Meatball soup

Name: Meatball soup - Sorana H.
Ingredients: 2 large carrots; 1 red onion; 1 bell pepper; about 500g ground pork; rice pilaf made from about 100g rice; 1 egg; 1 tablespoon pepper paste; salt and pepper to taste; 2 tablespoons of oil; 1/2 can of crushed tomatoes; fresh dill; fresh parsley; oregano in vinegar; fresh lovage; dried thyme.

Soups - Meatball soup by Sorana H. - Recipia

When I have leftover rice pilaf from the previous day's meal, I use it for meatballs instead of cooking rice separately. The mixture turns out smooth, and the meatballs hold together well thanks to the already cooked rice. This soup includes simple vegetables, pork, and crushed tomatoes, while the herbs added at the end give it a fresh taste. It's an easy meatball soup to make, especially when you already have the pilaf prepared. Quick Info Total time: approximately 35-45 minutes, depending on the time needed to clean the vegetables and form the meatballs Preparation time: not specified separately; includes cleaning and chopping the vegetables, as well as preparing the mixture Cooking time: approximately 20 minutes for boiling the vegetables, then about 15 minutes for the meatballs Servings: not specified in the original recipe; the quantity is suitable for a family-sized pot of soup Difficulty: easy Recipe type: meatball soup with vegetables, pork, and leftover rice Ingredients 2 large carrots 1 red onion 1 bell pepper 2 tablespoons of oil 3 liters of cold water Approximately 500 g of ground pork Rice pilaf made from about 100 g of rice 1 egg 1 tablespoon of pepper paste Salt, to taste Pepper, to taste 1/2 can of crushed tomatoes Fresh dill Fresh parsley Oregano in vinegar Fresh lovage Dried thyme Preparation Method 1. Prepare the vegetables Peel the carrots, onion, and bell pepper, then wash them. Chop the onion finely, cut the bell pepper into pieces, and slice the carrots into rounds. There’s no need to chop the vegetables very finely since they will boil directly in the soup. 2. Sauté the vegetables lightly Put the two tablespoons of oil in a pot and add the onion, carrots, and bell pepper. Sauté the vegetables over medium heat for about 5 minutes, stirring occasionally. They shouldn’t brown; just soften slightly and release their aroma into the oil. 3. Boil the soup base Pour 3 liters of cold water over the sautéed vegetables. Allow the pot to come to a boil, then continue boiling until the vegetables are almost cooked. In the original recipe, this step takes about 20 minutes. Meanwhile, prepare the mixture for the meatballs. It’s important that the vegetables are nearly cooked before adding the meatballs so that all the ingredients reach the same consistency in the end. 4. Prepare the meatball mixture Put the ground pork in a bowl. Add the leftover rice pilaf, made from about 100 g of rice, then add the egg, pepper paste, salt, and pepper. Mix well by hand or with a spoon until the rice and other ingredients are evenly distributed throughout the meat. The pilaf should be already cooked and cooled before adding it to the mixture. Do not add raw rice, as the recipe specifically uses leftover pilaf. 5. Form the meatballs Lightly wet your palms, then take portions of the mixture and form meatballs between your hands. The size can be chosen according to preference, but it’s best to keep them similar in size so they cook evenly. As you form them, place the meatballs directly into the pot with the nearly cooked vegetables. Add them carefully, one by one, without crowding them in one spot. 6. Boil the meatballs Let the soup simmer on low heat for about 15 minutes. The meatballs are ready when they rise to the surface. At this stage, avoid boiling too vigorously, as the meatballs may break apart more easily, especially at the beginning of the boiling. 7. Add the tomatoes and herbs Once the meatballs have floated to the surface, add half a can of crushed tomatoes. Then add the herbs to taste: fresh parsley, fresh lovage, fresh dill, dried thyme, and oregano in vinegar. Oregano in vinegar can be added in the desired amount, just like the other herbs. The final taste also depends on how salty the pilaf used in the mixture was, so it’s better to check the soup before adding more salt. 8. Let the soup rest Turn off the heat and let the soup sit in the pot for a few minutes to allow the flavors to combine. Serve it warm, after the meatballs and vegetables have cooked sufficiently. Why I make this recipe often I love this soup because I use leftover pilaf that would otherwise be forgotten in the fridge. The cooked rice makes the meatballs tender and helps bind the mixture together with the egg. Plus, I don’t have to cook rice separately for the soup. It’s also a practical recipe: you prepare the vegetables, quickly mix the meat with the pilaf, and then everything simmers in the same pot. The flavor holds up well the next day when the soup can be reheated in portions. Tips Use cooled pilaf, not very hot. If it’s freshly made, let it cool before mixing it with the meat and egg. Do not boil the meatballs on high heat. The soup should simmer gently for about 15 minutes until they rise to the surface. Form the meatballs to similar sizes. If some are much larger than others, they won’t have the same cooking time. Keep in mind that the pilaf may already be seasoned. Add salt gradually and taste the broth after adding the crushed tomatoes. Reserve the herbs for the end so they retain their aroma better. After turning off the heat, a few minutes of resting is enough. Substitutions The recipe is designed for ground pork and leftover pilaf from the previous day. It’s not necessary to change these ingredients to achieve the described result. The herbs can be adjusted according to taste, based on what you have on hand from those mentioned in the recipe: dill, parsley, lovage, thyme, and oregano in vinegar. Variations You can make the meatballs smaller or larger while keeping the same mixture. Just watch the boiling and ensure they float to the surface before adding the tomatoes. The amount of herbs can be adjusted. With more lovage, the soup will have a stronger flavor, while parsley and dill provide a milder aroma. The pepper paste can be kept at the same amount or adjusted depending on how intense the product used is. It goes into both the meatball mixture and the overall flavor of the soup. Serving Ideas Serve the soup warm, right after it has rested for a few minutes with the heat off. The meatballs and vegetables should be served together with the broth and crushed tomatoes. You can sprinkle a little fresh parsley on top when serving if you have reserved some from the quantity prepared for the end. No additional toppings are needed for the recipe to remain in its original form. Frequently Asked Questions Can I use pilaf that has been in the fridge overnight? Yes. The recipe is specifically made for using leftover pilaf from the previous day. The pilaf should have been stored properly and be cold or brought to room temperature before being mixed with the meat. How long should the meatballs boil? About 15 minutes on low heat. The indicated sign in the recipe is that the meatballs rise to the surface of the soup. After this point, the crushed tomatoes and herbs are added. Why are the crushed tomatoes added after the meatballs are cooked? In this recipe, the crushed tomatoes are added at the end, after the meatballs have risen to the surface. It’s important to follow the order to maintain the original preparation method. Can I prepare the meatballs before the vegetables are done? Yes, you can form them while the vegetables are boiling in the pot. This is actually the timeframe used in the recipe for preparing the mixture. The meatballs are added when the vegetables are nearly cooked. How do I know when the vegetables are cooked enough? After about 20 minutes of boiling, the vegetables should be nearly cooked and will continue to cook with the meatballs. They shouldn’t be completely soft before adding the meat. Nutritional Values The values are estimates, as they depend on the fat content of the pork, the exact amount of pilaf used, and the portion sizes. For one serving, if the pot is divided into approximately 6 portions, the estimate is: Calories: approximately 300-360 kcal Protein: approximately 20-25 g Carbohydrates: approximately 20-25 g Fat: approximately 15-20 g Fiber: approximately 3-4 g Most of the protein and fat comes from the pork, while the rice and vegetables mainly contribute to carbohydrates and fiber. The values do not include any ingredients served separately. Storage and Reheating Store the cooled soup in a covered container in the fridge. For safety and taste, it’s best consumed within a few days. When reheating, heat only the amount you plan to serve. The meatballs and vegetables will keep better if the soup is reheated gradually, without strong and prolonged boiling.

Meatball soup

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