Stuffed Meatball Soup with Sauerkraut Juice
I often find myself craving something sour and use sauerkraut juice for my meatball soup. Even without adding any salt, the flavor is intense and you can tell it's made with natural ingredients. I usually make this recipe in winter, especially when I have pickled cabbage at home, but I can whip it up whenever I find good sauerkraut juice. I appreciate that the whole process is straightforward and I don’t have surprises with cooking times or the consistency of the meatballs.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Cooking time: 35-40 minutes
Servings: 5-6
Difficulty: easy to medium
Recipe type: soup, everyday meal
Ingredients
For the soup:
- 2 carrots
- 1 parsnip
- 1 slice of celery root
- 1 onion
- 1 tablespoon tomato paste
- bell pepper paste (usually a mix of roasted red peppers, homemade, but any sweet pepper paste works)
- 1 bunch of lovage
- 3 large cups sauerkraut juice (if the juice is very salty, dilute it with water)
- oil for sautéing (1-2 tablespoons, to taste)
- water, to taste, for dilution
For the meatballs:
- 350 g minced meat (a mix of beef and pork)
- 2-3 tablespoons rice
- 1 egg
- chopped lovage (to taste)
Preparation steps
1. Peel the vegetables: grate the carrot, parsnip, and celery, and finely chop the onion.
2. In a large pot, heat 1-2 tablespoons of oil. Add the vegetables and sauté over medium-low heat, stirring, for about 2-3 minutes. Add a little water (a few tablespoons) to prevent sticking.
3. Once the vegetables have softened a bit, pour enough water to generously cover them (about 1.5-2 liters, adjusted based on the saltiness of the sauerkraut juice) and let them simmer on low heat, covered, for 15 minutes.
4. After 15 minutes, add the sauerkraut juice, tomato paste, and pepper paste to the pot. If the sauerkraut juice is very concentrated, I dilute it with water from the start or after tasting. Let the soup continue to simmer, covered.
5. Meanwhile, prepare the meatballs. Rinse the rice very well and drain it. In a bowl, mix the minced meat with the rice, egg, and a handful of chopped lovage. Combine everything as evenly as possible.
6. Form meatballs of a suitable size (about the size of a small walnut) and place them on a plate, ready to add to the pot. When the vegetables are cooked (but not completely soft), drop the meatballs one by one directly into the soup.
7. Let the meatballs simmer on medium-low heat, uncovered, for 12-15 minutes. They usually float to the surface when they are done. Avoid stirring too much to prevent them from breaking apart.
8. About 2-3 minutes before turning off the heat, add the remaining chopped lovage. Let it come to a boil.
9. Turn off the heat and cover the pot with a lid. Let it sit for about 10 minutes before serving to allow the flavors to meld.
Why I make this recipe often
This soup is one of the most practical when I have sauerkraut juice on hand. It doesn't need any salt, and the meatballs always turn out tender. I've made it many times because it's easy to adjust how sour or salty it is. It's hearty but not heavy.
Tips and Variations
Tips
- If the sauerkraut juice is too salty or too sour, I adjust with water from the start or during cooking.
- I don’t add salt, not even to the meatballs, since the sauerkraut juice is sufficient.
- When forming the meatballs, I keep them small for more even cooking.
- If the meat is leaner, I add a little more egg or a teaspoon of water to bind the mixture better.
- I keep the soup covered after turning off the heat to let the flavors meld.
Substitutions
- The pepper paste can be store-bought if I don't have homemade, but I look for a sweet one, not spicy.
- I don’t substitute lovage, but if I don’t have any, I can use a bit of fresh parsley at the end (it’s a different flavor, but it helps).
Variations
- Sometimes I add a small potato diced into cubes if I want a thicker soup.
- For the meatballs, I can use only pork or only beef, depending on what I have.
- The rice can be omitted, but the meatballs will become denser.
Serving Ideas
- It goes well with sour cream added directly to the bowl.
- A hot pepper on the side is great for those who like it spicy.
- Simple bread, not necessarily toasted.
Frequently Asked Questions
How much sauerkraut juice should I use, exactly?
I measure about 3 large cups (700-800 ml), but I adjust to taste. If the sauerkraut juice is very salty, I dilute it with water. I always taste the soup after adding the juice.
How long do I cook the meatballs?
About 12-15 minutes on medium-low heat. When they float to the surface and seem firm, they are done.
Can I make the meatballs without rice?
Yes, you can make them without rice, but the texture will be more compact. A little soaked and squeezed bread can also work if preferred.
Can I freeze the stuffed meatball soup with sauerkraut juice?
I don’t recommend it, as the sauerkraut juice changes flavor and the meatballs lose their texture when thawed.
Can I make it without tomato paste or pepper paste?
Yes, but the soup will be paler and a bit simpler in flavor. The pepper paste adds extra aroma and sweetness.
Nutritional Values
Estimated per serving (without sour cream):
- calories: 170-220 kcal
- protein: 13-17 g
- carbohydrates: 13-15 g
- fats: 7-9 g
These are approximate values and depend on how fatty the meat is and how much rice I use. The soup is quite low in calories but salty due to the sauerkraut juice.
Storage and Reheating
The soup keeps well in the fridge for 2-3 days without issues. If there’s any left, I only heat up what I’ll consume on low heat. I don’t recommend freezing it, as the meatballs and vegetables change texture, and the flavor of the sauerkraut juice alters.
I often find myself craving something sour and use sauerkraut juice for my meatball soup. Even without adding any salt, the flavor is intense and you can tell it's made with natural ingredients. I usually make this recipe in winter, especially when I have pickled cabbage at home, but I can whip it up whenever I find good sauerkraut juice. I appreciate that the whole process is straightforward and I don’t have surprises with cooking times or the consistency of the meatballs.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Cooking time: 35-40 minutes
Servings: 5-6
Difficulty: easy to medium
Recipe type: soup, everyday meal
Ingredients
For the soup:
- 2 carrots
- 1 parsnip
- 1 slice of celery root
- 1 onion
- 1 tablespoon tomato paste
- bell pepper paste (usually a mix of roasted red peppers, homemade, but any sweet pepper paste works)
- 1 bunch of lovage
- 3 large cups sauerkraut juice (if the juice is very salty, dilute it with water)
- oil for sautéing (1-2 tablespoons, to taste)
- water, to taste, for dilution
For the meatballs:
- 350 g minced meat (a mix of beef and pork)
- 2-3 tablespoons rice
- 1 egg
- chopped lovage (to taste)
Preparation steps
1. Peel the vegetables: grate the carrot, parsnip, and celery, and finely chop the onion.
2. In a large pot, heat 1-2 tablespoons of oil. Add the vegetables and sauté over medium-low heat, stirring, for about 2-3 minutes. Add a little water (a few tablespoons) to prevent sticking.
3. Once the vegetables have softened a bit, pour enough water to generously cover them (about 1.5-2 liters, adjusted based on the saltiness of the sauerkraut juice) and let them simmer on low heat, covered, for 15 minutes.
4. After 15 minutes, add the sauerkraut juice, tomato paste, and pepper paste to the pot. If the sauerkraut juice is very concentrated, I dilute it with water from the start or after tasting. Let the soup continue to simmer, covered.
5. Meanwhile, prepare the meatballs. Rinse the rice very well and drain it. In a bowl, mix the minced meat with the rice, egg, and a handful of chopped lovage. Combine everything as evenly as possible.
6. Form meatballs of a suitable size (about the size of a small walnut) and place them on a plate, ready to add to the pot. When the vegetables are cooked (but not completely soft), drop the meatballs one by one directly into the soup.
7. Let the meatballs simmer on medium-low heat, uncovered, for 12-15 minutes. They usually float to the surface when they are done. Avoid stirring too much to prevent them from breaking apart.
8. About 2-3 minutes before turning off the heat, add the remaining chopped lovage. Let it come to a boil.
9. Turn off the heat and cover the pot with a lid. Let it sit for about 10 minutes before serving to allow the flavors to meld.
Why I make this recipe often
This soup is one of the most practical when I have sauerkraut juice on hand. It doesn't need any salt, and the meatballs always turn out tender. I've made it many times because it's easy to adjust how sour or salty it is. It's hearty but not heavy.
Tips and Variations
Tips
- If the sauerkraut juice is too salty or too sour, I adjust with water from the start or during cooking.
- I don’t add salt, not even to the meatballs, since the sauerkraut juice is sufficient.
- When forming the meatballs, I keep them small for more even cooking.
- If the meat is leaner, I add a little more egg or a teaspoon of water to bind the mixture better.
- I keep the soup covered after turning off the heat to let the flavors meld.
Substitutions
- The pepper paste can be store-bought if I don't have homemade, but I look for a sweet one, not spicy.
- I don’t substitute lovage, but if I don’t have any, I can use a bit of fresh parsley at the end (it’s a different flavor, but it helps).
Variations
- Sometimes I add a small potato diced into cubes if I want a thicker soup.
- For the meatballs, I can use only pork or only beef, depending on what I have.
- The rice can be omitted, but the meatballs will become denser.
Serving Ideas
- It goes well with sour cream added directly to the bowl.
- A hot pepper on the side is great for those who like it spicy.
- Simple bread, not necessarily toasted.
Frequently Asked Questions
How much sauerkraut juice should I use, exactly?
I measure about 3 large cups (700-800 ml), but I adjust to taste. If the sauerkraut juice is very salty, I dilute it with water. I always taste the soup after adding the juice.
How long do I cook the meatballs?
About 12-15 minutes on medium-low heat. When they float to the surface and seem firm, they are done.
Can I make the meatballs without rice?
Yes, you can make them without rice, but the texture will be more compact. A little soaked and squeezed bread can also work if preferred.
Can I freeze the stuffed meatball soup with sauerkraut juice?
I don’t recommend it, as the sauerkraut juice changes flavor and the meatballs lose their texture when thawed.
Can I make it without tomato paste or pepper paste?
Yes, but the soup will be paler and a bit simpler in flavor. The pepper paste adds extra aroma and sweetness.
Nutritional Values
Estimated per serving (without sour cream):
- calories: 170-220 kcal
- protein: 13-17 g
- carbohydrates: 13-15 g
- fats: 7-9 g
These are approximate values and depend on how fatty the meat is and how much rice I use. The soup is quite low in calories but salty due to the sauerkraut juice.
Storage and Reheating
The soup keeps well in the fridge for 2-3 days without issues. If there’s any left, I only heat up what I’ll consume on low heat. I don’t recommend freezing it, as the meatballs and vegetables change texture, and the flavor of the sauerkraut juice alters.