Not sure what to cook for lunch? Or are you tired of the monotonous first courses? Then you will need the original recipe “Soup with meatballs” with photos of the resulting dishes. Description of the preparation is offered in two versions. The first recipe relates to Azerbaijani cuisine and is based on the use of strong lamb broth. Following the second method, you will get the original thick first course, for the preparation of which the Spanish recipe is used. Soup with meatballs has a rich color and amazing taste. Regardless of the method of preparation, the meat "filling" will provide satiety, which will make a rich dish at the same time both the first and second.
The first recipe. Meatball Soup - Essential Ingredients
For broth:
- lamb bones;
- one onion;
- two tablespoons of rice;
- four potatoes;
- one tomato;
- one egg;
- parsley;
- salt.
For meatballs:
- lamb flesh - 600 g;
- two onions;
- two tablespoons of rice;
- parsley;
- dried seedless plums ;
- ground black pepper;
- salt.
First recipe: meatball soup - procedure
- Chop the bones with a kitchen hatchet into small pieces, fill it with cold water and set it on a fire. When boiling from the broth, carefully remove the foam.
- After an hour of cooking, remove the bones from the soup and strain the broth. With careful collection of foam, this is optional.
- Pour chopped potatoes and onions into the liquid, cook until half-ready vegetables.
- Finely chop the tomato and dip in boiling soup. Also add rice.
- Twist the lamb and onion with a meat grinder, mix with rice, salt, pepper and chopped parsley. Stuff the minced meat until smooth.
- Forming meatballs, put one dried plum in the middle of each.
- Dip the meat balls in boiling soup. Do not bother immediately so as not to damage the meatballs. Only after boiling, carefully turn the spoon in the liquid, lifting the meatballs from the bottom. Salt to taste and cook for ten minutes.
- Sprinkle the finished soup with herbs and season with a raw egg.
The second recipe "Soup with meatballs": the composition of the products
- two potatoes;
- onion;
- four tomatoes;
- a teaspoon of tomato paste;
- two tablespoons of flour;
- 500 g of pork pulp;
- a tablespoon of rice;
- two tablespoons of vegetable oil;
- ground pepper;
- 100 g of pasta (large);
- two cloves of garlic;
- dried spices (basil, oregano, allspice).
How to cook meatball soup : recipe two
- Dice potatoes and fill with water. Cook until cooked, slightly salted.
- Finely chop the onion, and then fry in oil. Pour the tomatoes and tomato paste passed through the meat grinder into the pan. Pour the flour and beat carefully with a fork until smooth and thickened. Fry the gravy until the liquid boils.
- Pour the tomato fry into the soup.
- Twist the meat through a meat grinder, add rice, salt and pepper. Form balls from minced meat, and then dip them into boiling liquid.
- After boiling, cook for about ten minutes. After that, add the pasta and continue cooking for the same amount of time.
- Salt thick mashed soup to taste, sprinkle with herbs and aromatic spices.
- Serve hot by putting a little finely chopped garlic on a plate.