Meatball soup thickened with sour cream and egg

Meatball soup with sour cream and egg

Meatball soup is one of those dishes we grew up with, a soul recipe that brings back memories of Sunday family meals. This version, with sour cream and egg, blends tradition with a touch of elegance, transforming an ordinary dish into a true delicacy. This recipe not only offers a rich and comforting flavor but also a creamy texture that will impress even the most discerning family members, just as it did with my mother-in-law.

Total preparation time: 1 hour and 15 minutes
Preparation time: 25 minutes
Cooking time: 50 minutes
Number of servings: 6

Necessary ingredients:

For meatballs:
- 500 g minced meat (a mix of pork and beef)
- 1 cup of rice (about 100 g)
- 2 eggs
- 1 small onion, finely chopped
- Salt and pepper to taste
- Flour for dusting

For the soup:
- 1 onion, chopped
- 1 carrot, peeled and grated
- 1 bell pepper, diced
- 300 ml tomato juice
- 500 ml homemade borscht (or to taste)

For the dressing:
- 200 g fresh sour cream
- 2 egg yolks

Preparing the meatballs:

1. Preparing the meatball mixture: In a large bowl, mix the minced meat with the rice, eggs, chopped onion, salt, and pepper. Use your hands to combine the ingredients, ensuring everything is well integrated. This technique is essential for achieving fluffy meatballs.

2. Forming the meatballs: Take a small amount of the mixture and form balls the size of a walnut. Dust them with flour to help them hold together during cooking. Place them on a plate and set aside.

Preparing the soup:

3. Sauté the vegetables: In a large pot, add 3 tablespoons of oil and sauté the onion, carrot, and bell pepper over medium heat until they become soft, about 5-7 minutes. This step will enhance the flavors.

4. Boil the vegetables: After the vegetables are sautéed, add 1.5 liters of water and a pinch of salt. Let it boil until the vegetables are almost cooked (about 15 minutes).

5. Add the tomato juice: When the vegetables are nearly done, add the tomato juice and mix well. Let it boil for 5 minutes.

6. Introduce the meatballs: Carefully add the meatballs to the soup. Let them boil until they rise to the surface and the rice is cooked (about 10-15 minutes).

7. Add the borscht: Finally, add the borscht and adjust the taste with salt and pepper.

Dressing the soup:

8. Preparing the dressing: In a separate bowl, beat the egg yolks with the sour cream. It is important to use fresh sour cream for better flavor.

9. Balancing temperatures: Take a few ladles of the hot soup broth and gradually add them to the sour cream mixture, stirring continuously. This step will prevent the sour cream from curdling.

10. Finalizing the soup: Once the temperatures are balanced, pour the sour cream mixture into the pot, stirring well. Turn off the heat and add freshly chopped lovage on top. This will provide a fresh aroma and a splash of color.

Serving suggestions:

Meatball soup is served hot, alongside a slice of fresh bread or polenta. You can add a splash of hot pepper or even a few slices of lemon for a pleasant contrast. This soup pairs perfectly with a glass of dry white wine or a refreshing lemonade.

Nutritional benefits:

This recipe provides an excellent combination of protein from the meat and eggs, carbohydrates from the rice, as well as vitamins and minerals from the vegetables. It is a hearty meal, ideal for cool days, with a moderate caloric intake, estimated at about 350-400 calories per serving, depending on the amount of sour cream used.

Possible variations:

To personalize this recipe, you can experiment with different types of meat, such as chicken or turkey. You can also add vegetables like zucchini or celery for an extra nutrient boost. If you prefer a lighter version, you can substitute the sour cream with Greek yogurt.

Frequently asked questions:

1. Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice requires a longer cooking time.

2. How can I make the soup more sour?
You can add more borscht or white wine vinegar, depending on your preferences.

3. Is it possible to freeze this soup?
Yes, you can freeze the soup without any issues, but it is recommended to add the sour cream after thawing to maintain the texture.

I hope this recipe brings you joy and comfort! Don't forget to share it with your loved ones and enjoy every spoonful. Cooking is an art that brings us together, so let's cherish this culinary experience!