Meatball soup has been popular for many years, but how do you make minced meatballs for soup so that they are juicy and do not fall apart in the soup? Cooking such meatballs is easy, you just need to follow the basic rules for their preparation, and you will get tender and fragrant meat balls.
How to make minced meatballs for soup recipe with step by step photos
Cooking:1. The taste of ready-made meatballs largely depends on the meat from which they are made. Of course, you need to use high-quality fresh meat. At the same time, the meat should not be fatty, because it will leave an ugly greasy coating on the surface of the soup.
It is best to use a mixture of several types of meat for meatballs, but you can cook them with pure pork, beef, lamb or chicken. Scroll a suitable piece of meat through a meat grinder. It is even advisable to pass it through a meat grinder twice, so that the minced meat is the most tender.
2. To make meatballs juicy, you can add onions to them. For two hundred grams of meat, half a small onion will be enough.
The onion must either be very finely chopped or grated on a fine grater (this is the best option). Add onion to minced meat, salt and add black ground pepper or a mixture of peppers to give the meatballs a richer flavor.
If you are using completely dry meat or just want to make the meatballs as juicy as possible, you can pour a tablespoon of melted butter into the minced meat.
3. Now mix the minced meat thoroughly. This should be done not with a spoon, but with your hands, so that all the ingredients are most evenly distributed.
You can even beat off the minced meat. To do this, pick up the mincemeat and forcefully drop it onto the cutting board, repeating this about ten times.
4. After kneading the minced meat, you can begin to form meatballs. Immediately place a plate of water next to you and wet your palms so that the meatballs do not stick to your hands.
Using a teaspoon, take a small amount of minced meat. Meatballs should not be large, the most suitable size is 1.5-2.5 centimeters.
5. Now roll the minced meat between your palms to make a round ball. Put the finished ball on a plate, moisten your hands again with water and roll the same balls from the rest of the minced meat.
Try to make them all the same size.
6. Pour water into a saucepan and boil it. Add some salt and bay leaf to boiling water. Put the meatballs into the water and wait for it to boil again. Now make the fire a little smaller. When foam appears on the surface, be sure to remove it with a spoon.
7. Boil the meatballs for seven to ten minutes, depending on the size of the balls. After that, carefully remove the meatballs from the broth with a slotted spoon and place them on a plate.
Now cook soup with potatoes and vegetables on this broth, and return the meatballs to the pan when the soup is completely ready. Thanks to this, the soup will turn out delicious, and the meatballs in it will remain whole, beautiful and tender.
As for how to make minced meatballs for soup with different flavors, if you wish, you can add grated cheese, fried carrots or fried onions to minced meat, change the composition of spices and combine types of meat.
How to make minced meatballs for soup at home, easy, fast and delicious!
Today we will talk about the old, good and everyone's favorite soup with meatballs. By "old" I don't mean that the soup stays in the fridge for a long time. On the contrary, a large pot of soup is eaten in 1-2 days, it turns out so tasty and rich. And by “old” I mean a time-tested recipe, according to which our mothers, grandmothers, great-grandmothers prepared soup for us ... Many people have known the taste of this soup since childhood and stroking the photo presents carefree childhood times. I remember my mother's voice through the open window: "Run home, eat." And you run home, quickly undress, squeeze your feet into slippers, wash your hands .. The whole kitchen is filled with the aroma of meat and frying, and on the table is already waiting hot soup with meatballs, from which fragrant smoke rises. Soft potatoes, tender minced meat balls, fragrant greens and rich broth form together a very tasty and hearty soup loved by many since childhood. Let's make meatball soup together! I offer my favorite recipe, in the preparation of which it is very difficult to make a mistake - everything is described step by step with a photo. So a delicious lunch is guaranteed to you, I promise!
Ingredients (for a 3L pot):
- 300 g minced pork and beef;
- 1 carrot;
- 2 small onions;
- 2 medium potatoes;
- 2 tbsp rice
- 1 egg;
- greens to taste;
- 1 bay leaf;
- 1 clove of garlic;
- salt, pepper to taste;
- 2-3 tbsp vegetable oil for frying.
Delicious meatball soup recipe.
1. We will cook meatballs from minced meat with rice. Thanks to rice, meatballs are beautiful, even, neat. But in order for the meat balls in the soup to come out tender, juicy and not fall apart, the rice must first be boiled until half cooked. If you use raw rice, then it will absorb all the meat juice when cooking the soup and the meatballs will turn out dry. If the rice is boiled until cooked, then when it is boiled again as part of the meat balls, the rice will lose its shape and the meatballs in the soup may spread.
Rice is better to use boiled, round. Rinse the rice thoroughly under running water until the drained water runs clear. Fill with water 1: 2 and put on a slow fire.
2. After the water boils, boil the rice for another 1 minute and turn off the heat.
3. Leave covered for 10-15 minutes. The rice will absorb all the moisture, but will remain whole and undercooked inside. We leave it to cool down.
4. Peel the onion, wash and cut into very small cubes. If desired, you can use a large grater.
5. In a deep bowl, we shift the pork Ground beef, break 1 egg, add chopped onion. Salt and pepper.
6. Add cooled rice.
7. Mix everything.
8. We form meatballs. We collect minced meat with a teaspoon and roll small balls with a diameter of 2-3 cm with wetted hands. Put them on a plate or board covered with cling film. We send the meatballs to the freezer so that they grab a little on the outside. In the meantime, prepare the rest of the ingredients.
Ready meatballs from minced pork and beef can be stored in the freezer for another 1-2 months. If you are going to often cook a delicious soup with meatballs, you can make preparations: arrange the meat balls in portions in bags and hide in the freezer. This will save a lot of time next time.
9. Peel the potatoes, wash and cut into small cubes.
10. Fill it with cold filtered water, add 1 bay leaf to the pan. We put on medium or strong fire.
11. Peel the carrots, wash and cut into very small cubes.
12. Pour 2-3 tablespoons into the pan. vegetable oil, heat it, then spread the carrots and onions. Fry until the onion is transparent.
13. We take out the meatballs from the freezer.
14. Immerse them in a pot with potatoes. By this time, the water should already boil.
15. When the water boils again and the meatballs float, add the roasted onions and carrots.
16. Grind parsley, add it to the soup. Salt and pepper to taste.
17. Squeeze the garlic, cover the pan with a lid and turn off the heat. Let the soup brew for another 20 minutes.
Soup with meatballs is ready! This is so simple and easy step by step recipe with photo. It's time to pour the soup into bowls and call everyone to the table. Bon Appetit!
The first course with meatballs is a great alternative to soups cooked on meat fillets. Appetizing meat balls, like small cutlets, make the dish tasty and appetizing, but the main advantage of soups with meatballs is that they cook very quickly. Minced meat in the broth seizes within a few minutes. If you need to quickly prepare the first dish, then good choice there will be soup with meatballs. Today we will talk about cooking meatballs from minced meat, how to mold them correctly, cook them, and what needs to be added to them to make them juicy and fragrant.
The Secrets to Making Delicious Meatballs
Meatballs for first courses are usually made from minced pork, beef or mixed (50/50 of both types of minced meat). Boiled meat balls and minced chicken are good in the soup - they quickly acquire the necessary softness in the broth and are very popular with children.
To give the meatballs an unusual or interesting note, they are added various ingredients. Let's take a look at the most common ones that have taken root in many cuisines so that you can find a proven recipe for meatballs to your taste.
- For softness
Cooking "airy", porous and soft meatballs is very simple - add soaked and chopped bread crumb to the prepared minced meat. It is better to use yesterday's bread, but in no case fresh pastries. A couple of pieces of dried bread should be poured with hot milk or just water. The bread will swell. Drain the excess liquid, and chop the bread with a blender or turn it together with onions and minced meat through a meat grinder.
- For spice
If you are used to flavoring dishes with fresh herbs, spices, then you will like meatballs with the addition of chopped parsley, dill, or even nuts. These meat balls will be the highlight of the dish and turn an ordinary everyday soup into a new, interesting dish. Meat balls with chopped greens after cooking look very, very appetizing, try it!
- For "splendor"
In order for the formed meatballs to increase in volume during cooking and become more magnificent, it is necessary to add breadcrumbs. They, having absorbed the liquid from the broth, will swell, the meat balls will become larger in size. You will get a similar effect by adding semolina instead of breadcrumbs.
Important! When adding breadcrumbs or semolina to minced meat, our recipe recommends waiting 7-10 minutes before shaping the balls so that these ingredients are well combined with minced meat.
- For rich taste and aroma
The first dish can be given a very bright taste and aroma in one simple way - pre-fry the meat balls before cooking. Browned in butter, they will give the dish a new, pleasant note. You can use any oil for frying, but the recipe advises using butter - it will not make the taste of the dish heavier and will not make the broth fatter.
When preparing meatballs, pay attention to the following points:
- Choose minced meat of medium fat content. If it is with a lot of fat and fat, then it will transfer its fat content to the broth, and the dish will turn out to be high-calorie and unappetizing.
- The optimal size of meat balls is medium Walnut. Do not make too large copies, otherwise there is a chance that they will increase during cooking and will strive to “jump” out of the pan.
- Meatballs are molded by hand. If you do not have the desire to mess with minced meat, then you can use a teaspoon. It is necessary to scoop minced meat in portions with a spoon, make a round ball and lower it into boiling water. Just remember, in this case, the shape of the meatballs will be improvised and sloppy.
- Chicken eggs do not need to be added - they will make the resulting portioned balls hard, "rubber". To prevent the minced meat from falling apart, it must first be beaten off on the kitchen table or cutting board. When you put the meatballs in the soup, beaten and chilled minced meat will keep its shape well even without eggs.
We form meatballs for first courses
Many hostesses are wondering how to make meatballs from minced meat correctly so that they do not fall apart when cooked in broth and turn out on the first try. It should be noted right away that the dish is not prepared according to the principle of sculpting cutlets, and minced meat not suitable for meatballs - this is a completely different recipe. These mini soup balls should have a more “airy” consistency that will allow them to be filled with liquid during cooking, making them soft and delicate in taste. How to achieve this result, we will tell in the following tips.
Wet hands before sculpting
To make the meatballs the same size and shape, they need to be molded by hand. Often, the minced meat is too “sticky”, when forming round cakes it sticks to the fingers and does not make it possible to make neat balls at all. This can be avoided by preparing a separate container of water before sculpting. Before taking a piece of minced meat, dip your fingers in water - and you will no longer have problems with sculpting meat balls, even if you are using the recipe for the first time.
"Soften" minced meat
Sometimes minced meat behaves unpredictably in preparation and at the moment before sculpting it becomes too dense and hard. If you make balls from such hard minced meat, then after cooking it will not become softer, but will retain its consistency, and the finished meatballs will taste unappetizing. So if you pay attention to culinary process that the meat component is dry and unyielding, then add 3-4 tbsp. tablespoons of melted butter. The oil will give the minced meat a more velvety and pleasant texture.
We cool the workpiece
Prepared minced meat balls must be cooled before dipping into the broth. After shaping, place them for 20-30 minutes on the bottom shelf of the refrigerator. Chilled meatballs keep their shape better and do not stick together when cooked.
How to cook
The meatball recipe is very simple. Even if you do not know how to handle minced meat, follow step by step instructions, and you will certainly succeed. Sculpting "balls" from minced meat by hand is very funny, this process can be done together with children. We bring you a classic recipe for meat balls for soup so that you can easily remember it and prepare first courses without the hassle.
Cooking time: ~ 30 min.
Servings Per Container: 6.
To prepare meatballs at home for the first course, we need the following ingredients (based on a 3.5 l saucepan):
- 400 g fresh minced meat (pork, beef or mixed);
- 1 small onion;
- 2 tbsp. l. breadcrumbs;
- 3 art. l. butter;
- salt, black ground pepper.
As an add-on (optional):
- fresh herbs (parsley, dill);
- sour cream.
Let's start cooking
1. Finely chop the onion. Dissolve 1 tbsp. l. butter and lightly fry the onion over medium heat for 2-3 minutes.
2. Minced meat, passed through a meat grinder several times, mixed with fried finely chopped onions, salt, pepper, and the remaining softened butter.
Note! If the minced meat turned out to be dense, then the recipe allows you to add 1-2 tbsp. l. liquids - milk, cream or plain boiled water.
3. From the prepared minced meat, form a neat shape of meatballs with your hands - 8-10 g each ball. Put the molded balls on a cutting board and refrigerate for half an hour to cool.
4. Put one meatball into soup or boiling salted broth and cook for 5-6 minutes at a moderate boil.
5. Serve boiled meatballs, fill with soup or broth. For improvement appearance dishes and additional taste, we recommend sprinkling each serving with chopped parsley or dill, as well as adding 1-2 tsp. sour cream.
juicy, fragrant meatballs ready! Bon Appetit!
Now you know how to cook delicious dish for the whole family from minced meat and broth in just half an hour. This recipe will be a real salvation and "lifesaver" for everyone who cherishes every minute. Working housewives and young mothers, for whom it is important to cook not only tasty, but also quickly, will especially appreciate such a quick soup. Meatballs can be blinded in advance in double volume and half of them can be frozen for future use. Frozen meat balls do not need to be thawed before cooking, they will quickly reach the right temperature in boiling broth.
In contact with
1. Delicious
Are any additional comments needed when everyone knows that meatball soup is simply delicious? Have you ever met at least one person who would not like this dish (just don’t exaggerate, we are now talking a priori about those Homo sapiens who favor first courses)? Not? Here's the same thing.
2. Fast
Prepare a couple of kilograms of minced meat and keep the children busy with artistic modeling - it has been proven by practice: the kids get just excellent balls-circles. After all the minced meat has been disposed of into meatballs, put the rounds on a board or plate covered with a regular plastic bag and freeze. After 2-4 hours, you will be able to turn the bag inside out so that the meatballs remain inside. And voila - now you will always have ready-made meatballs at hand, thanks to which you can cook soup in 15 minutes, without allocating time for minced meat and meatballs.
3. Useful
Soups are generally a useful thing, and if you also cook them without the usual heavy and rich broth on the bone, and even without oily frying, you will not be worth the price. You and soup. Not food, but a vitamin pill.
4. Loved by children, adults are nostalgic
Well, you see, soup with meatballs is such a portion of childhood. Delicious, fun, funny, carefree. Sit as much as you want over the plate, pick out meat balls, chew on potatoes. And dream about something good - how you grow up and become an astronaut, for example. Or suddenly, in your old age, you invent a time machine and return to those years when your mother cooked soup with meatballs for you, when you could not look for best recipes delicious lunches, when everything was simple and clear….
5. Budget
Yeah, it’s budget: a handful of minced meat is the most expensive thing that will be in the pan. If you need even more economically, take half a handful and sculpt not meatballs, but peas. In general, one of the cheapest soups. It's nice!
How to cook meatballs
In a nutshell, meatballs differ from cutlets in a mere trifle - shape and size. Everything else is very similar. Meatballs are molded, like cutlet dough, from minced meat (any: meat, chicken, fish, vegetable) with the addition of a long loaf, semolina, rice, milk, eggs, onions, garlic, herbs, spices and seasonings. In very different combinations of the above, with the presence or absence of both, or even without anything at all, but only from minced meat. Of course, in the latter case, one cannot get flawlessly even rounds and perfectly tender lumps, but many people prefer a simple, purely meaty taste to them.How to make meatballs for soup
- Fill the stale white loaf with warm milk.
- We cut the meat into small pieces and, together with the wet bread, pass it through a meat grinder. We do it twice, or even three times, achieving an ideally homogeneous consistency.
- Finely chop the onion and herbs, send them along with salt and spices to the minced meat.
- Beat the egg and, sending it to the minced meat, knead the cutlet dough.
- Mix thoroughly, form a lump. And now we throw it into a bowl 10 times, adding minced meat from minced meat density.
- We form balls the size of a walnut or smaller, greasing our hands with vegetable oil or moistening them with water.
- Such a preparation of meatballs can be immediately put into action or frozen in plastic bags of 10-15 pieces in the freezer.
Recipe for the most tender meatballs
Soak the loaf crumb in milk, grind to a mushy state. We mix minced meat and "gruel" and skip a couple of times in a meat grinder. Salt and pepper. That's it, nothing more needs to be added.
Meatball soup lovers claim they can eat it for breakfast, lunch, and dinner. Of course, they exaggerate - from day to day, eating the same dish, even the most beloved one, will quickly get bored, however, provided creativity to the question, you can, perhaps, actually cook the coveted soup with meatballs, say, every other day. The main thing is to fantasize and try new and new options. And they can be - the darkness is dark! Here's an impromptu 10 simple recipes soups with meatballs. Having chosen one of them, please note that meatballs do not have to be cooked from pure minced meat - you can use the classic recipe or any other, general principles which are listed above.
10 Meatball Soup Recipes
1. Soup with meatballs and melted cheese
Processed cheese is a budget remedy for ennobling a rather simple, let's be honest, meatball soup taste. Why not?
Ingredients:
250 g minced meat;
1 carrot;
1 onion;
20 g butter;
1 processed cheese;
2.5 liters of water or broth;
salt, herbs, pepper to taste.
We make meatballs from minced meat - the smaller, the more beautiful.
At the same time, dissolve the butter in a saucepan and lightly stew the onion, cut into small cubes. Add grated carrots on a fine grater, after a couple of minutes - potatoes, chopped into cubes. Fill with water (broth), bring to a boil, throw in the meatballs, and then reduce the heat and cook until the potatoes are ready - about 20 minutes. At the end, add the grated processed cheese, stirring, wait until it is completely dissolved in water.
Before serving, salt, add black ground pepper and herbs.
If desired, the same soup can be prepared in a creamy version - for this, ready-made meatballs must be taken out of the pan, puree the remaining contents of the pan, and then return the meatballs to the soup. A little more hassle, even more originality.
2. Soup with meatballs and homemade noodles
Well, it's not soup, it's some kind of miracle! Everything you love in one pot: juicy meatballs and soft homemade pasta, and fragrant vegetable broth, and a delicate smell of bay leaf! ... Not soup, but perfection. Of course, you have to tinker a little, but it's worth it.
Broth Ingredients
1/2 celery root;
1 celery stalk;
2 carrots;
1 onion;
1 large bunch of greens;
2 bell peppers;
a piece of pumpkin weighing 250-300 g;
3 liters of water.
For homemade noodles
1 egg;
1/2 tsp salt;
120-140 g flour.
2.5 l vegetable broth;
160 g homemade pasta;
300 g minced meat;
1 carrot;
salt, bay leaf, herbs, black and allspice to taste.
We clean the vegetables for the broth, put them in a saucepan, fill with water, bring to a boil, reduce the heat to a minimum. Cook under the lid for about 30 minutes, then let the broth cool slightly, and then filter through a sieve. Throw vegetables away.
While the broth is cooking, prepare the noodles - in a bowl of sufficient size, lightly beat the egg with salt with a fork, add 50 g of flour, mix. We spread another 60 g of flour on the work surface, there - the egg-flour mass. Knead to a smooth, elastic dough, adding a little more flour if necessary. Leave for 10 minutes, then roll out into a thin layer of arbitrary shape and cut into strips up to 5 cm wide. Sprinkle the strips with flour, stack on top of each other. We cut the noodles, "scattering" the resulting strips of dough on the work surface.
Soup. From fresh minced meat we form balls with a diameter of 1-1.5 cm. Pour vegetable broth into a saucepan, bring to a boil, throw in carrots, cut into thin circles. We spread the meatballs, and then immediately after boiling - homemade noodles and bay leaf. Bring to a boil, reduce heat and cook for about 7-10 minutes until the noodles are ready.
Serve with greens.
3. Recipe for soup with meatballs and buckwheat
It cannot be said that this is classic version soup with meatballs, but it has every right to exist - healthy, healthy and tasty. Fans of buckwheat will surely like this soup.
Ingredients:
250-300 g minced meat;
2 slices of white bread;
2 large potatoes;
1 carrot;
1/3 cup buckwheat;
2 liters of water or broth;
Pour the bread with warm water, squeeze and mix with minced meat until smooth. We form meatballs the size of a walnut.
Heat vegetable oil in a heavy bottomed saucepan. We clean the onion, cut it into the smallest possible cubes, throw it into the pan and simmer over low heat - until transparent and soft. After that, add the carrots, grated on a fine grater. Extinguishing, laying buckwheat. Mix well, warming up the buckwheat (we reveal its aroma), then put the diced potatoes into the pan and pour the broth (boiling water). After boiling, add the meatballs, reduce the heat and cook until all the ingredients are ready (usually no more than 20 minutes), at the very end, adjust the salt and pepper, add greens if desired.
Delicious with buckwheat bread or buckwheat bread.
4. Soup with meatballs and rice
Thick and rich, this soup may well become a solo lunch even for those who are used to eating both the first and the second. It is satisfying, but not heavy, and therefore will not make you suffer from overeating, but it will not leave you hungry either.Ingredients:
300 g fresh minced meat;
1/2 tsp hops-suneli;
1/2 tsp paprika;
1/4 tsp granulated garlic;
3 medium sized potatoes;
1 large carrot;
1/2 cup rice;
3 liters of water or broth;
2 tbsp. l. vegetable oil or 25 g butter;
Mix fresh minced meat with seasonings, form small meat balls.
We choose a thick-walled pan, heat the oil and pass the diced onion on it. At the end, add carrots, bring it to softness. We throw potatoes - also in cubes. Pour the washed rice, pour water or broth. Bring to a boil, throw meatballs, bay leaf into the pan, reduce heat and cook until tender - about 20 minutes. Before serving, add salt, pepper, herbs to taste.
5. Soup with minced chicken meatballs
Very dietary, very light, very weightless soup! Suitable for those who follow their figure, and those who are concerned proper nutrition children, and those who, for one reason or another, are thinking about a therapeutic diet. By the way, if all of the above reasons are past you, try it anyway: the taste of this soup is so delicate that it is simply impossible not to fall in love with it.
Ingredients:
300 g fresh chicken fillet;
2 tbsp. l. semolina;
3 medium sized potatoes;
1 carrot;
1 large handful of vermicelli;
3 liters of water or broth;
25 g butter;
salt, pepper, herbs, bay leaf to taste.
We twist the chicken fillet through a meat grinder, add a little salt, mix with semolina, form meat balls the size of a walnut.
Dissolve the butter in a saucepan with a thick bottom, sauté the onion, diced until soft, and add the carrots, grated on a fine grater. After a couple of minutes, add the chopped potatoes. Pour in the water (broth), bring to a boil, then throw in the meatballs and bay leaf and reduce the heat to a minimum. Cook the soup with a light boil until cooked - about 20 minutes, then pour in the vermicelli, boil for a couple more minutes, and at the end add salt, pepper and herbs. We serve immediately. This soup should not be warmed up, try to cook exactly as much as you can eat at a time - vermicelli, after standing in the soup, will swell and become mushy.
6. Recipe for vegetable soup with meatballs
Not soup, but a kaleidoscope of colors! Red, yellow, green, orange - bright vegetables swirl in a beautiful dance, and the music that accompanies it sounds amazing: one-two-three, a spoonful of miracle, one-two-three, a little more, one-two-three, It will be delicious, one-two-three, just hold on!
Ingredients:
250 g fresh minced meat;
3 medium sized potatoes;
1 large carrot;
1 sweet pepper;
3-4 cauliflower florets;
2-3 broccoli florets;
2 tomatoes;
1 handful of green beans;
3 liters of water or broth;
2 tbsp. l. vegetable oil;
salt, pepper, herbs to taste.
From minced meat we form small meat balls - a diameter of not more than 1 cm.
We cut all the vegetables into small pieces - cubes, circles, stripes. Heat oil in a heavy bottomed pan, add vegetables and sauté until soft. Add meatballs, stew a little more, fill with water, bring to a boil, adjust salt and pepper, add herbs and turn off the heat. Let stand for a while under the lid, and then pour onto a plate and serve. Delicious with sour cream.
7. Soup with meatballs "Hedgehogs"
And this option, of course, will appeal to children - not only will mom cook soup with meatballs, but funny “hedgehogs” will also live in it! Well, who will be the first to eat everything, how much was given?
Ingredients:
250 g minced veal;
1/3 cup long grain rice;
1 carrot;
3 potatoes;
1 onion;
20 g butter;
spices, herbs, salt to taste;
2 liters vegetable broth or water
Mix fresh minced meat with rice, form neat balls with a diameter of 1-2 cm, no more.
In a saucepan with a thick bottom, melt the butter and quickly, shaking the pan occasionally, fry the meatballs until a small golden brown- this is necessary so that the "needles" of the hedgehogs open up, but do not fall out.
We clean the carrots, three on a grater, put them in a saucepan. Add peeled and diced potatoes. A whole onion (can be unpeeled - the husk will give the soup a pleasant golden hue). Pour in water or broth, bring the soup to a boil, reduce the heat and cook until the potatoes are ready. We remove the onion from the pan, do not forget to salt, if desired, add spices and herbs and pour into plates.
8. Tomato soup with meatballs
Soup tastes very fresh! Tomato, moody, playful. Summer in a bowl, luxury in a spoon. Do not forget about meatballs - they will turn the soup into a masterpiece.
Ingredients:
300 g fresh minced meat;
2 kg of fresh tomatoes (can be replaced with canned tomatoes in their own juice);
1 tsp dry oregano;
100 ml dry white wine;
3-4 cloves of garlic;
2 heads of onions;
3 art. l. olive oil;
300 ml low-fat cream;
salt, pepper, basil to taste.
My tomatoes, put them in a baking dish, put peeled garlic next to it and put in the oven for 40 minutes, temperature 180 degrees.
We form small meat balls from minced meat.
Cut the onion into small cubes, sauté in a saucepan for olive oil. When the onion becomes soft and transparent, add the meatballs, stew, pour in the wine, boil for about 5-7 minutes on a minimum heat.
We peel the baked tomatoes from the skin, knead with a fork or blender, add the mass to the onion. Bring to a boil, pour in the cream, add salt, pepper, oregano. We turn off the fire. Serve with crackers or toasted baguette slices.
9. Potato soup with meatballs
Rich, thick, creamy - you can’t refuse such a soup, even if it is without meatballs. What if with them? If with them, then, consider, you won’t get out from behind the table! First - you will eat non-stop, and then - to recover from gluttony.
Ingredients:
4 large potatoes;
200 ml low-fat cream;
2.5 liters of broth or water;
300 g minced pork;
25 g butter;
1 onion;
1 carrot;
salt, nutmeg, pepper, herbs to taste.
From minced meat we form small meat balls with a diameter of up to 1 cm.
On the butter lightly sauté onions, add carrots, diced potatoes, pour in water and cook vegetables until tender. Puree with a blender, return the pan to the fire and lay the meatballs. Boil for about 5 minutes, pour in the cream, mix gently, add salt and spices, serve immediately. Delicious with crackers. Not bad if sprinkled with grated parmesan.
10. Soup with meatballs in a slow cooker
For those who are friends with a slow cooker, meatball soup will be a complete and unconditional victory: not only will it not take much effort to cook, it will also turn out great!
Ingredients:
250 g minced pork and beef;
2 potatoes;
1 carrot;
1 head of onion;
1 bell pepper;
3 art. l. sour cream;
2 liters of water or broth;
salt, pepper, suneli hops, herbs to taste.
Peel potatoes, cut into cubes, put in a multicooker bowl. There also - carrots, onions and peppers, cut into small cubes.
From minced meat we form meatballs of small size. We put them in the multicooker bowl on top of the vegetables. Add sour cream, spices, salt to taste, pour water or broth. We set the program "soup", turn on the slow cooker.
Serve with greens.
10 ideas how to diversify the meatball soup recipe
- Before adding the meatballs to the pan, try lightly frying them in butter (or a mixture of butter and sunflower) - this simple action will not only bring a new flavor note to a familiar dish, but also give a pleasant golden hue to the broth.
- Rice, buckwheat, noodles or vermicelli - all this is familiar and quite expected. And you try a non-standard move - cook soup on barley, corn grits, oatmeal or any other unexpected cereal.
- And if borscht (it doesn't matter - red or green) is with meatballs, will it also be soup?
- Green peas, beans, lentils - don't you think that legumes deserve to be cooked along with meatball soup? Do not be afraid of experiments, it is from them that culinary masterpieces are born.
- By the way, would you like to try fish meatballs? Soup with such balls-balls will be very unexpected and tasty.
- Kohlrabi, cauliflower, broccoli goes well with the meat component, and if this very component is in the form of meatballs, healthy cabbage can be fed to any child.
- If you are not alien to oriental trends in cooking, try to cook soup with meatballs in the Chinese style - add to the broth soy sauce and leek, it will be unusual and colorful.
- How about Lithuanian meatball soup? Instead of broth, you need to take ... milk. Make up your mind?
- Pickle, by the way, is quite a suitable option to be performed in a new role. Don't be greedy for pickles and this meatball soup will be a hit in your family.
- Experiment with meat? In addition to the classic options with pork and beef, you can try horse meat or lamb. Well, or nutria. A rabbit. In general, any exotic is welcome.
Delicious and varied lunches, beautiful soups and many interesting dishes with meatballs!
Undoubtedly one of the favorite dishes in Russian cuisine is soup with meatballs. It is quite simple and quick to prepare, so even a novice hostess can cook it. In addition, you will not spend a lot of money on ingredients for meatball soup, which is also important in our difficult crisis situation.
If you like to experiment in cooking, then you can safely do it in cooking soup with meatballs. For example, you can take beef, pork, homemade (pork with beef), or even minced fish. You can continue to experiment by adding various cereals to the soup or pasta. These ingredients will make your soup more satisfying. And if you add bell pepper and a little canned, then the soup will cheer you up and all the household members who will gather at the dinner table.
There are many ways to make meatball soup, we will look at 5 of the most delicious methods. Let's start learning how to cook traditional recipe of this dish, and we will get exactly that delicious soup that we ate in our distant childhood in the kitchen of our beloved grandmother
We will consider the traditional cooking recipe in more detail than all the others. So let's start. We will need:
- Minced chicken - 350 grams;
- Potatoes - 3 pieces;
- Onion - 1 piece;
- Carrots - 1 piece;
- Vegetable oil - 3 tablespoons;
- Butter - to taste;
- Bay leaf - to taste;
- Salt and pepper - to taste;
- fresh dill and green onion- taste.
How to cook meatballs for soup?
Meatballs are the basis of our soup, so minced chicken it would be better to make your own. For the classic recipe, we chose minced chicken, as it gives the soup a delicate and creamy taste.
1) Cooking minced meat
Everyone has long known that in stores for minced meat they use chicken or meat that is not the first freshness, and so that such minced meat does not deteriorate for a long time and is better stored, various preservatives are added to it. We advise you to take care of your health, so we will cook minced meat on our own:
- Take a thawed chicken, wash it, separate the meat from the bones and pass it through a meat grinder.
ADVICE! Do not use chicken skin, as it contains a lot of cholesterol, and besides, it is very high in calories.
- Mix everything thoroughly in a bowl;
- If you are a happy owner of a kitchen scale, weigh 350 grams of minced meat on them. In the case when there is no kitchen scale at home, type the minced meat in the palm of your hand - this will be our required amount of minced meat for meatballs. Put the remaining ingredients in the freezer;
- Put the minced meat in a plate, salt and pepper it to taste, add onions. To do this, first cut the half of the onion into small cubes.
- Mix everything thoroughly.
INTERESTING! Add cold boiled water or milk to the minced meat, this will make the minced meat more tender and juicy;
2) Shaping meatballs
Meatballs can be formed in several ways:
- Take a teaspoon, collect minced meat there and put it on a pre-prepared plate.
- Wet your palms cold water or grease them with vegetable oil. Take pieces of minced meat with your hands and sculpt small "buns" out of them.
Cooking method
When the meatballs are ready, we proceed to the preparation of the soup itself:
- Fill a saucepan with 2 liters of water, add 1 heaping teaspoon of salt and bring to a boil.
- Wash the potatoes, peel them and cut them into sticks or cubes of your choice.
- When the water in the pot begins to boil, carefully place the meatballs we prepared in advance, bring the water to a boil and reduce the heat, letting the chicken balls boil for 5 minutes. At the same time, do not forget to remove the foam with a slotted spoon.
- The next step is to add the chopped potatoes to the simmering broth. Boil it over medium heat.
- Now prepare the stew for the soup. To do this, wash one carrot, peel it and rub it on a coarse grater. Take 0.5 heads of onions and cut them into small cubes. Pour 3 tablespoons of vegetable oil into the pan and transfer the prepared carrots and onions there, fry them for 3-4 minutes over low heat. At the very end, add butter.
- Mix vegetable dressing with our soup.
- Add bay leaf, 3-4 pieces of black peppercorns and cook for 10-15 minutes.
- Take a bunch of fresh dill and green onions, wash them under cold running water, let the water drain. Now put the greens on a cutting board, finely chop and pour everything into a boiling soup. Cover the dish with a lid, allowing it to sweat a little, and remove the pan from the heat.
On this preparation classic soup ends with meatballs, so we suggest you consider 2 more extravagant recipes for the same dish.
Soup with meatballs in a slow cooker is lightweight and useful option our dish. This soup is prepared without frying vegetables, but this makes it even more delicious.
Ingredients for the dish:
- Minced chicken - 350 grams;
- Potatoes - 3 pieces;
- Onions - 1 piece;
- Carrots - 1 piece;
- Rice - 3 tablespoons;
- Egg (for minced meat) - 1 piece;
- Black peppercorns - to taste;
- Bay leaf - to taste;
- Salt and pepper - to taste;
- Fresh dill - to taste.
Cooking method
If you have already purchased all necessary ingredients Let's move on to cooking:
- Take a store-bought minced meat or cook it yourself.
- Beat one egg into the minced meat, add salt and pepper to taste. Mix thoroughly.
- Make chicken "buns" out of minced meat.
- Wash the potatoes, peel them and cut them into cubes.
- Wash the carrots, peel them and pass through a coarse grater.
- Peel the onion, cut it into cubes.
- Put meatballs, chopped potatoes, carrots and onions in a slow cooker. Add black peppercorns and bay leaf to taste.
- Pour water into the multicooker bowl, cover with a lid and select the “stewing” mode for 40 minutes.
- 15 minutes before the end of cooking, pour the washed rice into the slow cooker.
- At the very end, take a bunch of fresh dill and green onions, finely chop them and pour into the soup.
IMPORTANT! To make it more convenient for you to form meatballs, moisten your hands with water or vegetable oil.
This soup is perfect for those who are on a diet. It is less high-calorie and more useful than the traditional version of this dish.
This soup recipe is always delicious and filling. The hostesses are also pleased that it is very simple and quick to prepare, without taking a lot of effort.
This cooking option will appeal to both adults and young children.
Ingredients for the dish:
- chicken, beef or minced pork- 300 grams;
- Egg - 1 piece;
- Thin noodles - 100 grams;
- Potatoes - 3 pieces;
- Carrots - 1 piece;
- Bulb - 1 piece;
- Black peppercorns - to taste;
- Bay leaf - to taste;
- Salt and pepper - to taste;
- Fresh dill - to taste.
Cooking method
We will prepare the soup in stages:
- First, choose the minced meat for the meatballs, you can take chicken, beef or pork mince. Add an egg to it. Mix thoroughly. Form meat balls from the resulting mass.
- Let's move on to vegetables. Take 3 potatoes, one carrot and an onion. Cut the potatoes and onions into cubes, grate the carrots on a coarse grater. Transfer the potatoes to the boiling broth, and fry the rest of the vegetables in a pan for 3-4 minutes.
- Add the frying and meatballs to the broth, cover and let simmer for 10-15 minutes.
- Now add thin noodles and cook for another 3 minutes.
- Turn off the heat, cover the pan with a lid and let the dish brew for another 15 minutes.
ATTENTION! Make sure that the noodles do not overcook, otherwise the vermicelli will become mushy.
Soup with meatballs and noodles turns out to be very appetizing in taste, and most importantly - hearty and rich. This soup will be the best solution for a family dinner.
Soup with meatballs is not only winning the hearts of Russians. Due to its lightness and satiety, it has long gained popularity abroad, including in Italy. Italian soup with meatballs - this is a very fragrant and tasty dish.
Ingredients for the dish:
The Italian meatball soup takes a little more ingredients than the classic cooking option.
- Ground beef - 350 grams;
- Potatoes - 3 pieces;
- Onions - 2 pieces;
- Carrots - 3 pieces;
- Egg - 1 piece;
- Parmesan - 1 glass;
- Garlic - 1 piece;
- Tomato paste - 3 tablespoons;
- Fresh dill and parsley - to taste;
- Salt and pepper - to taste.
Cooking method
Once all the necessary ingredients are purchased, we start preparing our dish:
- Place the ground beef, egg, garlic, cheese, parsley and dill in a bowl. Breadcrumbs can be added if desired. Mix all contents thoroughly.
- Now fashion meatballs from the resulting mass. It is best to do this with a teaspoon or a tablespoon (depending on the desired size).
- Put the meatballs into boiling water, cook them for about 3-5 minutes, remove the beef balls from the pan and transfer to a plate.
- Now add vegetables to the same water. Pour pre-fried and finely chopped peppers and onions, as well as carrots, celery and potatoes into a saucepan, cook for 15 minutes.
- 10 minutes later, after you fell asleep to boil vegetables, add garlic, tomato paste and beef meatballs.
- Turn the heat up to high and bring the soup to a boil. Turn off the heat and let your dish brew for another 10-15 minutes.
- At the very end, sprinkle the soup with finely chopped dill and parsley.
This version of the dish, unlike classic recipes can also be served for dinner. Italian soup with meatballs turns out to be unusually tasty, refined and spicy thanks to the harmonious combination of ingredients.
Finally, consider unusual option cooking soup with meatballs, and it is considered original due to the fact that the meatballs here are made from minced fish.
Ingredients for the dish:
- Fish fillet - 300 grams;
- Breadcrumbs - 4 tablespoons;
- Potatoes - 3 pieces;
- Onions - 1 piece;
- Carrots - 1 piece;
- Egg - 1 piece;
- Black peppercorns - to taste;
- Bay leaf - to taste;
- Salt and pepper - to taste;
- Fresh dill - to taste.
Cooking method
Let's start cooking soup with fish meatballs:
- Take a fish fillet and cook minced meat from it by twisting it in a meat grinder. For uniformity of the mass, add breadcrumbs and an egg to the minced meat. Salt, pepper and add spices to taste. Make meatballs out of minced meat.
- Wash the potatoes, peel them and cut them into small pieces.
- Prepare the soup bowl. Take one carrot, grate it on a coarse grater. Peel one onion and cut into cubes. Put the prepared vegetables in a pan and simmer over low heat for 3-4 minutes.
- Dip the fish meatballs into the boiling broth, cook them for 10-20 minutes.
- Add 2 bay leaves and 3 black peppercorns to the soup.
- At the end, wash the dill, finely chop it on a board and pour it into the soup.
- Turn off the heat, cover the pot with a lid.
Soup with fish meatballs is ready. The prepared dish will surprise all households with its unusual taste and saturate their stomachs.
As you can see, there are a lot of recipes for making soup with meatballs. Different variations of meatball soup can be prepared with a minimum of ingredients. All options differ from each other in the way of preparation, ingredients, calorie content, but they have only one thing in common - a unique taste.
Choosing any recipe for this first course, be sure that you will get a delicious and rich soup. Cook according to our recipes with love and then your dishes will be eaten with a bang. We wish you bon appetit!
