Meatball soup
Meatball Soup: a traditional, comforting, and flavorful recipe
Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 6-8
Meatball soup is a beloved dish that reminds us of family meals from childhood. A perfect combination of juicy meat, fresh vegetables, and aromatic spices, this recipe blends tradition with flavor. With each spoonful, you can feel the warmth and love from the kitchen. Regardless of the season, a bowl of meatball soup can bring a smile to anyone's face.
Necessary ingredients:
- 700 g minced meat (pork and beef)
- 100 g rice (preferably long-grain)
- 2 large eggs
- 1 small onion
- 2 tablespoons finely chopped parsley
- 2 pieces of parsnip
- 3 carrots
- 1 large onion
- 2 medium bell peppers (preferably red and green for a colorful look)
- 3 tablespoons tomato paste
- 1 piece of celery
- 1 bunch of fresh lovage
- 1 egg for curds
- Juice from pickles (approximately 1 liter)
- 2 teaspoons Maggi 'Secret of Taste'
- Thyme (to taste)
- Pepper (to taste)
- Water (as needed)
Step 1: Preparing the vegetables
Start by peeling and dicing the vegetables. Carrots, parsnip, large onion, and celery will give the soup a special taste. Place the chopped vegetables in a large pot with cold water and add a little salt. Boil them over medium heat until they start to boil, about 10-15 minutes. This step will not only soften the vegetables but also create an aromatic base for the soup.
Practical tips: Choosing fresh vegetables is essential. Opt for seasonal vegetables, as they have a more intense flavor. You can also try adding other vegetables, such as zucchini or green beans, to vary the recipe.
Step 2: Preparing the meatballs
In a large bowl, place the minced meat (a combination of pork and beef adds a complex flavor). Rinse the rice under cold water to remove excess starch. Add the rice to the bowl with the meat, along with the grated onion, chopped parsley, eggs, thyme, pepper, salt, and the two teaspoons of Maggi. Mix everything well with your hands until the ingredients are evenly combined.
Step 3: Forming the meatballs
When the vegetables start to boil, form the meatballs from the meat mixture. You can make medium-sized meatballs, about 3-4 cm, so they cook evenly. Carefully add them to the pot with the boiling vegetables. Let them boil over medium heat, ensuring not to stir too much so they don't break apart.
Step 4: Finalizing the soup
After about 20 minutes, when the meatballs are cooked and the rice is done, add the pickle juice and tomato paste. These ingredients will give the soup a pleasantly tangy flavor. Let the soup simmer for 5 minutes, then beat the egg and gradually add it while stirring continuously to create fine curds. Add the chopped lovage for an extra aroma.
Step 5: Serving
Meatball soup is served hot, with a slice of fresh bread or polenta. You can add sour cream or hot peppers, depending on your preferences. A garnish of fresh parsley on top will add a delicious look and a fresh aroma.
Personal notes: This recipe can be adapted according to your preferences. If you prefer less spicy meatballs, you can reduce the amount of pepper or replace the beef with chicken.
Nutritional benefits: Meatball soup is a good source of protein from the meat and rice, while the vegetables provide an important supply of vitamins and minerals. Additionally, the pickle juice contains probiotics that aid digestion.
Frequently asked questions:
- Can I use chicken instead of pork and beef? Yes, chicken is a healthy and lighter option.
- What can I do if I don't have pickle juice? You can use lemon juice or vinegar to add a tangy flavor.
- How long can I keep the soup? Meatball soup keeps well in the fridge for 3-4 days and can be frozen for later consumption.
Meatball soup is a simple and tasty recipe, perfect for bringing the family together around the table. Enjoy every step of the preparation and savor every bite! Enjoy your meal!
Ingredients: 700 g minced pork and beef 100 g rice 2 large eggs 1 small onion 2 tablespoons finely chopped parsley 2 pieces of parsnip 3 carrots 1 onion made 2 medium bell peppers 3 tablespoons tomato paste 1 piece of celery 1 bunch of lovage 1 egg for scraps juice from pickled vegetables in brine about 1 liter Maggi taste secret 2 teaspoons thyme pepper water
