Meatball soup thickened with sour cream and egg

Name: Meatball soup thickened with sour cream and egg - Ludovica A.
Ingredients: For meatballs: 500 g minced beef; pork mix 1 egg 2 tablespoons of rice (washed) salt and pepper to taste For soup: a little oil 2 carrots 1 small celery 1 onion 1 red bell pepper or sweet pepper sour borscht to taste or lemon (to sour

Soups - Meatball soup thickened with sour cream and egg by Ludovica A. - Recipia

Meatball soup with sour cream and egg – a recipe that combines tradition with flavors worthy of the best family meals. This sour soup is not only food for the body but also for the soul, evoking pleasant memories and moments spent with loved ones. Whether it's a chilly autumn day or a lazy summer Sunday, this soup is always a perfect choice. Preparation time: - Active time: 30 minutes - Cooking time: 50-60 minutes - Total time: 90 minutes - Number of servings: 6-8 Ingredients: For the meatballs: - 500 g mixed minced meat (beef-pork) - 1 egg - 2 tablespoons of rice (washed) - Salt and pepper to taste For the soup: - 2 tablespoons of oil - 2 carrots - 1 small celery - 1 onion - 1 red bell pepper or sweet pepper - Borscht (to taste) or lemon juice (to sour the soup) - 2 egg yolks - 200 g sour cream - Chopped parsley leaves - Salt to taste Step-by-step instructions: 1. Preparing the meatballs: - In a large bowl, combine the minced meat with the egg, washed rice, salt, and pepper. Knead the mixture well for 5-7 minutes until the ingredients are well integrated and the composition becomes homogeneous. - With wet hands, shape balls the size of walnuts. Make sure the meatballs are compact so they don't fall apart during boiling. 2. Preparing the vegetables: - Peel and wash the carrots, celery, onion, and pepper. Grate the carrots on a large grater or cut them into cubes, and chop the celery and pepper into small pieces. The onion can be finely chopped. - In a large pot, heat the oil over medium heat and add the vegetables. Sauté them for 2-3 minutes until they become slightly translucent and fragrant. 3. Boiling the soup: - Add about 3 liters of water to the pot and bring to a boil. - Once the water starts to boil, carefully add the meatballs to the pot. Let the soup boil for 35-40 minutes over medium heat, stirring occasionally to prevent the meatballs from sticking to the bottom of the pot. 4. Sour the soup: - After the meatballs are cooked, add the borscht or lemon juice to taste and adjust the salt. Now you have the chance to put your personal touch on the flavor! You can add more borscht for a more pronounced acidity or adjust with lemon. 5. Finishing the soup: - In a separate bowl, mix the egg yolks well with the sour cream. Gradually add a little hot broth from the soup to the sour cream mixture to temper the eggs, then pour everything into the pot. - Stir gently to integrate the sour cream without letting the soup boil too hard, to avoid curdling the eggs. 6. Finalizing and serving: - Add the chopped parsley leaves and stir again. The soup is now ready to serve! - You can serve it with fresh bread or polenta, and for an extra flavor boost, add a bit of hot pepper or crushed garlic to the plate. Practical tips: - Meat: Use quality beef and pork for juicy meatballs. If you want a more intense flavor, you can add a little crushed garlic to the meatball mixture. - Rice: The rice helps bind the composition and gives it a pleasant texture. You can experiment with brown rice for a healthier option. - Acidity: If you prefer a less sour soup, start with a small amount of borscht or lemon and adjust according to your taste. - Vegetarian option: You can replace the meat with a mix of mushrooms and vegetables, using rice and spices to achieve a similar taste. Calories and nutritional benefits: A serving of meatball soup provides about 250-300 calories, being a nourishing choice due to the protein from the meat, fiber from the vegetables, and healthy fats from the sour cream. It also contains essential vitamins and minerals that contribute to a balanced diet. Frequently asked questions: - Can I use chicken meat? Of course, chicken meat is a good alternative, but make sure to choose one with a higher fat content to get juicy meatballs. - How long can I keep the soup? The soup can be stored in the refrigerator for 2-3 days, but the flavor may intensify, which can be an advantage! - What other recipes can I try? If you like sour soup, you can also try a vegetable soup or a fish soup, each having its own charm. This meatball soup with sour cream and egg is not just a simple recipe but also a way to bring the family together around the table. Every bite is an explosion of flavors and an invitation to savor moments together. Enjoy your meal!

Meatball soup thickened with sour cream and egg

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