Veal soup with vegetables and meatballs

Veal soup with vegetables and meatballs: a classic recipe that warms the soul

Veal soup is a dish that evokes childhood memories, family moments, and warm meals at home. This recipe is not just a simple soup but a true feast of flavors and textures, perfect for chilly days or to bring a smile to the faces of loved ones.

Total preparation time: 1 hour 15 minutes
Number of servings: 6

Ingredients:
- 1 piece of boneless veal ribeye (450-500 g) - choose a piece with some fat for a juicy soup
- 2 carrots - preferably fresh for an intense flavor
- 1 large onion + 1 small onion - onion adds sweetness and depth
- 2 root vegetables (parsnip, parsley, or 1 piece of celery) - for a more complex taste
- A handful of spinach, chard, or lamb's quarters - adds vitamins and color
- A bunch of lovage - essential for flavor
- 1.5 l borscht (or ½ packet of magic borscht) - for sourness
- 4-5 tablespoons of soup mix - a secret ingredient that will bring a special taste
- 3 tablespoons of rice - will give the soup consistency
- A bunch of parsley - for decoration and flavor
- 1 red bell pepper or gogoșar - for an extra splash of color and taste
- Salt and pepper - to taste
- For seasoning: vinegar, sour cream, and egg yolk - to preference

Preparation:

1. Preparing the ingredients: Start by washing all the vegetables well. Chop the large onion, slice the carrots, and cut the root vegetable into large pieces. The red pepper is diced, and the parsley and lovage are finely chopped.

2. Boiling the base: In a large pot, bring 3 liters of water to a simmer over low heat. Add the large onion, carrots, root vegetable, and 1/3 of the veal cut into large pieces. This mixture will form the base of your soup. Add 2 teaspoons of soup mix and let it simmer with a lid for 40-45 minutes.

3. Preparing the meatballs: While the soup is boiling, you can prepare the meatballs. Use a blender to chop the remaining veal, the small onion, and parsley. Add a teaspoon of soup mix and blend for 8-10 seconds. Before forming the meatballs, add the soaked rice.

4. Forming the meatballs: Wet your hands with water and form medium-sized meatballs. These will add texture and flavor to the soup.

5. Removing the vegetables: Once the soup base has boiled, remove the vegetables. You can use them later for a beef salad or vegetable puree.

6. Adding the meatballs: Add the chopped greens to the soup and drop the meatballs in one by one. Then, add the borscht (or the mixture of water and magic borscht) and let it simmer on very low heat for 10-12 minutes, or until the meatballs rise to the surface - then they are ready!

7. Finalizing the soup: Add the chopped lovage and season with salt and pepper to taste.

8. Serving: The soup is served hot, in deep plates, with a piece of meat in each serving. Season with sour cream and vinegar according to everyone's preference and garnish with fresh greens.

Useful tips:
- If you want a more sour soup, you can add more borscht or vinegar, to taste.
- Experiment with other vegetables like zucchini or green beans to bring a fresh note to the recipe.
- If you don't have magic borscht on hand, store-bought borscht is an excellent alternative.
- Veal soup pairs perfectly with a slice of freshly baked homemade bread or crunchy croutons.

Nutritional benefits:
Veal soup is rich in proteins, vitamins, and minerals, with a moderate caloric content that varies depending on the ingredients used. Veal is an excellent source of iron, zinc, and B vitamins, while the vegetables add essential fiber and antioxidants for health.

Delicious combinations:
This soup can be accompanied by a beet salad or creamy mashed potatoes with butter, and for a drink, a dry white wine or a fruit compote will perfectly complement the meal.

Frequently asked questions:
1. Can I replace veal with another type of meat?
Yes, you can use chicken or pork, but the cooking time will vary.

2. Can I make the soup vegetarian?
Absolutely! You can omit the meat and add more vegetables or tofu for protein.

3. How long can the soup be stored?
Veal soup keeps well in the refrigerator for 3-4 days or can be frozen for longer storage.

This veal soup with vegetables and meatballs is not just a meal but a way to bring the family together at the table. So, embrace the art of cooking, enjoy every step, and don't forget to savor the final result. Enjoy your meal!