Lovage soup with meatballs

Lovage soup with meatballs

Lovage soup with meatballs is one of those recipes that evokes family memories, moments of comfort and warmth on colder days. The fresh aroma of lovage combined with tender meatballs transforms this soup into a true delight. Let’s embark together on the preparation of this comforting soup!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Ingredients:

For the soup:
- 2 carrots (approximately 200 g)
- 1 parsley root (approximately 100 g)
- 1 small potato (approximately 100 g)
- Lovage leaves (approximately 1 bunch)
- Salt, to taste
- Pepper, to taste

For the meatballs:
- 100 g pressed ham
- 100 g boiled potatoes
- 1 egg
- 1 tablespoon of flour
- 1 tablespoon of breadcrumbs
- Chopped lovage (approximately 1 tablespoon)
- Salt, to taste
- Pepper, to taste

Instructions:

1. Preparing the ingredients for the soup:
Start by peeling the vegetables. Cut the carrots and parsley root into small cubes. The potato will be boiled for the meatballs, so set it aside for now.

2. Boiling the vegetables:
Place the chopped vegetables in a pot with cold water. Add salt or vegetable seasoning (to taste) and the lovage leaves. Cover the pot with a lid and let it simmer on low heat for 15-20 minutes, or until the vegetables become tender.

3. Preparing the meatballs:
While the vegetables are boiling, prepare the meatballs. Doing this will save you time and yield a better result. Place the pressed ham in a blender and chop it finely. If you don’t have a blender, you can use a meat grinder.

4. Preparing the meatball mixture:
Take the boiled potato (which you boiled earlier) and mash it as for puree. In a large bowl, add the mashed potato, chopped ham, egg, flour, breadcrumbs, and finely chopped lovage. Season with salt and pepper to taste. Mix well until you obtain a homogeneous and moldable mixture.

5. Forming the meatballs:
With wet hands, form small balls from the obtained mixture. Make sure all the meatballs are of similar size for even cooking.

6. Finalizing the soup:
When the vegetables are cooked, add the meatballs to the soup. Let them simmer on low heat for 10-15 minutes or until they rise to the surface. This is a sign that they are cooked.

7. Serving:
Once the meatballs are ready, remove the soup from the heat and let it rest for a few minutes. You can serve the soup warm, sprinkled with a little fresh lovage on top. It is delicious and offers a fresh aroma.

Useful tips:

- Choosing ingredients: I recommend using fresh vegetables, as their quality will influence the final taste of the soup.
- Variations: You can also add other vegetables, such as celery or zucchini, for added nutrients and flavor variation.
- Thickening the soup: If you prefer a thicker soup, you can add mashed potatoes or a little boiled rice.
- Storage: The soup keeps well in the refrigerator for 2-3 days. You can reheat it, but it is best fresh.

Nutritional benefits:
This soup is an excellent source of vitamins and minerals, thanks to the fresh vegetables. Lovage is known for its antioxidant properties, and the meatballs provide essential proteins due to the content of eggs and ham.

Frequently asked questions:

- Can I replace the ham?
Yes, you can use ground chicken or even a vegetarian option with finely chopped vegetables.

- How can I make the soup spicier?
Add a little chili pepper or cayenne pepper during cooking for a spicier flavor.

- What can I serve alongside the soup?
A slice of fresh bread or croutons are ideal to complete the meal. Additionally, a simple green salad goes perfectly as an appetizer.

A personal note:
This soup reminds me of the days spent at my grandparents' house, where the aroma of lovage filled the home. Whether you serve it at a weekend meal or prepare it for a quiet evening, lovage soup with meatballs is an excellent choice to bring warmth and joy to your heart and those of your loved ones. Enjoy your meal!