Meatball soup is a very popular first course. It is cooked more often than other soups, as it turns out rich, tasty and very appetizing.
The meatball soup can contain any food, the main thing is that it contains meatballs. Despite the fact that such a soup is prepared quickly, there are still subtleties, observing which you can make it very rich and aromatic.
Making meatballs for soup
The soup is based on meatballs, so the softer they are, the tastier the soup will be. Meatballs are made from minced meat, the composition of which consists of the main ingredient - meat or fish, with the addition of various spices and salt to taste. Also, if desired, vegetables, herbs, walnuts, soaked white bread and other additives to taste can be put into the minced meat. The main thing is not to add rice, otherwise it will be meatballs. But this practice is very common among housewives.
- It is better to choose lean varieties of meat or fish for meatballs. For vegetable meatballs, carrots, potatoes, eggplants, beets, zucchini are used.
- In order for the meatballs to have a homogeneous structure, the minced meat should be ground 2 times through the fine grill of the meat grinder. Onions can be added finely chopped, grated or twisted in a meat grinder.
- You can add special tenderness to minced meat by adding bread crumbs, soaked and squeezed white croutons (1/3 of the volume of minced meat), or semolina (1 tablespoon per 500 g of minced meat). Semolina should be infused in the cold for 15 minutes to swell.
- Beating minced meat will also add extra tenderness to the dish. To do this, you need to take the mixed minced meat and throw it with force into a bowl (on a board). Repeat this procedure until the minced meat is smooth and smooth. In addition, this trick will never allow the minced meat to fall apart when cooking.
When to put meatballs in soup?
The broth is ready, the meatballs are shaped, the vegetables are sliced, what to do next? The first product is put in the broth that is cooked for the longest time to bring it to readiness. These are usually potatoes. When it is half cooked, add onions, carrots, bell peppers, celery and other vegetables to taste. And only 8-10 minutes before the soup is ready, meatballs are placed.
If raw cereals are used, they are added depending on the time required to cook, most often before the potatoes. Ready-made cereals, placed after the meatballs.
- Caloric content per 100 g - 108 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Minced meat or a piece of meat - 300-350 grams
- Potatoes - 2 pcs.
- Onions - 1 pc.
- Sweet red pepper - 1 pc.
- Tomatoes - 1 pc.
- Eggs - 1 pc.
- Stone - for broth
- Salt to taste
- Ground black pepper - to taste
- Bay leaf - 4 pcs.
- Peppercorns - 5 pcs.
Making meatball soup
1. Wash the pit, put it in water, add onions, bay leaves, peppercorns and boil the broth for 30 minutes.
2. Peel the potatoes, wash, cut into cubes and place in a saucepan to simmer.
3. After 15 minutes of boiling potatoes, put sweet red pepper in the broth, wash it beforehand, remove the tail, seeds and cut into pieces. Continue cooking the soup for 5 minutes.
4. Wash the tomato, cut into slices and send to the saucepan.
5. Salt and pepper the minced meat, add the egg, stir and form the meatballs. If you have meat in a whole piece, then wash it and twist it in a meat grinder.
6. After setting the meatballs, the soup will cook for another 10 minutes. At the end of cooking, remove the onion head and bone from the pan. The onion gave its aroma and taste, and the bone made a rich broth.
7. At the end of cooking, season the soup with salt, black pepper and finely chopped dill if desired.
8. Soup with meatballs may not be infused, you can immediately start using it.
Video recipe for making meatball soup with chicken broth:
