Meatball soup

Meatball Soup: A Comfort in a Bowl

Meatball soup is a traditional dish, full of flavor, that reminds us of the lavish meals from childhood, when the rich aroma of boiled vegetables and meat intertwined with the most beautiful memories. This recipe is not only delicious but also an excellent source of nutrients, based on meat, fresh vegetables, and rice. With a preparation time of about 40-50 minutes, this soup is perfect for chilly days or moments when you want to indulge in a comforting meal.

Ingredients for 6 servings:

*For the meatballs:*
- 350 g minced meat mix (beef + pork)
- 1 cup of rice (about 150 g)
- 2 eggs
- 1 bunch of fresh parsley (ideally from the freezer, but fresh is even better!)
- Salt and pepper to taste

*For the soup:*
- 500 ml cabbage juice (or more, to taste)
- 2 medium onions
- 4 carrots
- 1 slice of celery
- 1 slice of kohlrabi
- 2 parsley roots
- 1 red bell pepper
- 1 veal shank (about 500 g)
- 3 tablespoons of homemade ketchup
- Parsley and celery leaves (from the freezer, for garnish)

Preparation time:
- Preparation: 20 min
- Boiling: 30 min
- Total: 50 min

Step-by-step preparation:

1. Boiling the soup base:
Start by bringing 3 liters of water to a boil in a large 6-liter pot. Add the veal shank and let it boil over medium heat. After about 10 minutes, remove the foam that forms on the surface to achieve a clear soup.

2. The vegetables:
Meanwhile, chop the vegetables into small cubes: carrots, celery, kohlrabi, parsley, and red pepper. Slice the onion into rings to release its aroma. Add the chopped vegetables to the pot, covering with a lid. Let them boil for 20 minutes until tender.

3. Preparing the meatballs:
In a large bowl, place the well-washed rice and let it soak in cold water for 10 minutes. Add the minced meat, eggs, parsley, salt, and pepper. Mix the ingredients well until homogeneous. Form balls the size of a walnut and place them on a plate sprinkled with a little flour to prevent sticking.

4. Adding the meatballs:
When the vegetables are cooked, add the meatballs to the pot. They will be ready when they rise to the surface, a sign that they are fully cooked, which will take about 15-20 minutes. Add the ketchup for a touch of sweetness and flavor.

5. Finalizing the soup:
Taste the soup and adjust the salt, pepper, and if desired, add a little cabbage juice for a tangier flavor. Sprinkle the celery and parsley leaves and let it simmer on low heat for another 15-20 minutes.

6. Serving:
Serve the meatball soup hot, alongside sour cream and hot peppers. This will add a delicious contrast and enhance the flavors.

Useful tips:
- For a tangier soup: You can add more cabbage juice or a little vinegar.
- Vegetarian option: Replace the meat with mushrooms and add more vegetables for a delicious variant.
- Enhancing the flavor: Add a few bay leaves during boiling to give the soup an extra aroma.

Calories and nutritional benefits:
Meatball soup is a nourishing meal, rich in protein from meat and eggs, carbohydrates from rice, and vitamins from vegetables. A serving of soup contains about 250-300 calories, depending on the ingredients used. It is an excellent source of fiber, making it beneficial for digestion.

Frequently asked questions:
- Can I use chicken meat? Yes, you can replace the veal with chicken or turkey for a lighter variant.
- How long can I keep the soup in the fridge? The soup keeps well in the fridge for 2-3 days, and the taste gets even better the next day.

Meatball soup is more than just a dish; it is a recipe that brings together flavors and memories. Whether you choose to prepare it for a family meal or a special occasion, this soup will surely be appreciated by all who savor it. Enjoy your meal!