Meatball soup

Meatball soup is a beloved dish enjoyed by everyone, appreciated for its comforting taste and its homemade aroma that reminds us of family meals. This classic recipe, rich in flavors and nutrients, is perfect for chilly days but can be savored at any time of the year. Get ready to impress your family and friends with this delicious, flavorful soup!

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6

Necessary ingredients:

For the soup:
- 2 large carrots
- 1 large onion
- 1 bell pepper (preferably red or yellow for vibrant color)
- 2 ripe tomatoes or 200 ml of canned tomatoes
- 1.5 tablespoons of Maggi borscht (or 250 ml of natural borscht)
- 1-2 tablespoons of tomato paste
- 1 bunch of fresh parsley
- Salt and pepper to taste
- 1-2 tablespoons of oil for sautéing

For the meatballs:
- 500 g minced meat (pork or a mix of pork and beef)
- 3 tablespoons of rice (preferably long grain for better texture)
- 1 egg
- 1-2 tablespoons of Delikat or salt, to taste

Preparation steps:

1. Preparing the ingredients: Start by peeling the carrots and onion. Grate the carrots on a large grater and finely chop the onion. These vegetables will add sweetness and flavor to your soup.

2. Sautéing the vegetables: In a large pot, add 1-2 tablespoons of oil and sauté the carrots and onion over medium heat for about 5-7 minutes, until they become slightly translucent and the flavors meld together.

3. Boiling the soup: Add water (about 2 liters) to the pot, bringing it to a boil. Once the water starts to boil, reduce the heat to avoid overflow.

4. Preparing the meatballs: In a bowl, mix the minced meat with the rice, egg, and Delikat or salt, until you achieve a homogeneous mixture. It's important not to overmix, as this can make the meatballs tough. Use wet hands to form small balls, about the size of a walnut.

5. Adding the meatballs: When the soup has started boiling, increase the heat again and carefully add the meatballs to the pot. Make sure to distribute them evenly to prevent sticking together.

6. Adding the vegetables: After adding the meatballs, chop the bell pepper into cubes and the tomatoes into large pieces, then add them to the pot. Let everything boil for about 30 minutes over medium heat, stirring occasionally.

7. Finishing the soup: Check if the meatballs are cooked (they should be fully cooked but still juicy). Then, add the borscht and tomato paste, stirring well. Let the soup boil for another 10-15 minutes.

8. Serving: Finally, add the finely chopped parsley for a fresh and aromatic touch. Serve the soup hot, with a slice of fresh bread on the side or with a hot pepper if you enjoy spicy flavors.

Practical tips for perfect soup:

- Use quality meat: Fresh meat will add extra flavor and texture to the meatballs.
- If you want to add more vegetables, you can include celery or zucchini, which will enrich the soup's flavor.
- Substitute rice with quinoa or bulgur for a healthier option with increased nutritional benefits.

Nutritional benefits: Meatball soup is a good source of protein due to the meat and egg, while the vegetables provide essential vitamins and minerals. A serving of soup provides approximately 350-400 calories, depending on the amount of oil used and the type of meat.

Frequently asked questions:

- *Can I use chicken for the meatballs?* Absolutely! Chicken will make the meatballs lighter.
- *How can I make the soup more sour?* You can add lemon juice or more borscht, to taste.
- *How can I store the soup?* The soup keeps well in the refrigerator for 3-4 days, and the flavor often improves the next day.

Ideal pairings: This soup pairs perfectly with a serving of warm polenta or a slice of homemade bread. You can enjoy the soup with a dry white wine or a fresh lemonade to balance the flavors.

Meatball soup is not just a dish, but a true culinary experience that will remind you of the moments spent with loved ones. So put on your apron and get ready to savor a delicious portion of memories!