Meatball soup in a multicooker

Name: Meatball soup in a multicooker - Vicentia E.
Ingredients: For meatballs: 250 g meat; 1/2 finely chopped onion; 50 g rice; 1 egg; 2 very finely chopped potatoes; one for meatballs and one for soup (I didnt add one). For the soup: 2 l water; 1/2 finely chopped onion (I added 3 green onion stalks); 1 green/red pepper chopped; 1 carrot chopped; 300 ml bors or 3; 4 tablespoons of vinegar; 2 teaspoons of tomato paste (I replaced it with peeled tomatoes; diced); salt and pepper to taste.

Soups - Meatball soup in a multicooker by Vicentia E. - Recipia

Meatball Soup in a Multicooker When I want to make meatball soup without standing by the pot, I use the multicooker. The vegetables start cooking first, then I add the meatballs and ingredients in stages, according to the program. The recipe uses 250 g of meat and about 2 liters of water. The potato in the meatballs and the one for the soup appear in the original version, but I did not use potato. Quick Info Preparation time: not specified exactly; includes chopping vegetables and forming meatballs Cooking time: 45 minutes, on the STEW program Total time: about 45 minutes of cooking, plus the time needed to prepare the ingredients Servings: not specified in the original recipe Difficulty: easy Recipe type: meatball soup with vegetables, prepared in a multicooker Ingredients For the meatballs 250 g meat 1/2 onion, finely chopped 50 g rice 1 egg Salt and pepper, to taste 2 potatoes finely chopped: one for the meatball mixture and one for the soup. In the version I made, I did not use potatoes. A little flour for rolling the meatballs, if desired. I prefer not to coat them in flour. For the soup 2 liters of water 1/2 onion, finely chopped. Instead, you can use 3 green onion stalks, as I did. 1 green or red bell pepper, chopped 1 carrot, chopped 300 ml borscht or 3-4 tablespoons of vinegar 2 teaspoons of tomato paste. I replaced the tomato paste with peeled, diced tomatoes. Celery, chopped, added towards the end Salt and pepper, for seasoning Preparation method 1. Prepare the vegetables first Put the chopped onion, carrot, and bell pepper in the inner pot of the multicooker. Pour in the 2 liters of water. Press the MENU button and select the STEW program. Then press COOKING TIME and set the duration to 45 minutes. Start the device by pressing the START button and let the vegetables cook for 15 minutes. 2. Prepare the meatball mixture In a bowl, mix the meat with the finely chopped onion, egg, rice, and finely chopped potato, if you choose to use it. Add a little salt and pepper and mix until you get a homogeneous mixture. In the version without potato, just mix the meat, onion, egg, rice, salt, and pepper. The potato is not mandatory in the recipe I used. 3. Form the meatballs Wet your hands and form small meatballs, rolling them between your palms. If desired, coat them in a little flour before adding them to the soup. I do not coat them in flour, but the procedure is included in the original recipe. It is useful for the meatballs to be similar in size so they cook roughly at the same time. 4. Add the meatballs to the multicooker After the vegetables have boiled for the first 15 minutes, add the meatballs to the inner pot. Do this carefully so you do not press them against each other. Continue the STEW program. After 10 minutes from adding the meatballs, add the chopped potato for the soup, if you are using it. 5. Add the borscht and tomatoes After another 10 minutes, add the borscht or vinegar and tomato paste. If you are using peeled, diced tomatoes instead of tomato paste, add them at this point. The amount of borscht is 300 ml. For the vinegar version, use 3-4 tablespoons, then adjust the taste at the end. 6. Finish the soup About 5 minutes before the end of the program, add the chopped celery. Taste and season with salt and pepper, as needed. At the end of the 45 minutes, the multicooker automatically switches to KEEP WARM mode. After the program is completed, disconnect the device from the power source. Why I make the recipe often Meatball soup in the multicooker is practical when I want to prepare a warm dish without constantly watching the pot. The ingredients are added in several stages, and the cooking program has a set duration from the beginning. The recipe is also easy to adapt: borscht or vinegar can be used, and tomato paste can be replaced with peeled tomatoes. Tips Chop the onion and potato for the meatballs as finely as possible. Large pieces can make the mixture harder to shape. Wet your hands before forming each meatball or several meatballs in a row. The mixture will stick less to your palms. The meatballs should be small, as indicated by the recipe, to cook within the available time. If you use potato for the soup, add it after the first 10 minutes of boiling the meatballs, not at the beginning of the program. This is the indicated moment in the original recipe. Season after adding the borscht or vinegar. The acidity changes the taste of the soup, and the final amount of salt can be better appreciated after these ingredients have been added. Substitutions Borscht can be replaced with 3-4 tablespoons of vinegar. The two versions are not used together in the mentioned quantities. Tomato paste can be replaced with peeled, diced tomatoes. This is the substitution used in the presented version. For the onion in the soup, you can use 1/2 regular onion or, as in my personal version, 3 green onion stalks. Variations The potato in the meatball mixture and the potato for the soup can be omitted. In the recipe I prepared, I did not use potato. The meatballs can be coated in flour before being added to the pot, but this step is optional. I prefer to put them directly in the soup without flour. You can use green or red bell pepper, depending on what you have on hand. Serving ideas The soup is served hot, after being seasoned at the end. The borscht or vinegar can be adjusted in the bowl if you prefer a sourer taste, but it is better to add gradually, as the soup has already been seasoned in the multicooker. Frequently asked questions Can I not use potato in the meatballs? Yes. Although the recipe mentions a finely chopped potato for the mixture and another for the soup, in the prepared version, I did not use potato. The mixture is made with meat, onion, egg, rice, salt, and pepper. Is it mandatory to coat the meatballs in flour? No. Flour is included as an option in the recipe. The meatballs can be formed with wet hands and added directly to the pot. This is the version I prefer. When is the borscht or vinegar added? Borscht or vinegar is added after the meatballs have boiled for 10 minutes, and the potato for the soup, if used, has been added and another 10 minutes have passed. What do I do if I use tomatoes instead of tomato paste? Add the peeled, diced tomatoes at the same time as the tomato paste should have been added, that is, after the two 10-minute stages mentioned in the recipe. What happens after the program ends? At the end of the 45 minutes, the multicooker automatically switches to KEEP WARM. After completion, the device should be disconnected from the power source. Nutritional values The values are estimates and cannot be calculated accurately as the type of meat is not specified, the number of servings is not mentioned, and the potato can be omitted. For the entire amount of soup, prepared with 250 g of meat, 50 g of rice, one egg, and without potatoes, the estimate is approximately: 850-1,050 kcal 55-70 g protein 85-115 g carbohydrates 25-45 g fats The exact amount depends especially on the type and percentage of fat in the meat. If the mentioned potatoes are used in the recipe, the carbohydrate value and total calories increase. For a value per serving, the number of servings would need to be established and the final amount of soup weighed. Storage and reheating After cooling, store the soup in the refrigerator in a covered container. The source does not specify an exact storage duration, so it is preferable to consume it as soon as possible and check before reheating. For reheating, heat only the amount that will be served. The multicooker can keep the soup on KEEP WARM mode after the program ends, but for storage, it is better for the dish to cool down and be placed in the refrigerator, not left permanently in the device.