Veal meatball soup

Name: Veal meatball soup
Ingredients: 2 carrots; 1 onion; 1 slice of celery; 1 root parsley; 2 tablespoons of bell pepper paste; 2 tablespoons of rice; 1 glass of tomato broth; dried lovage; dried dill; salt; fresh parsley; 1 tablespoon of oil. For meatballs: 500 g minced veal; 1 egg; 2-3 tablespoons of breadcrumbs; 1/2 teaspoon of hot pepper paste; salt; green onion tops.

Soups - Veal meatball soup by Paraschiva N. - Recipia

I often make this soup with small veal meatballs, especially when I need something hearty but not too heavy. I usually get started when I have ground veal on hand and some soup vegetables in the fridge. The small meatballs cook quickly and won’t fall apart if the heat is just right, so I haven’t had any trouble with them. What I love about this recipe is that it doesn’t require complicated steps or hard-to-find ingredients. Quick info Total time: about 1 hour Preparation time: 20 minutes Cooking time: 40 minutes Servings: 6 Difficulty: easy-medium Recipe type: family lunch soup Ingredients 2 carrots 1 onion 1 slice of celery (approx. 80g) 1 parsley root 2 tablespoons red pepper paste 2 tablespoons rice 1 cup tomato puree (approx. 200ml) dried lovage dried dill salt fresh parsley 1 tablespoon oil For the meatballs: 500g ground veal 1 egg 2-3 tablespoons breadcrumbs 1/2 teaspoon hot pepper paste salt green onion tops Preparation steps 1. Fill a 3-liter pot with water and bring it to a boil. 2. Peel the carrots, onion, celery, and parsley root. Wash them and cut them into suitable cubes. 3. Add the vegetables to the boiling water, add salt, and let them cook. 4. Add the rice to the pot and stir gently. 5. In a bowl, place the ground veal. Add the egg, breadcrumbs, a little salt, hot pepper paste, and finely chopped green onion tops. Mix the ingredients well. 6. With your hand greased with a little oil, form the smallest meatballs possible. Place them on a tray or plate. 7. Lower the heat under the pot before adding the meatballs. The soup should simmer; if it boils too fiercely, the meatballs might disintegrate. 8. Add the meatballs to the soup one by one. Let them cook for 15 minutes, and avoid stirring too vigorously. 9. When the meatballs are almost done, pour in the tomato puree and red pepper paste. Let it simmer for a few more minutes. 10. Finally, adjust the taste with dried dill and lovage to your preference. Add chopped fresh parsley as well. Why I make this recipe often It’s a soup that’s easy to adapt based on what I have in the fridge, and I don’t have to stand by the stove for too long. The small veal meatballs cook quickly, and the soup stays fresh and tasty the next day. I like that I can control how sour or spicy it is. Tips and variations Tips - Don’t rush the boiling after adding the meatballs. If the soup boils too vigorously, the meatballs may fall apart. - Breadcrumbs help bind the meatballs for a better texture. - Try to make the meatballs as small as possible for even and quick cooking. - If you have one, use a sharp vegetable knife to avoid crushing the ingredients. Substitutions - Veal can be substituted with chicken or a mix of beef and pork, but the flavor will be different. - If you don’t have red pepper paste, you can use some chopped roasted bell pepper or even tomato paste, but it won’t have the same taste. - Breadcrumbs can be replaced with dried bread crumbs, but they should be finely crushed. Variations - For a tangier soup, you can add a bit of borscht or lemon juice at the end, to taste. - You can also add other vegetables: a potato or a bit of zucchini, if you have them, but it’s not strictly necessary. - The meatballs can be made larger, but they will need to cook longer to ensure they are not raw inside. Serving ideas - Sprinkle extra fresh parsley directly into the bowl. - It pairs well with a spoonful of sour cream served separately at the table for those who prefer it. Frequently asked questions How small should the meatballs be? Ideally, they should be about the size of a small walnut or even smaller. This way, they cook quickly and are easy to eat with a spoon. Can I put the rice directly in the meatballs? In this recipe, the rice goes into the soup, not in the meatballs. I don’t recommend changing this, as it alters the soup's texture. Can I freeze the meatball soup? I don’t recommend it; the texture of the meatballs and vegetables won’t be the same after freezing. Do I have to use veal? No, you can also use chicken or pork, but the final flavor will be different. How much tomato puree should I add? A cup (about 200ml) is enough to color and flavor the soup without overpowering the other flavors. Nutritional values Approximately per serving: about 250 kcal. Protein 15g, carbohydrates 15g, fat 10g. It’s a hearty soup due to the veal meatballs and rice, but not heavy. Values may vary depending on how much breadcrumbs or pepper paste is used. Storage and reheating The soup keeps well in the fridge, in a covered container, for up to 2 days. Reheat it over low heat on the stove. I don’t recommend freezing it – the meatballs and rice lose their texture after thawing. If you added a lot of greens, add some fresh ones when reheating for extra flavor.

Veal meatball soup

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