Meatball Soup

Name: Meatball Soup - Constanta M.
Ingredients: Green onion; 12 stalks; carrot; 4 larger pieces; parsnip; 2 pieces; potatoes; 4 pieces; celery stalk; 3 pieces; lovage to taste (I have it in the freezer); rice (optional); finely chopped pickled cabbage (for sourness); minced meat; approx. 150 g; rice for meatballs; salt; pepper to taste; egg; a few tomatoes; bell pepper; 4 tablespoons of olive oil or any oil you prefer.

Soups - Meatball Soup by Constanta M. - Recipia

In a larger pot, I started by pouring a few tablespoons of olive oil, which will give a rich and aromatic flavor to the dish. I added finely chopped onion and bell pepper, diced into small cubes. I mixed the ingredients over medium heat for about 3 minutes until the onion becomes translucent and starts to release its aroma. This is the base of the soup, where the flavors blend perfectly, providing a delicious start to the dish. After the onion and bell pepper have softened, I added 3 and a half liters of water to the pot, then waited for it to reach boiling point. In the meantime, I began preparing the vegetables, which I carefully chopped. I chose a combination of carrots, celery, and parsley, which will add both flavor and nutrients to the soup. I also prepared the meat for the meatballs, mixing ground pork and beef with salt, pepper, and a few herbs, such as dried dill. When the water started to boil with a pleasant simmer, I took small portions of the meat with a teaspoon and carefully placed them into the soup. It is important to add the meatballs gently so they do not disintegrate. After I finished adding the meat, I put all the previously prepared vegetables into the pot, allowing them to combine with the other ingredients. At that time, I also added about 5 tablespoons of rice, which will enrich the soup and give it a pleasant texture. I let everything simmer on low heat, stirring occasionally to prevent the ingredients from sticking to the bottom of the pot. After noticing that the rice and vegetables were half-cooked, I added shredded sauerkraut, which will give the soup a slightly sour taste and a distinct aroma. I continued to simmer everything until all the ingredients were evenly cooked and the flavors intensified. Finally, I added freshly chopped lovage, which will provide a fresh accent to the soup. I mixed well and let it infuse for a few minutes. When everything was ready, I served the hot soup, admiring the vibrant colors and inviting aroma. This meatball soup with vegetables and sauerkraut is not only nourishing but also comforting, perfect for cool days.

Ingredients

Green onion
12 stalks
carrot
4 larger pieces
parsnip
2 pieces
potatoes
4 pieces
celery stalk
3 pieces
lovage to taste (I have it in the freezer)
rice (optional)
finely chopped pickled cabbage (for sourness)
minced meat
approx. 150 g
rice for meatballs
salt
pepper to taste
egg
a few tomatoes
bell pepper
4 tablespoons of olive oil or any oil you prefer.

Meatball Soup

Ingredients

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