Veal soup with vegetables and meatballs is a traditional dish that combines the authentic and natural flavors of fresh ingredients, providing a comforting and nutrient-rich meal. This recipe is perfect for cool days when we want to enjoy a steaming bowl, and its aromas will remind us of family meals.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Number of servings: 4-6
Necessary ingredients:
- 450-500 g veal ribeye (boneless, with fat streaks)
- 2 carrots
- 1 large onion
- 1 small onion
- 2 root vegetables (you can use parsnip, parsley root, or a piece of celery)
- 1 handful of spinach, chard, or lamb's quarters
- 1 bunch of fresh lovage
- 1.5 l borscht (or ½ packet of magic borscht)
- 4-5 tablespoons soup mix
- 3 tablespoons rice
- 1 bunch of fresh parsley
- 3 teaspoons beef base
- 1 red bell pepper or sweet pepper
- Salt and pepper to taste
- For seasoning: vinegar, sour cream, and an egg yolk (to taste)
Preparing the soup:
1. Boiling the soup base: In a large pot, add 3 liters of water and bring to a boil with the large onion, carrots, and root vegetable (parsley, celery, or parsnip) cut into large pieces. Add 1/3 of the veal cut into large cubes and 2 teaspoons of beef base. Cover with a lid and let it simmer on low heat for 40-45 minutes.
2. Preparing the meatballs: While the soup is boiling, prepare the meatballs. In a blender, place the remaining veal cut into cubes, the small onion chopped, the green parsley (chopped coarsely), and a teaspoon of beef base. Blend everything for 8-10 seconds. Then, add the pre-soaked rice and blend again until you obtain a homogeneous mixture.
3. Forming the meatballs: Wet your hands with water and form small meatballs from the obtained mixture. Make sure they are not too large to cook evenly.
4. Finalizing the soup: After the soup has boiled, remove the vegetables from the pot (you can use them later for a beef salad or another dish). Add the chopped greens (spinach, chard, or lamb's quarters) and drop the meatballs into the soup one by one. Then add the borscht (or water and magic borscht) and let the soup simmer on low heat for 10-12 minutes until the meatballs rise to the surface – this is a sign they are ready.
5. Seasoning and serving: Once the meatballs are cooked, add the chopped lovage. Serve the soup in bowls, seasoning with vinegar and sour cream to taste, and add a piece of meat to each serving. Garnish with fresh herbs and enjoy a delicious dish.
Practical tips:
- What meat to choose: Ribeye veal is ideal for this recipe as it is tender and flavorful. If you prefer a leaner option, you can use veal leg.
- Vegetarian option: If you want to make a vegetarian version, you can replace the meat with chopped mushrooms or plant proteins.
- Serving: Veal soup pairs excellently with a slice of fresh bread or polenta. You can also accompany the meal with a dry white wine, which will perfectly complement the dish's flavors.
Nutritional information:
Veal soup is a good source of protein, vitamins, and minerals due to the fresh vegetables used. One serving contains approximately:
- Calories: 350 kcal
- Protein: 25 g
- Fat: 12 g
- Carbohydrates: 30 g
Frequently asked questions:
- Can I use frozen meat? Yes, but make sure to completely thaw it before use to achieve a uniform texture of the meatballs.
- How can I store the soup? The soup keeps well in the refrigerator for 2-3 days. You can freeze it, but it is recommended to add the meatballs only before serving.
In conclusion, veal soup with vegetables and meatballs is not only a delicious dish but also a versatile recipe that can be adapted to your tastes. Whether you prepare it for a special occasion or for a family dinner, every spoonful will bring joy and comfort. Enjoy your meal!
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Number of servings: 4-6
Necessary ingredients:
- 450-500 g veal ribeye (boneless, with fat streaks)
- 2 carrots
- 1 large onion
- 1 small onion
- 2 root vegetables (you can use parsnip, parsley root, or a piece of celery)
- 1 handful of spinach, chard, or lamb's quarters
- 1 bunch of fresh lovage
- 1.5 l borscht (or ½ packet of magic borscht)
- 4-5 tablespoons soup mix
- 3 tablespoons rice
- 1 bunch of fresh parsley
- 3 teaspoons beef base
- 1 red bell pepper or sweet pepper
- Salt and pepper to taste
- For seasoning: vinegar, sour cream, and an egg yolk (to taste)
Preparing the soup:
1. Boiling the soup base: In a large pot, add 3 liters of water and bring to a boil with the large onion, carrots, and root vegetable (parsley, celery, or parsnip) cut into large pieces. Add 1/3 of the veal cut into large cubes and 2 teaspoons of beef base. Cover with a lid and let it simmer on low heat for 40-45 minutes.
2. Preparing the meatballs: While the soup is boiling, prepare the meatballs. In a blender, place the remaining veal cut into cubes, the small onion chopped, the green parsley (chopped coarsely), and a teaspoon of beef base. Blend everything for 8-10 seconds. Then, add the pre-soaked rice and blend again until you obtain a homogeneous mixture.
3. Forming the meatballs: Wet your hands with water and form small meatballs from the obtained mixture. Make sure they are not too large to cook evenly.
4. Finalizing the soup: After the soup has boiled, remove the vegetables from the pot (you can use them later for a beef salad or another dish). Add the chopped greens (spinach, chard, or lamb's quarters) and drop the meatballs into the soup one by one. Then add the borscht (or water and magic borscht) and let the soup simmer on low heat for 10-12 minutes until the meatballs rise to the surface – this is a sign they are ready.
5. Seasoning and serving: Once the meatballs are cooked, add the chopped lovage. Serve the soup in bowls, seasoning with vinegar and sour cream to taste, and add a piece of meat to each serving. Garnish with fresh herbs and enjoy a delicious dish.
Practical tips:
- What meat to choose: Ribeye veal is ideal for this recipe as it is tender and flavorful. If you prefer a leaner option, you can use veal leg.
- Vegetarian option: If you want to make a vegetarian version, you can replace the meat with chopped mushrooms or plant proteins.
- Serving: Veal soup pairs excellently with a slice of fresh bread or polenta. You can also accompany the meal with a dry white wine, which will perfectly complement the dish's flavors.
Nutritional information:
Veal soup is a good source of protein, vitamins, and minerals due to the fresh vegetables used. One serving contains approximately:
- Calories: 350 kcal
- Protein: 25 g
- Fat: 12 g
- Carbohydrates: 30 g
Frequently asked questions:
- Can I use frozen meat? Yes, but make sure to completely thaw it before use to achieve a uniform texture of the meatballs.
- How can I store the soup? The soup keeps well in the refrigerator for 2-3 days. You can freeze it, but it is recommended to add the meatballs only before serving.
In conclusion, veal soup with vegetables and meatballs is not only a delicious dish but also a versatile recipe that can be adapted to your tastes. Whether you prepare it for a special occasion or for a family dinner, every spoonful will bring joy and comfort. Enjoy your meal!
Ingredients
1 beautiful piece of boneless veal shoulder, slightly fatty, with streaks of fat (450-500 g) 2 carrots 1 large onion + 1 small onion 2 root vegetables (parsnip/parsley/a piece of celery) 1 handful of spinach/chard/lamb's quarters 1 bunch of lovage 1.5 l bors (1/2 packet of magic bors) 4-5 tablespoons soup mix 3 tablespoons rice 1 bunch of parsley 3 teaspoons base for dishes (beef) 1 red bell pepper salt, pepper for dressing: vinegar, sour cream, egg yolk to taste