On a cool winter day, noodles soup with dried porcini mushrooms and meatballs will perfectly warm the body. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Delicious noodle soup with dried porcini mushrooms and meatballs can be cooked even outside the rainy season. Dried forest porcini mushrooms, which can be purchased at any time of the year in any supermarket, will help with this. They are undoubtedly tastier than the choicest store-bought fresh champignons, because they have a pleasant strong aroma that cannot be compared with anything. In addition, this soup is very useful. It has been proven that 80% of the protein in dried porcini mushrooms is well absorbed by the body. Therefore, using such a soup, you can also improve your health.
To make the usual mushroom soup more interesting and satisfying, it can be supplemented with meatballs, which I did. These small meatballs can be made from any type of minced meat. Moreover, the finer the meat is crushed, the more tender the meatballs will be. Meatballs are made in different sizes, from walnut to cherry size. This is already chosen by the hostess to her taste. But if you want to make a vegetarian or lean soup, then you can skip the meatballs. Then you get only mushroom soup with noodles. If desired, for greater satiety, the soup can be supplemented with potatoes or other vegetables.
- Caloric content per 100 g - 186 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Dried porcini mushrooms - 20 g
- Vermicelli or pasta - 200 g
- Salt - 1 tsp or to taste
- Minced meat - 200 g
- Ground black pepper - a pinch
- Onions - 1 pc.
Step by step preparation of noodle soup with dried porcini mushrooms and meatballs, recipe with photo:
1. Pour boiling water over the dried mushrooms and leave to swell for half an hour. If you fill them with cold water, then soak for 1 hour.
2. Meanwhile, season the minced meat with salt and pepper and stir well.
3. Form into round meatballs no larger than walnuts.
4. Place the soaked mushrooms and peeled onion in a cooking pot. Do not pour the brine in which the mushrooms were soaked. Pour it through a fine sieve into a saucepan with mushrooms so that no debris gets into the soup.
5. If there is not enough liquid, top up with drinking water.
8
6. Boil the soup and boil for 20 minutes, then put the pasta in boiling water and stir so that they do not stick together.
7. Cook the pasta for as long as indicated on the manufacturer's packaging.
8. 5-7 minutes before the pasta is cooked, dip the meatballs into a saucepan. Season the soup with salt and pepper and cook until tender. At the end of cooking, you can season it with fresh or frozen herbs. Serve it with croutons or croutons.
See also a video recipe on how to make porcini mushroom soup with noodles.
