Moldovan meatball soup with fresh vegetables

Moldovan meatball soup with fresh vegetables is a traditional recipe that combines the authentic and healthy flavors of vegetables with the tenderness of fluffy meatballs. It is one of those dishes that embraces you with its aromas and reminds you of Sunday family meals. Let's discover together how we can prepare this delicacy step by step, with useful tips and details that will make cooking a true pleasure!

Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour and 10 minutes
Servings: 6-8

Ingredients

For the soup:
- 3-4 medium, thin carrots
- 1 red bell pepper
- 1 green bell pepper
- 2 medium onions
- 50 g rice (not soaked)
- 30 ml olive oil (for sautéing the onion)
- 2-3 medium tomatoes
- 1/4 celery root
- 1 parsley root
- 1 bunch of fresh parsley
- 1 bunch of fresh dill
- 1 bunch of lovage
- 2-3 tablespoons tomato paste
- 2 tablespoons vegeta (or preferred spices)
- 0.5 l fresh borscht or magic borscht (to taste)
- Sour cream (optional, for serving)
- Salt and pepper to taste

For the meatballs:
- 700 g ground beef (ideally ground twice)
- 1 medium onion
- 100 g rice (not soaked)
- Salt and pepper to taste
- 1 tablespoon flour
- 1 large egg or 2 small ones
- 2 tablespoons oil (for sautéing the onion)
- 2-3 tablespoons finely chopped greens

Step by step: Preparing the soup

1. Preparing the vegetables: Start by washing all the vegetables under a stream of cold water. Peel them of skins, seeds, and stems. Chop them finely, except for the carrots, which you will slice into thin rounds. These will add an attractive look to your soup.

2. Sauté the onion: In a pot of about 4-5 liters, add the olive oil and sauté one finely chopped onion until it becomes glassy. This will add a flavorful base to the soup.

3. Add the tomatoes: Peel the tomatoes, chop them into cubes, and add them to the pot. Let them cook together with the onion for 5 minutes, stirring occasionally.

4. Incorporate the vegetables: Add the other chopped vegetables, except for the greens, and let them sweat on low heat for 10 minutes. This step will intensify the flavors of the soup.

5. Add the tomato paste and spices: After 10 minutes, add the tomato paste and vegeta, mixing well. Let everything simmer on low heat for another 5 minutes.

6. Add the water: Pour 1.5-2 liters of water into the pot and let it boil for a few minutes.

Preparing the meatballs

7. Onion for meatballs: In a pan, sauté the remaining onion in a little oil until golden. Let it cool before adding it to the meatball mixture.

8. Combine the ingredients: In a large bowl, place the ground meat, sautéed onion, rice, egg, flour, salt, and pepper. Mix everything well until you obtain a homogeneous mixture.

9. Form the meatballs: With wet hands, form meatballs the size of small nuts. Carefully place them into the boiling soup, making sure not to overcrowd them.

Finalizing the soup

10. Add the rice: When the vegetables are half-cooked, add the rice and meatballs to the pot. When they start to boil, you can add the borscht or lemon juice to sour the soup to your liking.

11. Boil the soup: Let the soup boil on medium heat for about 30 minutes, removing the foam that forms on the surface. When the meatballs rise to the surface, it means they are cooked.

12. Finalization: Turn off the heat and add the remaining chopped greens. Cover the pot with a lid and let it infuse for 10-15 minutes.

Serving

When serving, you can add a few tablespoons of sour cream, which will melt slightly in the soup, bringing a delicious creaminess. You can also sprinkle fresh parsley on top for an extra burst of flavor.

Useful tips

- For fluffy meatballs: Make sure to use fresh meat, ground twice, and do not skip the flour in the mixture, as it helps bind the ingredients.
- Sour the soup: If you don't have borscht, lemon juice is an excellent alternative to achieve the same sour note.
- Vegetarian option: You can replace the meat with chopped mushrooms or a mix of vegetables for a lighter and healthier version.

Calories and nutritional benefits

Meatball soup is an excellent source of protein due to the beef and contains plenty of vitamins and minerals from the vegetables. A medium serving has about 250-300 calories, making it a nutritious and filling choice.

Combos and suggestions

This soup pairs wonderfully with a slice of fresh bread or polenta. Additionally, a refreshing drink, such as fruit compote or yogurt, can perfectly complete the meal.

Frequently asked questions

1. Can I use chicken meat?
Yes, you can use chicken for the meatballs, just be sure to adjust the cooking time.

2. How can I make the soup spicier?
Adding hot peppers or spicy seasonings can add an extra burst of flavor and intensity.

3. How long can I keep the soup in the fridge?
The soup keeps well in the fridge for 3-4 days, but the flavor gets even better the next day.

4. Can I freeze the soup?
Yes, you can freeze the soup, but it is recommended to do so without sour cream. When thawing, add fresh sour cream for a delicious taste.

Moldovan meatball soup is more than just a simple dish; it is a culinary experience that will warm your soul. Experiment with your favorite ingredients and do not hesitate to bring a touch of creativity to your kitchen. Enjoy your meal!

 Ingredients: Soup: 3-4 medium, thin carrots, 1 red bell pepper, 1 green bell pepper, 2 onions, 50 g soaked rice, 30 ml oil for sautéing the onion, 2-3 medium tomatoes, 1/4 celery root, 1 parsley root, 1 bunch of parsley, 1 bunch of dill, 1 bunch of lovage, 2-3 tablespoons of tomato paste, 2 tablespoons of Vegeta seasoning, finely chopped fresh parsley (for serving), 0.5 l of fresh borscht or magic borscht, to taste, sour cream (for serving). Composition for meatballs: 700 g of finely minced beef (minced twice), 1 medium onion, 100 g rice, salt, pepper, 1 tablespoon of flour, 1 large egg or 2 small ones, 2 tablespoons of oil (for sautéing the onion), 2-3 tablespoons of finely chopped greens.