Meatball soup

Meatball Soup - A Traditional Delicacy

Meatball soup is one of those recipes that evokes pleasant memories and unforgettable moments, bringing traditional flavors to the forefront. This rich and nourishing soup is often associated with family meals and celebrations, and today I will share my favorite version, which has won my husband's heart. It's a perfect choice for Easter, but you can enjoy it anytime you wish.

Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Servings: 6

Ingredients:

- 1 parsley root (about 100 g)
- 2 carrots (about 150 g)
- 1 medium onion (about 100 g)
- 1 red bell pepper (about 120 g)
- 1 small celery root (about 100 g)
- 400 g canned diced tomatoes
- 1 bunch of fresh parsley
- 1 bunch of lovage
- 200 ml tomato juice
- 1 liter borscht (or to taste)
- 100 g rice
- 400 g minced meat (pork or a mix of pork and beef)
- Salt and pepper to taste
- Olive oil for sautéing

Preparation:

1. Preparing the vegetables: Start by peeling the vegetables. Wash the parsley root, carrots, onion, bell pepper, and celery well. Use a food processor to chop them finely, saving time and effort.

2. Sautéing the vegetables: In a large pot, add 2-3 tablespoons of olive oil and heat it over medium heat. Add the chopped onion and sauté it lightly until it becomes translucent, then add the carrot, parsley root, celery, and bell pepper. Mix everything well and let the vegetables sweat for 5-7 minutes until they release their flavors.

3. Adding water: After the vegetables have sautéed, add water (about 500 ml) and let it simmer on low heat, covered, for 10 minutes. This step is essential to ensure a rich flavor base.

4. Preparing the meatballs: In a bowl, combine the minced meat with a grated carrot, 100 g of rice, 1 finely chopped small onion, and 2-3 tablespoons of tomato paste. Add salt and pepper to taste. Form small meatballs, about the size of a walnut.

5. Adding the meatballs: Once the vegetables have boiled, add the meatballs to the pot. Ensure they are completely covered with liquid. Let them cook for about 15-20 minutes until the meatballs are cooked and slightly floating.

6. Finalizing the soup: Once the meatballs are ready, add the canned diced tomatoes and tomato juice. Let the soup simmer for another 5-10 minutes.

7. Adding the borscht: After all the ingredients are well integrated, add the hot borscht. Bring the soup to a final boil and then turn off the heat.

8. Serving: Finally, add the chopped fresh parsley and lovage to enhance the flavors. Serve the meatball soup hot, with a slice of fresh bread or polenta, according to your preference.

Useful tips:

- Vegetarian option: You can replace the meat with chopped mushrooms and add more vegetables, such as zucchini or eggplant, for a meat-free option.
- Storage: Meatball soup keeps well in the refrigerator for 3-4 days and can be frozen for later consumption.
- Flavors: Feel free to add spices like garlic or sweet paprika for an extra flavor boost.

Nutritional benefits:

Meatball soup is an excellent source of protein, vitamins, and minerals, thanks to the fresh vegetables and quality meat. One serving (about 300 ml) contains approximately 250-300 calories, making it a nourishing and filling meal, ideal for the whole family.

Frequently asked questions:

- Can I use chicken for the meatballs? Absolutely! Chicken or turkey meat is a lighter and equally tasty alternative.
- What can I add to enhance the flavors? A splash of balsamic vinegar or lemon juice can add a note of acidity that balances the soup's taste.
- Can the soup be made spicier? Yes! Add a hot pepper or chili flakes during preparation for an extra kick.

This meatball soup will surely become one of your favorite recipes, being not only delicious but also full of memories and tradition. Enjoy every spoonful and cherish the moments spent with loved ones!