Meatball soup

Sour meatball soup with cabbage juice is a perfect choice for chilly days, especially after lavish holiday meals. This comforting dish will not only warm your soul but also bring a touch of freshness to your kitchen. Meatball soup is a traditional dish, cherished by generations for its rich flavor and lively texture. Let's discover together how to prepare it step by step, with all the necessary details to achieve a perfect result.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Servings: 6

Ingredients:
- 400 g minced pork (or a combination with beef)
- 1 grated carrot (you can also use a larger carrot for a more intense flavor)
- 1 dried onion (red onion adds a sweet note)
- ½ can of tomatoes (about 200 g, diced or pureed)
- 1 tablespoon of rice (preferably long grain)
- Cabbage juice (500 ml, adjust to taste)
- 1 egg (to bind the meatball mixture)
- Salt, to taste
- Fresh herbs (optional, parsley or dill)

Step-by-step instructions:

1. Preparing the vegetables: In a 5-liter pot, add water and a teaspoon of salt. Add the finely chopped onion, grated carrot, and canned tomatoes. This will be the base of your soup.

2. Boiling the base: Place the pot over medium heat and let it simmer gently. During boiling, remember to skim the soup if necessary. Removing the foam helps achieve a clearer and tastier soup.

3. Preparing the meatballs: In a separate bowl, place the minced meat, a teaspoon of salt, and the egg. Mix well until the ingredients are fully blended. This is the stage where you can add spices if you desire an even more intense flavor.

4. Forming the meatballs: In a small bowl, put water to moisten your hands. This step is essential to prevent the mixture from sticking to your hands. Form the meatballs to your desired size – usually, a ball of about 3 cm is ideal.

5. Adding the meatballs to the soup: Once the soup base is almost ready, carefully add the meatballs to the pot. You will know they are cooked when they rise to the surface, indicating they are evenly cooked.

6. Sour the soup: After the meatballs are cooked, add the cabbage juice to taste. I recommend 500 ml for a 5-liter pot, but you can adjust according to your preferences. Let the soup simmer for another 2 minutes to allow the flavors to meld.

7. Finishing the dish: Turn off the heat and add the chopped fresh herbs. They will not only enrich the flavor but also add a splash of color and freshness.

Serving suggestions: Sour meatball soup is served hot, ideally alongside a slice of fresh bread or steaming polenta. You can also add sour cream or hot peppers for an extra kick of flavor.

Possible variations: You can prepare it with turkey meat for a lighter version or add vegetables like celery or bell peppers to intensify the flavors. You can also experiment with different types of rice or add spices like sweet paprika or pepper.

Nutritional information: A serving of meatball soup contains approximately 250-300 calories, depending on the type of meat used and the amount of cabbage juice. It is a good source of protein, vitamins, and minerals, thanks to the vegetables and fresh herbs.

Frequently asked questions:
- Can I use chicken? Yes, chicken is an excellent choice for a lighter version, but make sure to add a bit more oil to compensate for the lower fat content.
- How long does the soup keep? Meatball soup can be stored in the refrigerator for up to 3 days. You can freeze it for later consumption, but the meatballs may become a bit softer after thawing.
- How can I make the soup more sour? You can add more cabbage juice or even a splash of vinegar, to taste, to intensify the acidity.

Sour meatball soup with cabbage juice is not only a simple recipe but also one that will recharge your batteries on cold days. I invite you to prepare it and share the joy of this dish with your loved ones. Enjoy your meal!