Meatball soup (II)

Name: Meatball soup (II) - Dida D.
Ingredients: For the soup; 3 small carrots; 1/2 small kohlrabi; 2 slices of celery; 1 parsley root; 2 Knorr beef cubes (or beef bone if you have); 1/2 lemon; 2 ripe tomatoes. For the meatballs; 200 g minced beef; 1 tablespoon sour cream; 1 egg; 1 heaping tablespoon flour; 50 g butter; parsley and 10 chopped sage leaves; salt; pepper; 5 pancakes. For the pancakes; I used 1 cup of flour + 250 ml mineral water + salt + 1 teaspoon oil mixed.

Soups - Meatball soup (II) by Dida D. - Recipia

To prepare a delicious and comforting dish, I will start with the pancakes, which are the base of this meal. In a bowl, we mix the necessary ingredients for the pancakes: 250 g of flour, 2 eggs, 500 ml of milk, a pinch of salt, and a little melted butter. We mix well until we obtain a homogeneous composition. We let the dough rest for 30 minutes to allow the gluten to develop, which will make the pancakes fluffier. We heat a non-stick pan with a little butter and pour a ladle of dough, spreading it evenly over the bottom of the pan. We cook each pancake on both sides until they turn golden. After finishing the pancakes, we turn our attention to the soup. We clean and finely chop our favorite vegetables, such as carrots, celery, bell peppers, and onions. In a large pot, we add 2 tablespoons of olive oil and sauté the vegetables over low heat for about 15 minutes until they soften and release their flavors. Then, we add 2 liters of water, a Knorr stock cube, and salt to taste. We let it boil over medium heat until the vegetables are cooked, about 25-30 minutes. When the vegetables are ready, we add the chopped pulp from 2 fresh tomatoes and let it simmer. Finally, we turn off the heat and season the soup with 2 tablespoons of lemon juice, which will give it a pleasant acidity. Meanwhile, we prepare the meatballs. In a bowl, we mix minced meat with 50 g of beaten butter, a beaten egg white, 100 g of sour cream, 50 g of flour, salt, and pepper to taste. The mixture should become fluffy and homogeneous. We add the well-beaten egg yolk separately. On a piece of aluminum foil, slightly larger than the pancake, we place a pancake and sprinkle a layer of fresh herbs made of parsley and sage. We brush the edges of the pancake with beaten egg to seal it well. We tightly roll the pancake, then wrap it in aluminum foil, making sure it is well sealed. We do the same with each pancake. We put a pot of water on the heat, and when it starts to boil, we add the rolled pancakes and let them boil for 20 minutes. After they have boiled, we take the pancakes out of the foil and cut them into pieces about 2-3 fingers wide, considering that each pancake constitutes a serving. The pieces of pancakes are nicely arranged on a plate, and hot soup is poured over them. For a pleasant appearance and additional flavor, we garnish the dish with fresh sage or parsley leaves. This combination of flavors and textures will delight your senses. Enjoy your meal!

Ingredients

For the soup
3 small carrots
1/2 small kohlrabi
2 slices of celery
1 parsley root
2 Knorr beef cubes (or beef bone if you have)
1/2 lemon
2 ripe tomatoes. For the meatballs
200 g minced beef
1 tablespoon sour cream
1 egg
1 heaping tablespoon flour
50 g butter
parsley and 10 chopped sage leaves
salt
pepper
5 pancakes. For the pancakes
I used 1 cup of flour + 250 ml mineral water + salt + 1 teaspoon oil mixed.

Meatball soup (II)

Ingredients

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