Meatball soup
Meatball soup – a dish that takes us back to childhood, to family meals, to the enticing aromas that gather us around the table. This classic recipe, which I will present, has a personal twist: I choose to prepare the meatballs before adding the vegetables, a method I learned from my mother that yields fantastic results! Let's embark together on the preparation of this delicious soup, step by step.
Preparation time:
- Preparation time: 20 minutes
- Cooking time: 1 hour
- Total time: 1 hour and 20 minutes
- Number of servings: 6
Ingredients:
- 500 g minced meat (mix of beef and pork, or just pork, or chicken)
- 1 egg
- 150 g rice
- Vegetables:
- 1 bell pepper
- 1 onion
- 1 celery root
- 1 parsley root
- 1 parsnip
- 1 carrot
- 2 tomatoes
- 1 cup of borscht
- 400 ml sour cream
- 2-3 tablespoons of tomato paste or tomato juice
- Salt and pepper, to taste
- Greens: lovage, parsley, tarragon
- Thyme, to taste
Necessary utensils:
- Large pot (5 liters)
- Mixing bowl
- Grater
- Knife and cutting board
- Ladle
- Spoon
The story behind the recipe:
Meatball soup is a traditional dish that has traversed generations. It reflects not only the richness of the ingredients but also the love and dedication of those who prepare it. Every family has its unique recipe, with small variations that make it special. In my family, we always use fresh meat bones, and the secret lies in the preparation method as well as the choice of ingredients. So, let's get to work!
Preparing the meatballs:
1. Preparing the meat: In a large bowl, mix the minced meat well with the egg, salt, pepper, and a tablespoon of rice. Using rice in the mixture not only helps bind the meatballs but also makes them fluffier. If desired, you can let the mixture sit for 10 minutes to allow the flavors to combine.
2. Forming the meatballs: Fill a plate with cold water and wet your hands. Form small balls from the meat mixture, about the size of a walnut. This will help prevent the meatballs from sticking.
Preparing the soup:
3. Boiling the meatballs: In a large pot, add about 5 liters of water. Place it over medium heat and add the formed meatballs. When they start to rise to the surface, they are ready. Skim off the foam that forms on the surface with a skimmer. This step is important as it cleans the soup of impurities and enhances the flavor.
4. Adding the vegetables: If you have frozen or canned vegetables, add half a jar of 720 ml of mixed vegetables. If using fresh vegetables, chop the bell pepper into small cubes, grate the roots (celery, parsley, parsnip), and finely chop the onion. The carrot can also be grated. Add all the vegetables to the pot with the meatballs and let simmer for 30-40 minutes on low heat.
5. Adding the borscht and tomatoes: Strain the borscht and bring it to a boil, then add it to the soup. The peeled and chopped tomatoes, along with the tomato juice, are added to the pot. Let it boil for another 5 minutes.
6. Finalizing the soup: Turn off the heat. Take a ladle of broth from the soup and add it to the sour cream, mixing well to homogenize. Pour the mixture back into the pot. Add the chopped greens for an extra flavor boost. Finally, remove the hot pepper from the jar and add it if you want a spicy taste.
Serving suggestions:
Meatball soup is served hot, along with a slice of fresh bread or polenta. A personal touch I add is a few drops of vinegar or lemon juice, which intensifies the flavors and provides a pleasant contrast to the richness of the meat and vegetables.
Variations:
If you want to add an extra layer of flavor, try replacing some of the boiling water with meat or vegetable broth. Also, for a lighter version, you can use minced chicken.
Nutritional benefits:
This soup is rich in proteins, vitamins, and minerals, thanks to the mix of meat and vegetables. A serving of meatball soup provides a significant amount of fiber, necessary for healthy digestion. It also offers a feeling of fullness, making it an excellent option for lunch or dinner.
Frequently asked questions:
1. Can meatball soup be frozen?
Yes, meatball soup can be frozen. Make sure to let it cool completely before transferring it to freezing containers.
2. How can I improve the taste of the soup?
You can add spices such as paprika, allspice, or bay leaves for a deeper flavor.
3. Can I use beef or turkey instead of pork?
Absolutely! Using other types of meat adds variety and allows you to adapt the recipe according to your preferences.
4. How can I make the soup more sour?
If you want a sourer soup, add more borscht or lemon juice, to taste.
In conclusion, meatball soup is a dish that blends tradition with innovation. This simple and tasty recipe is perfect for a family meal or to impress guests. Don’t hesitate to experiment and add personal touches, so each serving becomes unique! Enjoy your meal!
Ingredients: 500 g minced meat (beef and pork mix, or just pork, or chicken) one egg 150 g rice vegetables: bell pepper, onion, root vegetables: celery, parsley, parsnip, carrot, tomatoes, one cup of sour borscht 400 ml sour cream 2-3 tablespoons tomato paste or tomato juice salt pepper herbs: lovage, parsley, tarragon thyme
