Meatball soup

Name: Meatball soup - Alis H.
Ingredients: 500 g minced meat mix of beef and pork; 1 bell pepper; 1 onion; 1 zucchini; 2 carrots; 2 celery stalks; 1 teaspoon chopped fresh parsley; 1 teaspoon chopped lovage; 2 cubes of Delikat; 500 ml homemade fresh borscht; 3; 4 teaspoons olive oil; 2; 3 teaspoons broth; 1 sprig of thyme; 3 eggs; 2 teaspoons semolina; 100 grams of rice

Soups - Meatball soup by Alis H. - Recipia

Meatball Soup: A Hearty and Flavorful Indulgence Preparation time: 20 minutes Cooking time: 40 minutes Total time: 1 hour Servings: 6-8 Step into the culinary world of a traditional recipe that combines the flavors of fresh vegetables with the tenderness of juicy meatballs - meatball soup! This soup is not only filling but also packed with vitamins, offering you an explosion of taste and warmth in every spoonful. Let’s discover together how to prepare it step by step and transform a simple meal into a memorable culinary experience. Your Magic Ingredients - 500 g ground meat (a mix of beef and pork) - 1 bell pepper (preferably red for taste and color) - 1 large onion - 1 small zucchini - 2 carrots - 2 celery stalks - 1 teaspoon chopped fresh parsley - 1 teaspoon chopped lovage - 2 cubes of Delikat (or another preferred seasoning) - 500 ml fresh homemade borscht (or store-bought if you’re short on time) - 3-4 teaspoons olive oil - 2-3 teaspoons tomato paste - 1 sprig of thyme - 3 eggs - 2 teaspoons semolina - 100 g rice Step-by-Step Preparation 1. Prepare your ingredients Start by peeling the vegetables: carrots, onion, bell pepper, zucchini, and celery. Wash them well and chop them into small cubes. The smaller they are, the quicker they will cook and add a pleasant texture to the soup. 2. Boil the vegetables In a large pot, bring about 2 liters of water to a boil. Add the chopped vegetables and rice. These will give a special flavor and a pleasant consistency to the soup. Add two cubes of Delikat to intensify the aroma. Don’t forget to season with salt and pepper to taste, then add the olive oil. Let it boil over medium heat for 20-25 minutes. 3. Forming the meatballs In a large bowl, combine the ground meat with the eggs, semolina, salt, and pepper. Mix the ingredients well with your hands until you get a homogeneous mixture. If you wish, you can add a spoonful of cooked rice to make the meatballs fluffier. Shape them into balls the size of a walnut. 4. Adding the borscht When the vegetables are well cooked, add the fresh borscht and let it come to a boil. This step is essential as the borscht will add acidity and a specific aroma to the dish. 5. Cooking the meatballs Carefully add the meatballs to the soup. Let them simmer on low heat for 10-15 minutes until they become fluffy and rise to the surface. 6. Finalizing the soup After the meatballs are cooked, add the sprig of thyme, parsley, lovage, and tomato paste. Let everything simmer together for another 5-10 minutes. This will allow the flavors to blend perfectly. 7. Serving Serve hot, with fresh chili peppers and crusty bread on the side for a perfect contrast of textures. If you love sour cream, feel free to add it for an extra creaminess. Practical Tips and Variations - Types of meat: You can experiment with different types of ground meat, such as turkey or chicken, for a lighter version of the recipe. - Vegetables: Add other favorite vegetables, such as peas or potatoes, to diversify the recipe. - Spices: Play with the spices! Half a teaspoon of sweet paprika can add a smoky flavor. - Oil: If you don’t have olive oil, you can use butter or another type of vegetable oil. - Borscht: Use store-bought borscht only if you’re short on time; homemade borscht is always more flavorful. Nutritional Information This recipe is not only tasty but also nutritious, containing protein from the meat and eggs, fiber from the vegetables, and carbohydrates from the rice. Per serving, approximately 300 kcal, making it an excellent choice for a hearty lunch. Frequently Asked Questions 1. *Can I use lean meat for the meatballs?* Absolutely! Leaner meat will make the meatballs healthier, but you may need more semolina to maintain their consistency. 2. *How can I store the soup?* You can store the soup in the refrigerator for up to 3 days or freeze it in portions to enjoy later. 3. *What beverages pair well with meatball soup?* A dry white wine or a fresh fruit compote are excellent choices to complement the meal. I conclude this recipe with an invitation to try it and add your own personal touch. Whether it’s a special ingredient or a unique serving method, each meatball soup thus becomes a unique culinary story. Happy cooking!

Meatball soup

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