Veal meatball soup with tarragon
Meatball Soup with Veal and Tarragon: A Recipe Full of Flavor and Tradition If you're looking for a soup recipe that brings back childhood memories and delights your taste buds, then the meatball soup with veal and tarragon is the perfect choice. This soup is not only nourishing but also full of aromas, based on simple yet quality ingredients. Meatball soup is a classic dish loved by many and is often associated with family meals, bringing a sense of comfort and fulfillment. Preparation time: 30 minutes Cooking time: 1 hour Total time: 1 hour and 30 minutes Number of servings: 6-8 Ingredients For the meatballs: - 1 kg ground veal (choose fresh meat with a moderate fat content for juiciness) - 2 yellow onions (onion adds sweetness and flavor) - 1 cup rice (approximately 120 ml; rice will help bind the meatballs and add texture) - Salt (to taste) - Dried thyme (a pinch for extra flavor) - Ground black pepper (to taste) - 2 eggs (to bind the mixture) For the soup: - 4 liters of water (the main base for the soup) - 3 yellow onions (chopped) - 1 large carrot (chopped) - 1 parsley root (chopped) - 1 parsnip (chopped) - 1 red bell pepper (chopped, added at the end for freshness) - Salt (to taste) - Dried tarragon (for a unique flavor) - Fresh parsley (chopped, for garnish) The Story Behind the Meatballs Meatball soup is a dish that has traversed generations, with each family having its own secrets and variations. I fondly remember the moments spent in the kitchen with my grandmother, who told me how this recipe has been passed down through generations. Traditionally, meatballs were made with pork or chicken, but I prefer veal for its more delicate taste and fine texture. The addition of tarragon is a personal detail I adopted, as it gives the soup a distinct and refined flavor. Step-by-step Preparation 1. Boiling the soup base Start by putting 4 liters of water in a large pot and bring to a boil. When the water starts boiling, add the chopped onions, carrot, parsley root, and parsnip. These vegetables will give a rich and delicious taste to the soup. Don't forget to add a little salt to enhance the flavors. Cover the pot and let it simmer over medium heat. 2. Preparing the meatballs In a large bowl, combine the ground veal with the finely chopped onion. Add the rice, salt, dried thyme, and black pepper. Mix the ingredients well. Add the eggs and mix again until you achieve a homogeneous mixture. This is the base for your meatballs. 3. Shaping the meatballs Use a spoon to take portions of the mixture and form meatballs the size of a walnut. They will increase in volume during cooking due to the rice. 4. Adding the meatballs to the soup When the vegetables in the soup are almost cooked (you can check with a fork), carefully add the meatballs to the soup. Let them simmer over medium heat, stirring gently from time to time to prevent sticking to the bottom of the pot. 5. Finalizing the soup When the meatballs start to rise to the surface, that means they are ready. Remove the foam that forms on the surface to achieve a clear soup. Now, add the chopped bell pepper and dried tarragon. Sprinkle the tarragon over the entire surface of the soup, but be careful not to overdo it, as its flavor is quite intense. Cover the pot again and let the soup simmer for another 10-15 minutes until the rice is fully cooked. 6. Serving When the soup is ready, taste and adjust the salt if necessary. Turn off the heat and add the chopped fresh parsley. This will bring freshness and a pleasant appearance to the soup. Serving the meatball soup can be done simply in deep bowls, with a slice of fresh bread on the side. If you prefer a more sour taste, you can add a few drops of vinegar or lemon juice when serving, but I advise you to try the soup in its original form to truly appreciate the tarragon flavor. Useful Tips - Calories and nutritional benefits: A serving of meatball soup has approximately 300-350 calories, depending on the amount of meat and rice. It is rich in protein due to the veal and provides plenty of vitamins from the vegetables. - Possible variations: You can try adding other vegetables, such as zucchini or cabbage, to diversify the recipe. You can also use chicken or pork if you prefer. - Maintaining a fresh taste: Tarragon is an aromatic herb that loses its flavor quickly if cooked for too long, so it is essential to add it towards the end of cooking. Frequently Asked Questions 1. Can I use brown rice? – Yes, but keep in mind that it requires a longer cooking time and may need more water. 2. Can the soup be frozen? – Yes, meatball soup can be frozen, but it is recommended to add the tarragon and parsley only when reheating. 3. How can I make the meatballs more flavorful? – You can add crushed garlic or other aromatic herbs, such as dill or oregano, to the meatball mixture. This meatball soup recipe with veal and tarragon is more than just a meal; it is a journey through time, a reminder of childhood flavors, and a wonderful opportunity to enjoy moments spent with loved ones. So, put on your apron, prepare your ingredients, and let's enjoy a steaming bowl of delicious soup together!
Preparation
We put water to boil in a pot. We clean and chop the vegetables into cubes, and when the water starts to boil, we add them to the pot (except for the bell pepper). We also add a little salt and cover the pot, letting the soup boil over medium heat. In the meantime, we prepare the meatballs. We chop the meat and onion, sprinkle a pinch of salt, a pinch of pepper, and dried, crushed thyme over them, just enough to take between our fingers, a pinch as they say in the folk. We don’t add too much salt because we will also put some in the soup. We add the eggs and mix the composition well. When the vegetables in the soup are almost cooked (we check the carrot and parsnip), we form meatballs the size of a walnut and immerse them in the soup. We let them boil until they start to rise to the surface, removing any foam that forms, then we add the chopped bell pepper and tarragon. We sprinkle tarragon just enough to cover the surface of the pot; we shouldn’t overdo it. We cover the pot again and let the soup cook until the rice is well done. We taste the soup and if necessary, we add more salt, then turn off the heat and add the chopped parsley. Enjoy!
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