Greek meatball soup

Greek-style meatball soup is a traditional Romanian dish that brings a touch of sunshine to every plate. This recipe perfectly combines the taste of meat with the flavor of fresh vegetables, resulting in a delicious, hearty, and aromatic meal. Here’s how you can prepare this refreshing soup that will delight family and friends.

To start, you will need about 500 grams of minced pork or beef, depending on your preferences. Choose quality meat, as this will influence the final taste of the soup. In a bowl, mix the minced meat with a small finely chopped onion, one egg, and a tablespoon of washed rice. Add salt and pepper to taste, but you can also include herbs such as dill or parsley for an extra flavor.

In a large pot, bring about 2 liters of water to a boil, adding a bunch of sliced carrots, a celery stalk, and a bell pepper, all cut into cubes. These vegetables will provide a flavorful base for the soup. When the water starts to boil, form the meatballs from the meat mixture and carefully add them to the pot. Let them simmer over medium heat for 20 minutes.

Meanwhile, prepare a sauce from a large tomato, which you can crush or finely chop, and add it to the pot along with a crushed garlic clove for extra flavor. After the meatballs are cooked, add a handful of peas and a bunch of finely chopped parsley. The soup will take on a vibrant color and fresh taste.

Finally, taste the soup and adjust the spices to your preference. If you want to give it a slightly sour taste, you can add a little lemon juice or borscht. Serve the soup with sour cream and a slice of fresh bread, and your meal will be complete. This dish is not only nutritious but also comforting, perfect for cool days or to bring a smile to the faces of your loved ones. Enjoy your meal!

Greek-style meatball soup is a delicious Romanian dish. To prepare this meatball soup recipe, the onion is peeled and washed, 100g of onion is finely chopped, and the rest is cut into quarters. The meat is washed, cut into pieces, and minced with a machine, together with the onion cut into quarters. The carrots, root celery, parsnip, and root parsley are cleaned, washed, and finely chopped. The rice is sorted for impurities, washed, and 50g is blanched. The dill and green parsley are cleaned, washed, and finely chopped. The eggs are washed, disinfected, rinsed with cold water, and the egg whites are separated from the yolks of 3 eggs. The lemon is washed, and its juice is extracted. The flour is sifted. The bone broth is prepared using the respective recipe. In the bone broth, the onion, carrots, root celery, root parsley, and parsnip are boiled. To the minced meat, add 1 egg (50g), salt, green parsley, and the blanched rice. Mix to homogenize the composition and shape into meatballs, which are rounded and placed on a plate sprinkled with water. When the vegetables are half-cooked, the remaining rice is added, and the meatballs are boiled for about 20 minutes. A mixture of flour combined with sour cream or yogurt and 3 egg yolks is prepared and added to the soup. Boil for about 10 minutes, add lemon juice and green dill. Greek-style meatball soup is served in a bowl, soup pot, or cup. It is served hot.

 Ingredients: Beef 0.550 kg, rice 0.150 kg, onion 0.200 kg, eggs 0.125 kg, carrots 0.200 kg, parsley root and parsnip 0.150 kg, celery root 0.200 kg, sour cream 0.200 kg or yogurt 0.400 kg (optional), flour 0.050 kg, fresh parsley 0.050 kg, fresh dill 0.050 kg, lemon 0.100 kg or lemon salt 0.003 kg, bone broth 3.000 kg, salt 0.040 kg.

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