Meatball soup in a pressure cooker

Meatball Soup – a delicious and comforting recipe

Who says that cooking is an exclusively feminine art? In the culinary world, men can create just as many delights! Today, I invite you to discover together a meatball soup recipe that will bring a touch of warmth and comfort to any day. This soup is not only nourishing but also full of flavors that will delight your senses.

Total time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 4-6

Necessary ingredients:

- 500 g minced meat (a mix of pork and beef for a rich texture)
- 200 g sour cream (for added creaminess)
- 2 carrots (for sweetness and color)
- 1 large onion (for flavor and moisture)
- 1/2 celery root (for a deep taste)
- 1 red bell pepper (for a touch of freshness)
- 3 tablespoons of rice (to thicken the soup and make it more substantial)
- 1 tablespoon of Delikat (or another preferred seasoning)
- 50 ml oil (for sautéing the vegetables)
- 1 bunch of fresh parsley (for garnish)
- 1/2 teaspoon dried thyme (for flavor)
- 1 egg (to bind the meatball mixture)
- 1 egg yolk (to enrich the sour cream)
- Salt and pepper to taste

Step by step:

1. Preparing the ingredients: Start by washing the vegetables well. Dice the carrots, celery, and bell pepper into small cubes, and finely chop the onion. This will add a layer of flavor to the base of your soup.

2. Forming the meatballs: In a large bowl, combine the minced meat with the egg, rice, salt, pepper, thyme, and chopped herbs. Mix the ingredients well with your hands, then set aside for 5 minutes to allow the flavors to meld. Using wet hands, form medium or large balls, depending on your preference. Personally, I like larger meatballs for a more satisfying experience with each bite.

3. Cooking the vegetables: In a pressure cooker, heat the oil and add the chopped vegetables. Sauté for 5-7 minutes until they become slightly translucent. This step is essential, as sautéing the vegetables develops the flavors and makes them tastier.

4. Cooking the soup: Add the meatballs to the pot, fill with water up to three-quarters of the pot's capacity, add a tablespoon of Delikat, and close the lid of the pressure cooker. Set the device for soup and let it simmer for 40 minutes.

5. Finishing the soup: Once the soup is ready, mix the sour cream with the egg yolk and a bit of broth to temper the mixture. Then, pour it into the pot, stirring gently to avoid curdling the sour cream.

6. Garnish: Finally, sprinkle chopped fresh parsley over the soup. Enjoy your meal!

Practical tips:

- Sour soup: If you like sour soup, you can add borscht, sauerkraut juice, or tarragon, depending on your preference. These will add a pleasant contrast of taste.
- Beef bone: For a richer flavor, add a beef bone during cooking. This will enhance the soup's aroma and give it a unique texture.
- Letting it infuse: Let the soup sit covered for 10-15 minutes before serving, to allow the flavors to blend perfectly.

Nutritional benefits:

This meatball soup is an excellent choice when you want to improve your intake of proteins, vitamins, and minerals. Carrots and celery are good sources of fiber, while minced meat provides essential proteins for the body. The sour cream adds a touch of calcium, important for bone health.

Ideal combinations:

Meatball soup pairs wonderfully with a slice of fresh bread or polenta. Also, a cold drink, such as fruit tea or natural juice, can perfectly complement the meal.

Interesting variations:

If you want to experiment, you can add other vegetables, such as zucchini or peas. You can also replace the rice with quinoa for a healthier option.

Now that you have all the necessary information, it’s time to start cooking! So let’s bring the aroma and warmth of this meatball soup to the table! If you have questions or want to share your experience, feel free to do so. Cooking is a wonderful journey, and every recipe has its story!