from the pot and pour it into the soup, stirring continuously to achieve a creamy consistency. Let it boil for another 10 minutes.
Step 7: Finalizing
Once the soup is ready, add the chopped fresh lovage for extra flavor. Cover the pot and let the soup rest for a few minutes before serving.
Serving suggestion:
Meatball soup is served hot, with a slice of fresh bread and, optionally, a hot pepper on the side for an extra kick. Additionally, a bottle of white wine or fresh lemonade will perfectly complement the meal.
Variations and tips:
- You can experiment with different types of meat, such as pork or beef, depending on your preferences.
- Add other seasonal vegetables, such as peas or green beans, to diversify the flavor of the soup.
- If you want a more sour soup, you can add lemon juice or vinegar at the end.
Nutritional benefits:
This meatball soup is not only delicious but also nutritious. The cornerstone ingredients, such as chicken meat and fresh vegetables, provide essential proteins, vitamins, and minerals for a balanced diet. A serving of soup contains approximately 250-300 calories, depending on the ingredients used.
Frequently asked questions:
1. Can I use beef instead of chicken?
Yes, you can substitute chicken with beef or pork, but the cooking time may change.
2. Can I make the soup in advance?
Sure! The soup keeps well in the fridge and can be reheated before serving.
3. How can I make the soup more sour?
You can add more borscht or lemon juice to achieve a more sour taste.
In conclusion, meatball soup with stuffed peppers is a classic and comforting recipe, perfect for any occasion. With every bite, you will not only taste the rich flavor of fresh ingredients but also feel the warmth and love that comes from cooking. So, don’t hesitate! Put on your apron, prepare your ingredients, and let yourself be carried away by the magic of cooking!
Ingredients: The amount of composition is enough for stuffed peppers and meatball soup, so you will divide the amount in half. Meatballs: Vegetables: I made it with fresh spring vegetables... 2 large chicken breasts 1 bunch of green onions 2 medium onions 1 bunch of parsley 1 bunch of dill 1/2 cup rice 3 tablespoons tomato paste 3 tablespoons olive oil 1 teaspoon sweet paprika salt pepper to taste 1 large egg 6 new potatoes 2 small new celery roots 5 small new carrots 1/2 large zucchini 1 dried onion 1 bunch of green onions 1 bunch of dill celery leaves 2-3 new bell peppers lovage 1 kg borscht 1 egg 2-3 tablespoons tomato paste salt to taste
