Meatball soup is a traditional dish that combines the rich flavor of meat with the freshness of vegetables, bringing a touch of warmth to any everyday meal. This recipe is not only delicious but also comforting, perfect for cool days or moments when you crave a home-cooked meal filled with memories.
Total preparation time: 1 hour
Number of servings: 6
Ingredients
- 400 g mixed ground meat (beef and pork are the most common choices, but you can also use turkey for a lighter version)
- 1 cup of rice
- 2 eggs (separate the whites from the yolks)
- 2 medium carrots
- 1 small celery
- 1 bell pepper (you can choose between red, green, or yellow, depending on your preference)
- 3 green onions
- 3 tomatoes (fresh or canned, depending on the season)
- 500 ml milk (preferably fresh milk for a richer taste)
- Bors (about 300 ml, depending on how sour you prefer the soup)
- Fresh lovage
- Fresh or dried dill
- Salt and pepper to taste
- Oil for sautéing (2-3 tablespoons)
Preparation
1. Preparing the rice and the meatball mixture
Start by washing the rice in several waters until the water runs clear. This step removes excess starch and helps achieve a lighter texture for the meatballs. Once the rice is clean, drain it well.
In a large bowl, add the ground meat, drained rice, egg whites (which will provide a better consistency for the meatballs), salt, pepper, and chosen herbs (dill or parsley, according to preference). Mix all the ingredients well by hand to ensure the rice is well integrated into the meat. Cover the bowl with plastic wrap and refrigerate for about 30 minutes. This step allows the flavors to combine and helps form the meatballs.
2. Preparing the vegetables and the base for the soup
In a large pot, add 2-3 tablespoons of oil and heat it over medium heat. Wash and peel the carrots and celery, then cut them into small cubes. Add them to the hot oil and sauté for 5-7 minutes until they become slightly golden and their flavors begin to reveal.
3. Forming the meatballs and adding them to the soup
Fill a pan with water and bring it to a boil. Start forming the meatballs with wet hands to prevent sticking. Carefully add them to the pot with vegetables as you form them. It’s important to add them one by one to avoid overcrowding.
When all the meatballs are added, pour enough water to cover the ingredients and bring to a boil.
4. Adding the vegetables and the bors
When the water starts to boil, add the chopped green onions and bell pepper, as well as the tomatoes (cut into cubes or whole if they are small). Finally, add a handful of washed and drained rice. Skim off any foam that forms on the surface with a spoon for a clearer soup.
After about 15-20 minutes, when the meatballs are almost cooked, pour in the boiled bors (if store-bought, make sure it’s of good quality) and season with salt and pepper to taste. Let it boil together for another 5-10 minutes so the flavors combine perfectly.
5. Cream of milk and yolks
In another bowl, beat the yolks well with a tablespoon of tarragon vinegar (this will add a slightly sour note, perfect for balancing the taste). Add the milk while continuously stirring.
With a ladle, take some hot soup and gradually add it to the yolk and milk mixture, stirring constantly to prevent coagulation. Once the mixture is warm, pour it back into the pot, stirring gently.
6. Finalizing and serving
After adding the milk mixture, let the soup simmer for a few more minutes, then turn off the heat. Add the chopped lovage for an extra touch of flavor and freshness.
You can serve the meatball soup with sour cream for a creamy and rich texture. A slice of freshly baked bread is also a perfect accompaniment to complete the meal.
Chef's tip
For an even more intense flavor, you can add a bay leaf during cooking or a few whole peppercorns. Also, if you like your soups a bit sourer, you can add more bors or lemon juice at the end.
Nutritional benefits
Meatball soup is rich in protein from the meat and eggs, providing a balanced nutritional intake. The rice adds complex carbohydrates that will give you energy, while the vegetables are an excellent source of fiber and vitamins. This dish is comforting and filling, ideal for the whole family.
Frequently asked questions
1. Can I use ground chicken or turkey?
Yes, you can use ground chicken or turkey for a lighter version. The taste will be different, but the soup will be just as delicious.
2. How can I make the soup spicier?
Add a few slices of hot pepper or a pinch of ground chili pepper during preparation to give it a bit of heat.
3. Is it possible to keep the soup for the next day?
Yes, meatball soup keeps well in the refrigerator for 2-3 days. Make sure to store it in an airtight container to maintain its freshness.
4. What other recipes can I try?
Vegetable soup or Rădăuți soup are other excellent options for a comforting meal. Also, a fresh green salad or polenta served alongside are fantastic accompaniments.
I conclude with a personal note: this meatball soup reminds me of childhood meals when my grandmother prepared this delicacy with love and patience. The flavors blended perfectly, and each spoonful was full of love. I wish you a good appetite in preparing it and hope it brings you as many beautiful memories!
Total preparation time: 1 hour
Number of servings: 6
Ingredients
- 400 g mixed ground meat (beef and pork are the most common choices, but you can also use turkey for a lighter version)
- 1 cup of rice
- 2 eggs (separate the whites from the yolks)
- 2 medium carrots
- 1 small celery
- 1 bell pepper (you can choose between red, green, or yellow, depending on your preference)
- 3 green onions
- 3 tomatoes (fresh or canned, depending on the season)
- 500 ml milk (preferably fresh milk for a richer taste)
- Bors (about 300 ml, depending on how sour you prefer the soup)
- Fresh lovage
- Fresh or dried dill
- Salt and pepper to taste
- Oil for sautéing (2-3 tablespoons)
Preparation
1. Preparing the rice and the meatball mixture
Start by washing the rice in several waters until the water runs clear. This step removes excess starch and helps achieve a lighter texture for the meatballs. Once the rice is clean, drain it well.
In a large bowl, add the ground meat, drained rice, egg whites (which will provide a better consistency for the meatballs), salt, pepper, and chosen herbs (dill or parsley, according to preference). Mix all the ingredients well by hand to ensure the rice is well integrated into the meat. Cover the bowl with plastic wrap and refrigerate for about 30 minutes. This step allows the flavors to combine and helps form the meatballs.
2. Preparing the vegetables and the base for the soup
In a large pot, add 2-3 tablespoons of oil and heat it over medium heat. Wash and peel the carrots and celery, then cut them into small cubes. Add them to the hot oil and sauté for 5-7 minutes until they become slightly golden and their flavors begin to reveal.
3. Forming the meatballs and adding them to the soup
Fill a pan with water and bring it to a boil. Start forming the meatballs with wet hands to prevent sticking. Carefully add them to the pot with vegetables as you form them. It’s important to add them one by one to avoid overcrowding.
When all the meatballs are added, pour enough water to cover the ingredients and bring to a boil.
4. Adding the vegetables and the bors
When the water starts to boil, add the chopped green onions and bell pepper, as well as the tomatoes (cut into cubes or whole if they are small). Finally, add a handful of washed and drained rice. Skim off any foam that forms on the surface with a spoon for a clearer soup.
After about 15-20 minutes, when the meatballs are almost cooked, pour in the boiled bors (if store-bought, make sure it’s of good quality) and season with salt and pepper to taste. Let it boil together for another 5-10 minutes so the flavors combine perfectly.
5. Cream of milk and yolks
In another bowl, beat the yolks well with a tablespoon of tarragon vinegar (this will add a slightly sour note, perfect for balancing the taste). Add the milk while continuously stirring.
With a ladle, take some hot soup and gradually add it to the yolk and milk mixture, stirring constantly to prevent coagulation. Once the mixture is warm, pour it back into the pot, stirring gently.
6. Finalizing and serving
After adding the milk mixture, let the soup simmer for a few more minutes, then turn off the heat. Add the chopped lovage for an extra touch of flavor and freshness.
You can serve the meatball soup with sour cream for a creamy and rich texture. A slice of freshly baked bread is also a perfect accompaniment to complete the meal.
Chef's tip
For an even more intense flavor, you can add a bay leaf during cooking or a few whole peppercorns. Also, if you like your soups a bit sourer, you can add more bors or lemon juice at the end.
Nutritional benefits
Meatball soup is rich in protein from the meat and eggs, providing a balanced nutritional intake. The rice adds complex carbohydrates that will give you energy, while the vegetables are an excellent source of fiber and vitamins. This dish is comforting and filling, ideal for the whole family.
Frequently asked questions
1. Can I use ground chicken or turkey?
Yes, you can use ground chicken or turkey for a lighter version. The taste will be different, but the soup will be just as delicious.
2. How can I make the soup spicier?
Add a few slices of hot pepper or a pinch of ground chili pepper during preparation to give it a bit of heat.
3. Is it possible to keep the soup for the next day?
Yes, meatball soup keeps well in the refrigerator for 2-3 days. Make sure to store it in an airtight container to maintain its freshness.
4. What other recipes can I try?
Vegetable soup or Rădăuți soup are other excellent options for a comforting meal. Also, a fresh green salad or polenta served alongside are fantastic accompaniments.
I conclude with a personal note: this meatball soup reminds me of childhood meals when my grandmother prepared this delicacy with love and patience. The flavors blended perfectly, and each spoonful was full of love. I wish you a good appetite in preparing it and hope it brings you as many beautiful memories!