Meatball soup

Meatball Soup - A Delight for the Soul

Meatball soup is a classic dish, loved by all who appreciate home-cooked meals. This soup is not just a dish, but a story filled with flavors, memories, and moments spent with loved ones. This recipe will bring you not only a delicious dish but also a sense of comfort and warmth.

Preparation time: 40 minutes
Cooking time: 1 hour
Total time: 1 hour and 40 minutes
Number of servings: 6

The history of meatball soup dates back to ancient times when people sought to transform the simplest ingredients into a nourishing and comforting dish. This recipe has been passed down from generation to generation, becoming a symbol of hospitality and family love.

Ingredients for the soup:
- 500 g beef marrow bones (or poultry)
- 1 medium onion
- 2 carrots
- ½ celery
- 1 parsley root
- ½ bell pepper
- 1 tomato
- 2 liters of water
- 1 teaspoon salt
- 1 teaspoon vegetable seasoning (or other spice mix)
- 2 tablespoons magic borscht (or to taste)
- Greens (parsley, dill)
- Sour cream (optional)

Ingredients for the meatballs:
- 300 g minced veal (or other meat)
- 1 egg
- 2 tablespoons rice
- Salt, ground pepper
- Thyme, dill (to taste)

Step-by-step preparation:

1. Preparing the soup base:
- Start by placing the marrow bones in a pressure cooker, adding 2 liters of water, 1 teaspoon of salt, and 1 teaspoon of vegetable seasoning.
- Close the pot and set the timer for 30 minutes (20 minutes for poultry). Place the pot on the stove over high heat until it starts to whistle. Then, reduce the temperature.

2. Preparing the vegetables:
- Meanwhile, finely chop the onion, carrots, celery, parsley root, and bell pepper.
- These vegetables will add a rich flavor and pleasant texture to your soup.

3. Preparing the meatballs:
- In a bowl, mix the minced meat with the egg, rice, salt, pepper, thyme, and dill.
- Form small meatballs, about the size of a walnut, to ensure even cooking.

4. Cooking the soup:
- When the timer goes off, carefully open the pressure cooker.
- In a skillet, add a little oil and sauté the chopped onion until it becomes translucent.
- Pour the broth from the pressure cooker over the sautéed onion, then add the chopped vegetables.
- Carefully add the meatballs one by one into the boiling liquid. Partially cover and let simmer over medium heat for 30-40 minutes, until the rice in the meatballs is cooked.

5. Finalizing the soup:
- 5-10 minutes before turning off the heat, add the magic borscht.
- You can adjust the sourness by adding lemon juice if you like.

6. Serving:
- Serve the soup hot, sprinkled with fresh greens and, optionally, a spoonful of sour cream on top.
- It is delicious alongside a slice of toasted bread that will absorb all the soup's flavors.

Practical tips:
- You can substitute the bones with poultry for a lighter version, but remember that the marrow adds a unique taste and texture.
- Add a bit of hot pepper if you prefer a spicier flavor.
- Meatball soup keeps well in the refrigerator and is even better the next day when the flavors have intensified.

Nutritional benefits:
Meatball soup is an excellent source of protein from the meat, fiber from the vegetables, and carbohydrates from the rice, making it a nutritionally balanced dish. A serving can contain approximately 300-400 calories, depending on the ingredients used.

Frequently asked questions:
- Can I use other types of meat?
Yes, you can use pork or turkey, depending on your preferences.

- How can I make the soup more sour?
By adding more magic borscht or lemon juice, you can adjust the taste to your liking.

- What other recipes can I try?
If you like meatball soup, I also recommend tripe soup or a vegetable soup, which are equally nutritious and delicious.

In conclusion, meatball soup is not just a dish that will warm your soul but also an opportunity to spend time with loved ones, sharing beautiful moments. So, equip yourself with fresh ingredients and let the aromas of this traditional recipe carry you away! Bon appétit!