Meatball soup is a classic and comforting dish, perfect for a family meal or to impress friends. This simple yet flavorful recipe is sure to become one of your favorites. Here’s how to prepare it step by step for a perfect result.
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Total time: 60 minutes
Servings: 4-6
Ingredients:
- 300-350 g ground meat (a mix of pork and beef for a richer taste)
- 1-2 tablespoons of rice (preferably long-grain rice for a better texture)
- 1 egg (fresh, to bind the meatballs)
- 1 large carrot (a sweet root that will add flavor)
- 1 onion (finely chopped for a more intense taste)
- 1 slice of celery (contributes to the soup's aroma)
- 1/2 bell pepper (can be red for an extra splash of color)
- 150 ml tomato juice (or crushed tomatoes for a more natural note)
- 1 bunch of parsley (chopped for freshness)
- Salt and pepper (to taste)
- Juice of 1/2 lemon (for a slightly tangy flavor)
Step by step:
1. Preparing the vegetables: Start by peeling and finely chopping the carrot, onion, celery, and bell pepper. These vegetables will form the base of the soup, bringing rich taste and delicious aroma.
2. Boiling the vegetables: Place the chopped vegetables in a large pot, with a capacity of 3-4 liters, adding enough water to cover them. Put the pot over medium heat and let it boil. When the water starts to boil, reduce the heat so that it simmers gently.
3. Preparing the meatballs: In a bowl, mix the ground meat with the washed rice, egg, salt, and pepper. Use damp hands to form meatballs of the desired size. These little balls will add a pleasant texture to the soup.
4. Adding the meatballs: When the vegetables have started to boil, carefully add the meatballs to the pot. Make sure they do not stick together. Also, add the tomato juice, gently stirring to combine the flavors.
5. Cooking the soup: Let the soup simmer over medium heat, stirring occasionally. The soup is ready when the meatballs and vegetables are cooked, about 30-40 minutes. At the end, taste and adjust the salt and pepper.
6. Finishing the soup: Add the freshly chopped parsley and lemon juice to intensify the flavor. If you want a creamier texture, you can beat an egg and gradually add it while stirring the soup to achieve a fine emulsion.
7. Serving: Serve the meatball soup hot, with a spoonful of sour cream on top and, if desired, with chili peppers for an extra kick. This combination will turn the soup into a real delight.
Practical tips:
- You can also add other vegetables, like zucchini or potatoes, to diversify the texture and flavor of the soup.
- If you prefer a lighter version, you can use ground chicken.
- Meatball soup keeps very well in the fridge and can be reheated the next day, having an even more intense flavor.
With this meatball soup recipe, you will bring to your table a tasty and comforting dish, perfect for any season! Enjoy every bite and cherish a family meal full of warmth and tradition.
Preparation time: 20 minutes
Cooking time: 30-40 minutes
Total time: 60 minutes
Servings: 4-6
Ingredients:
- 300-350 g ground meat (a mix of pork and beef for a richer taste)
- 1-2 tablespoons of rice (preferably long-grain rice for a better texture)
- 1 egg (fresh, to bind the meatballs)
- 1 large carrot (a sweet root that will add flavor)
- 1 onion (finely chopped for a more intense taste)
- 1 slice of celery (contributes to the soup's aroma)
- 1/2 bell pepper (can be red for an extra splash of color)
- 150 ml tomato juice (or crushed tomatoes for a more natural note)
- 1 bunch of parsley (chopped for freshness)
- Salt and pepper (to taste)
- Juice of 1/2 lemon (for a slightly tangy flavor)
Step by step:
1. Preparing the vegetables: Start by peeling and finely chopping the carrot, onion, celery, and bell pepper. These vegetables will form the base of the soup, bringing rich taste and delicious aroma.
2. Boiling the vegetables: Place the chopped vegetables in a large pot, with a capacity of 3-4 liters, adding enough water to cover them. Put the pot over medium heat and let it boil. When the water starts to boil, reduce the heat so that it simmers gently.
3. Preparing the meatballs: In a bowl, mix the ground meat with the washed rice, egg, salt, and pepper. Use damp hands to form meatballs of the desired size. These little balls will add a pleasant texture to the soup.
4. Adding the meatballs: When the vegetables have started to boil, carefully add the meatballs to the pot. Make sure they do not stick together. Also, add the tomato juice, gently stirring to combine the flavors.
5. Cooking the soup: Let the soup simmer over medium heat, stirring occasionally. The soup is ready when the meatballs and vegetables are cooked, about 30-40 minutes. At the end, taste and adjust the salt and pepper.
6. Finishing the soup: Add the freshly chopped parsley and lemon juice to intensify the flavor. If you want a creamier texture, you can beat an egg and gradually add it while stirring the soup to achieve a fine emulsion.
7. Serving: Serve the meatball soup hot, with a spoonful of sour cream on top and, if desired, with chili peppers for an extra kick. This combination will turn the soup into a real delight.
Practical tips:
- You can also add other vegetables, like zucchini or potatoes, to diversify the texture and flavor of the soup.
- If you prefer a lighter version, you can use ground chicken.
- Meatball soup keeps very well in the fridge and can be reheated the next day, having an even more intense flavor.
With this meatball soup recipe, you will bring to your table a tasty and comforting dish, perfect for any season! Enjoy every bite and cherish a family meal full of warmth and tradition.