Everyone knows perfectly well what meatballs are. These are small balls of the same size, made from some kind of minced meat - meat or fish, which are boiled in water or broth. Minced meat for meatballs is usually not added a raw egg, especially if soup is being prepared, because the broth can become cloudy and ugly from this.
Soups with meatballs themselves are very popular both in Russian and in many other cuisines of the world. Such soups are quite easy to prepare, not difficult to digest, hearty and nutritious. But especially such soups are loved by children, for whom even food is a kind of game in which meatballs act as balls or drowning hedgehogs, which must be saved by quickly eating all the soup. And adults will never refuse to eat tasty soup with meatballs, cooked by the caring hands of a wife, mother, and possibly a teenage daughter. After all, even she will cope with the preparation of such a soup if she follows our simple recommendations, provided with step-by-step photographs.
This recipe can be used as a template by adding your favorite ingredients or leaving out what you don't want to see on your plate. It all depends on your taste. So, let's start cooking soup with meatballs ...
Soup with meatballs- simple homemade soup, the preparation of which will require a few ingredients and time. It is quite easy to prepare, so even a novice hostess can make it. And if you prepare meatballs in advance and freeze them in the freezer, this soup will generally become 5 minutes long. By the way, small children are very fond of meatballs.
Ingredients
- minced meat (beef + pork) 400 g
- water 1.5 l
- potato 300 g
- carrot 150 g
- onion 150 g
- salt taste
- ground black pepper taste
- Dill taste
- parsley taste
- green onion taste
If you do not make minced meat yourself, then you can buy it in the store. I think it's called "home". But it is better, of course, to always make minced meat from a real piece of meat.
Cooking
We prepare all the ingredients. Wash meat and vegetables thoroughly. 
If you bought minced meat in a store, then you skip this step. And we scroll through a meat grinder 200g of pork and 200g of beef. Salt, pepper and mix into a homogeneous mass. I usually spend 2-3 pinches of salt on this amount of minced meat. It would be nice to knead the minced meat so that the meatballs keep their shape better and do not fall apart during cooking. So we do. Many housewives, either because of a lack of experience, or because of a desire to experiment, add everything to minced meat: onions, butter, carrots, parmesan, chopped herbs, finely chopped bell pepper. But we should not forget that these are not cutlets and not hedgehogs, these are meatballs and we will have them only from meat. 
Finely chop the onion, three carrots on a coarse grater. Pour a little vegetable oil in a frying pan, warm it up and send the chopped vegetables into it. Fry until the onion is golden brown. 
Cut the peeled potatoes into small cubes. 
We begin to form meatballs. We make balls of the same size and shape. And put them on the board at a small distance from each other. To make it easier to roll the meatballs, you can lightly moisten your hands with water. As a result, we get about 25 meatballs. 
Pour 1.5 liters of water into a saucepan and bring to a boil. Add salt and ground black pepper to the water to taste. Put meatballs into boiling water and bring to a boil again. If foam begins to form, then it must be removed with a tablespoon. Immediately add the potatoes to the meatballs in the pan. Together they will not be so boring to cook. 
After 10 minutes, add the fried vegetables to the pan. Stir, bring the soup to a boil and turn off. Cover tightly with a lid and let it brew for 10-20 minutes. While the soup is cooling, cut the greens: dill, parsley and green onions. 
Soup with meatballs ready to serve on plates. To taste, add greens to each serving, as well as, if you like, a good spoonful of sour cream. I didn’t get sour cream, as it was eaten by a cunning cat who was sitting in ambush and while I was frying onions and carrots, I did my red thing. Bon Appetit! 
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 absolutely dry meat or just want to make the meatballs as juicy as possible, you can pour a tablespoon of melted meat into the minced meat. butter.
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 tender, 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. We shift the minced pork and beef into a deep bowl, break 1 egg, add the 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 are good in soup and from minced chicken- 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 one, 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 to the minced meat. They, having absorbed the liquid from the broth, will swell, the meat balls will become larger in size. You get a similar effect by adding instead of breadcrumbs semolina.
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 cooking 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 classic recipe meat balls for soup, so 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
