First courses are strongly recommended by all doctors, starting with therapists and ending with gastroenterologists. However, many people are reluctant to follow these recommendations, believing that they do not like liquid dishes. Such an opinion only means that people have not yet found their recipe. It is worth trying meatball soup once, and you will forever agree that the first is delicious, beautiful, fragrant and appetizing. You can bet that the recipe will become a favorite in your family. And loved ones will regularly hint that they have not seen a meal approved by them for a long time ago.
Minimum ingredients
First, prepare the simplest meatball soup. The recipe includes very few products. Most of them are constantly present in our refrigerators. Unless you have to buy meat on the way home. The beef will be the most “harmonious” in the soup. A pound of meat is rotated by a meat grinder with onion; minced meat is seasoned with pepper and salt, two eggs are driven into it, and the mass is carefully kneaded. Small balls are molded from it - about the size of a walnut. Roll them in nothing is required.
From another onion, chopped smaller, and coarsely grated carrots, roasting is done. Boiling water or pre-cooked broth. Slices of four potatoes are first thrown into the pan. When they reach half readiness, meat balls are gently lowered. After their ascent, frying is added, and the meatball soup is cooked for another ten minutes. Before turning off the fire, it is salted if necessary, and when served, sprinkled with herbs and flavored with sour cream.
Turkish soup
Maybe there is a similar recipe in other cuisines, but we “brought” it from Turkey. In Turkish resorts they offer exceptionally tasty meatball soup, the recipe of which was presented to us by the "chef" of the hotel restaurant. When making meat balls, a slightly soaked white roll, a small bunch of chopped dill and a grated onion are added to the minced meat. Salt and spices to taste, but the latter should be quite a lot, so that the meatballs turn out to be spicy. First, potato cubes are poured into boiling water, after boiling - meat balls, and after their ascent, filling is laid. For her, five peeled tomatoes, four garlic cloves and various greens make their way through a blender. After adding dressing, the meatball soup is left on the ring until the balls are ready. It tastes best with dried toasts and a spoonful of sour cream.
Noodle option
This recipe is for those who like to eat tight. The combination of pasta and meat balls will saturate the most hungry person. Stuffing for meatballs is done in a standard way (adding garlic to meat is recommended), they are sculpted in the same way as for other varieties of this soup. The procedure will be as follows:
- From the head of onions and medium-sized carrots, roasting is done - until a confident goldenness.
- Water is boiling in a pan; as soon as the boiling becomes violent, the gas is screwed and balls are laid.
- After the meatballs float into the water, a couple of parsley dips. Five minutes later they are removed and a frying is laid.
- Next, potato slices are introduced into the meatball soup.
- Five minutes later, noodles fall asleep. Pasta should be taken thick and not so that everything is cooked at the same time.
- The fire turns off when the time for cooking noodles expires (indicated on the package, minus a minute or two).
It remains to pour chopped greens into the saucepan, insist its contents for about five minutes, and you get a delicious and delicious meatball soup - this photo demonstrates very clearly. Is not it, and pulls to feast?
Mushroom meatball soup: recipe with photo
Balls of meat are combined with vegetables, so you can safely add eggplant, sweet pepper and cauliflower to the list of ingredients. But the meatball soup with mushrooms is especially delicious. Even champignons give it piquancy. And if you find forest mushrooms, get a real culinary masterpiece.
Stuffed meatballs, seasoned with your favorite spices, must be kept in the refrigerator for half an hour, then it will be thoroughly saturated with aromas. Mushrooms are cut into slices or plates, small ones just need to be washed. The water boils, the extraction of "silent hunting" is poured into it, and a decoction is prepared. In a quarter of an hour, the broth will become quite saturated. Cooked “hedgehogs” are laid in it. After they emerge, you can supplement the meatball soup with potatoes or cobweb pasta, but even without these components, the dish turns out to be tasty. When the balls are ready, the soup is spread on plates and sprinkled with herbs.