How to cook meatball soup step by step recipe. Great recipe for meatballs for soup

The first course with meatballs is an excellent alternative to soups cooked with meat fillet. Appetizing meat balls, like small cutlets, make the dish tasty and appetizing, but the main advantage of soups with meatballs is that they cook very quickly. The minced meat in the broth sets within a few minutes. If you need to quickly prepare a first course, then meatball soup is a good choice. Today we will talk about making meatballs from minced meat, how to properly form them, cook them, and what you need to add to them to make them juicy and flavorful.

Secrets of making delicious meatballs

Meatballs for first courses are usually made from minced pork, beef or mixed (50/50 of both types of minced meat). Boiled meat balls and those made from minced chicken are good in soup - they quickly acquire the necessary softness in the broth and children really like them.

Various ingredients are added to give meatballs a unique or interesting twist. Let’s note the most common ones that have taken root in many kitchens so that you can choose a proven meatball recipe to suit your taste.

• For softness

It is very simple to prepare “airy”, porous and soft meatballs - add soaked and crushed bread crumbs to the prepared minced meat. It is better to use yesterday’s bread, but in no case fresh baked goods. A couple of pieces of dried bread need to be poured with hot milk or just water. The bread will swell. Drain off excess liquid and grind the bread in a blender or grind it together with onions and minced meat through a meat grinder.

• For spice

If you are used to flavoring your dishes with fresh herbs and spices, then you will like meatballs with the addition of chopped parsley, dill or even nuts. These meat balls will be the highlight of the dish and turn an ordinary everyday soup into a new, interesting dish. Meat balls with chopped herbs look very, very appetizing after cooking, try it!

• For "pomp"

In order for the formed meatballs to increase in volume and become more fluffy during cooking, you need to add breadcrumbs to the minced meat. Having absorbed the liquid from the broth, they will swell and the meat balls will become larger in size. You will get a similar effect by adding semolina instead of breadcrumbs.

Important! When adding breadcrumbs or semolina to the minced meat, our recipe recommends waiting 7-10 minutes before making balls so that these ingredients combine well with the minced meat.

• For rich taste and aroma

The first dish can be given a very bright taste and aroma in one simple way - pre-fry the meat balls before cooking. Browned in butter, they will give the dish a new, pleasant note. You can use any oil for frying, but the recipe recommends using butter - it will not weigh down the taste of the dish and will not make the broth fattier.

When preparing meatballs, pay attention to the following points:

• Choose minced meat of medium fat content. If it contains a lot of lard and fat, it will transfer its fat content to the broth, and the dish will turn out high in calories and unappetizing.
• The optimal size of meat balls is the size of a medium walnut. You should not make too large specimens, otherwise there is a chance that they will increase during cooking and will tend to “jump” out of the pan.
• Meatballs are molded by hand. If you don’t want to bother with minced meat, you can use a teaspoon. You need to scoop up the minced meat with a spoon, make a round ball and put it in boiling water. Just remember, in this case the shape of the meatballs will be impromptu and sloppy.
• There is no need to add chicken eggs - they will make the resulting portioned balls hard and rubbery. To prevent the minced meat from falling apart, you must first beat it on the kitchen table or cutting board. Whenever you put meatballs in soup, beaten and cooled minced meat will keep its shape well even without eggs.

Forming meatballs for first courses

Many housewives are wondering how to make meatballs from minced meat correctly, so that they do not fall apart when cooked in broth and turn out right on the first try. It’s worth noting right away that the dish is not prepared according to the principle of sculpting cutlets, and cutlet mince is not suitable for meatballs - this is a completely different recipe. These mini soup balls should have a more “airy” consistency, which will allow them to be filled with liquid when cooked, making them soft and delicate in taste. We will tell you how to achieve this result in the following tips.

Wet your hands before sculpting

To ensure that the meatballs are the same size and shape, they need to be sculpted by hand. Often the minced meat is too “sticky”; when forming round cakes, it sticks to your fingers and completely prevents you from making neat balls. This can be avoided by preparing a separate container of water before sculpting. Before you take a piece of minced meat, dip your fingers in water - and you will no longer have problems making meat balls, even if you are using the recipe for the first time.

“Softening” the minced meat

Sometimes the minced meat behaves unpredictably during preparation and at the moment before sculpting it becomes too dense and tough. If you make balls from such hard minced meat, then after cooking it will not become softer, but will retain its consistency, and the finished meatballs will taste unappetizing. Therefore, if you noticed in the culinary process that the meat component is dry and stubborn, then add 3-4 tbsp. spoons of melted butter. Oil will give the minced meat a more velvety and pleasant consistency.

Cool the workpiece

Prepared minced meat balls must be cooled before immersing them in the broth. After shaping, place them on the bottom shelf of the refrigerator for 20-30 minutes. Chilled meatballs hold their shape better and do not stick together during cooking.

How to cook

The recipe for making meatballs is very simple. Even if you don’t know how to handle minced meat, follow the step-by-step instructions and you will certainly succeed. Making “balls” from shredded meat by hand is a lot of fun and you can do this process with your kids. We give you a classic recipe for meat balls for soup so that you can easily remember it and prepare first courses without hassle.

Cooking time: ~ 30 min.

Number of servings: 6.

To prepare home-style meatballs for the first course, we will need the following ingredients (based on a 3.5 liter pan):

• 400 g fresh minced meat (pork, beef or mixed);
• 1 small onion;
• 2 tbsp. l. breadcrumbs;
• 3 tbsp. l. butter;
• salt, ground black pepper.

As an addition (optional):

• fresh herbs (parsley, dill);
• sour cream.

Let's start cooking

1. Finely chop the onion. Dissolve 1 tbsp in a frying pan. l. butter and lightly fry the onion over medium heat for 2-3 minutes.

2. Minced meat, passed through a meat grinder several times, mixed with fried finely chopped onion, salt, pepper, and the remaining softened butter.

Note! If the minced meat turns out dense, then the recipe allows you to add 1-2 tbsp. l. liquids - milk, cream or plain boiled water.

3. Use your hands to form neatly shaped meatballs from the prepared minced meat - 8-10 g balls each. Place the molded balls on a cutting board and place in the refrigerator to cool for half an hour.

4. Place one meatball at a time into the soup or boiling salted broth and cook for 5-6 minutes at moderate boil.

5. Serve boiled meatballs with soup or broth. To improve the appearance of the dish and add additional taste, we recommend sprinkling each serving with chopped parsley or dill, and also adding 1-2 tsp. sour cream.

Juicy, flavorful meatballs are ready! Bon appetit!

Now you know how to prepare a delicious dish for the whole family from minced meat and broth in just half an hour. This recipe will be a real salvation and “lifesaver” for everyone who values ​​every minute. Working housewives and young mothers, for whom it is important to cook not only tasty, but also quickly, will especially appreciate this quick-to-use soup. Meatballs can be made in advance in double volume and half of them can be frozen for future use. Frozen meat balls do not need to be thawed before cooking; they will quickly reach the desired temperature in the boiling broth.

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Minced meatballs, the recipe for which you can choose from the selection below, will transform the taste characteristics of the first course or become one of the best additions to a potato side dish, porridge, pasta, if served with gravy.

How to make meatballs from minced meat?

Preparing minced meatballs is very simple, especially if you know the basic secrets and subtleties of creating appetizing meat balls:

1. Minced meat can be used from one type of meat or, ideally, from a combination of several varieties.
2. Often, the meat base is supplemented with soaked bread for tenderness, and with onions, garlic and spices for piquancy.
3. To ensure that the meatballs keep their shape well, the finished minced meat is carefully beaten, lifted and thrown back into the bowl.

How to make minced meatballs for soup?

The best options for preparing a fragrant, rich soup are meatballs made from homemade minced meat, which can be made from pork and beef in equal proportions or using a one-ingredient base. From the specified amount of products you will get a portion of meatballs sufficient to fill the hot broth cooked from two liters.

Ingredients:

• minced meat – 400 g;
• onion – 1 pc.;
• butter – 30 g;
• salt, black pepper.

Preparation

1. Prepare the minced meat by grinding the meat through a meat grinder.
2. Chop the peeled onion in the same manner.
3. Add soft butter to the mixture, add some salt, pepper, knead and beat.
4. Use a teaspoon to scoop up portions of minced meat, roll them into balls, add them to the soup and cook for 7-10 minutes.

Recipe for minced meatballs with gravy

A tasty and appetizing dish for the main course will be minced chicken meatballs with gravy. You can use any other meat, but chicken makes the culinary composition easier and makes it less caloric. The dish will ideally complement a side dish of potatoes, rice, buckwheat, and also goes well with boiled pasta.

Ingredients:

• minced chicken – 400 g;
• egg – 1 pc.;
• onions – 2 pcs.;
• carrots and sweet peppers – 1 pc.;
• Georgian adjika and tomato paste - 1.5 teaspoons each;
• sour cream – 3 tbsp. spoons;
• water – 1.5 cups;
• oil – 50 ml;
• flour – 1.5 teaspoons;
• pepper, salt.

Preparation

1. The minced meat is mixed with an egg, onion and seasonings, and the resulting mass is formed into a workpiece.
2. Sauté the onions and carrots, add chopped peppers and the rest of the ingredients from the list, season the sauce and let it boil.
3. Place minced chicken meatballs in a saucepan and simmer for 20 minutes.

Ground beef meatballs - recipe

Minced meatballs, the recipe for which you will learn below, are made from beef. The addition of pine nuts and hard cheese to the base will add an unusual taste and originality to the dish. Ideally, it is better to use Pecorino Romano, but in the absence of one, you can take any other product with a piquant taste and a solid structure. By taking an hour, you can feed four people a delicious meal.

Ingredients:

• minced beef – 800 g;
• bread crumbs - 3 cups;
• milk – 1 glass;
• pine nuts – ¼ cup;
• tomato sauce – 4 cups;
• eggs – 1-2 pcs.;
• garlic cloves – 3 pcs.;
• grated cheese, chopped parsley and flour - ½ cup each;
• salt, pepper, oil for frying.

Preparation

1. Soak the crumbs in milk and mix with minced meat, nuts, parsley, cheese, garlic and eggs.
2. Season the mixture, shape the products into round shapes, roll them in flour and fry them in oil.
3. Pour hot sauce over minced beef meatballs and simmer covered for 30 minutes.

Minced meatballs with rice - recipe

Read on to learn how to make minced meatballs with rice. Essentially, these are the same meatballs, but smaller in size. As a sauce used for stewing products, you can use simply sour cream, cream, tomato or a mixture of several types. From the specified amount of products you will get 4 full servings.

Ingredients:

• minced meat – 800 g;
• rice – 1 glass;
• apple – 1 pc.;
• carrots – 1 pc.;
• garlic – 1-2 cloves;
• onions – 3-4 pcs.;
• egg – 1 pc.;
• flour – 1 tbsp. spoon;
• broth - 1 l;
• cream – 200 ml;
• tomato paste – 100 g;
• salt, pepper, oil.

Preparation

1. The minced meat is mixed with onion, grated apple, egg and boiled rice.
2. The mixture is seasoned, round pieces are formed from it, and placed in a saucepan.
3. Saute the remaining vegetables, add flour, pasta, cream, pour in the broth, add seasonings and let it boil.
4. Place minced meatballs with rice into the sauce and simmer for 25-30 minutes.

Ground turkey meatballs

Meatballs made from ground turkey, the recipe for which is outlined below, are not only tasty, but due to the properties of the meat they are also healthy and nutritious. They can be put in soup or stewed in a sauce based on the chosen base, if desired, pre-fried in oil. Just 50 minutes – and a delicious treat for 4 people will be on your table.

Ingredients:

• minced turkey – 800 g;
• egg – 1 pc.;
• onions – 2 pcs.;
• chopped greens – 1.5 tbsp. spoons;
• sauce – 1 l;
• salt, pepper, oil.

Preparation

1. Mix the minced meat with onion, egg, herbs and season.
2. Form round pieces and fill them with sauce.
3. Simmer the ground turkey meatballs for 25-30 minutes.

Minced pork meatballs

By preparing minced meatballs, the recipe for which is outlined in the following recommendations, you can make a dryish side dish more juicy and tasty, complementing it not only with hearty and nutritious meat products, but also generously flavoring it with gravy. With about an hour of time, you can prepare a meal for four.

Ingredients:

• minced pork – 800 g;
• onions – 2 pcs.;
• garlic – 1 clove;
• bread crumbs - 1 cup;
• carrots – 1 pc.;
• flour - 3 tbsp. spoons;
• cream and tomato sauce - 1 glass each;
• broth - 1 l;
• salt, pepper, spices, oil, herbs.

Preparation

1. The minced meat is mixed with soaked crumbs, onion, and garlic.
2. Season the mass, form it into pieces, bread them in flour and brown them.
3. Sauté onions and carrots, add cream, tomato, broth, and seasonings.
4. Place the fried pieces into the container.
5. Simmer the minced pork meatballs with gravy for 30 minutes.

Minced fish meatballs

Minced fish meatballs, the recipe of which is easy to implement, will delight fans of fish dishes. The products are characterized by high nutritional value along with low calorie content. They are often stewed in tomato or tomato cream sauce with the addition of grated or chopped vegetables. Cooking 4 servings will take 50 minutes.

Ingredients:

• minced fish – 700 g;
• white bread crumb – 150 g;
• milk – 100 ml;
• onions – 2 pcs.;
• carrots – 1 pc.;
• egg – 1-2 pcs.;
• tomatoes – 700 g;
• zucchini (optional) – 200 g;
• garlic – 1 clove;
• salt, pepper, oregano, basil, oil.

Preparation

1. The minced meat is mixed with bread soaked in milk, an egg and an onion.
2. Saute the second onion with carrots in oil, add grated tomatoes, zucchini, garlic, spices, simmer for 10 minutes.
3. Prepare the preparations, dip them into the sauce and simmer the delicious minced meatballs for 20 minutes.

Minced meatballs in the oven

The preparation of minced meatballs in this case differs from the previous ones in the heat treatment of the products. After registration, the preparations are baked in the oven until fully cooked with the addition of sauce, which can be made according to the recommendations of the recipe or decorated in your own way. The whole process will take no more than an hour.

Ingredients:

• minced meat – 1 kg;
• egg – 1 pc.;
• loaf – 1/3 pcs.;
• onions – 2 pcs.;
• garlic – 3 cloves;
• tomato paste – 100 g;
• broth - 1 l;
• salt, pepper, oil, spices.

Preparation

1. From minced meat, eggs, and a soaked loaf, prepare preparations, place them in a mold and bake at 200 degrees for 15 minutes.
2. Sauté onions and garlic, add paste, broth, spices, boil and pour the products into the mold.
3. Bake the dish for another 15 minutes.
   

Potato soup with meatballs can even be cooked in water: it turns out rich, aromatic, satisfying and low-fat - an ideal dish for a thorough meal at lunchtime.

You can make changes to the basic recipe: add thin noodles, rice, beans and even mushrooms to the soup, and add bell peppers, celery and other vegetables to the carrot-onion fry. As for spices, there are no strict rules here either: add whatever suits your soul and taste preferences (but no more than 2-3 types).

Ingredients

• meat or prepared minced meat – 300 g;
• potatoes - 2 medium tubers (200 g);
• carrots – 1 pc.;
• onion – 1 small and 1 medium onion;
• chicken egg – 0.5 pcs.;
• cold drinking water – 1 tbsp. l.;
• table salt – 1 tbsp. l. (taste);
• fresh herbs - 3-4 sprigs;
• ground black pepper – 0.5 tsp. (taste);
• vegetable oil, odorless – 3-4 tbsp. l.

Total time: 55 minutes
Active time: 40 minutes
Yield: 5-6 servings
Calorie content: 51.31 kcal

Preparation

Prepare the necessary products: meat, vegetables, herbs, eggs and the list goes on. The ingredients are for a 2.5-3 liter pan.

You can make meatballs from pork, beef, chicken, lamb, other types of meat, or combine them. The main thing is that the finished minced meat is moderately fatty and viscous, then the meat balls will come out juicy, soft and will not lose their shape after cooking. This recipe used pork fillet.



Clean the meat from films, fat and veins, rinse to remove any bone chips, and wipe with napkins. Then cut it into pieces of arbitrary shape and twist through a meat grinder using a wire rack with small holes - this will make the minced meat more tender.



Chop the onion: a large onion (it will go into the vegetable frying) into a larger cube, and a small one (it will go into the meatballs) into a small one.



Add chopped onion, chopped dill, salt and ground pepper to the minced meat.



Beat the egg with vetch, pour about half of the resulting mass into the minced meat. The remaining part will not be needed - you can use it at your discretion (put it in an omelette, dough, etc.).



Mix the minced meat with the remaining ingredients. While stirring, add a spoonful of ice water - it will make the meatballs juicy. Knead the minced meat with your hands until it becomes viscous and pliable, then beat it on the bottom of the bowl.

If the minced meatballs turn out to be too liquid, you can add a little crushed crackers or semolina and let it sit at room temperature. A piece of bread soaked in a small amount of milk or kefir will also help correct the incorrect consistency.



Form into neat balls, scooping the minced meat with a teaspoon. If necessary, grease your palms with vegetable oil to prevent the meat from sticking. You should not make the meatballs large, as they will increase in volume during the cooking process. Cover the finished meat balls with film and place in the refrigerator.



Peel the potatoes, rinse and cut into cubes or cubes.



Typically, meatball soup is cooked using water or vegetable broth; broths based on meat or bones are less commonly used.

Pour water or broth into a saucepan, bring to a boil, add chopped potatoes. Cook for 10-12 minutes after boiling again.



While the potatoes are cooking, peel and cut into strips (grate on a coarse grater) the carrots.



Place the carrots and onions in a frying pan with a small amount of heated oil. Fry over medium heat, stirring, until soft.



Transfer the fried vegetables to the pan with the half-cooked potatoes. Stir and continue cooking for another 5-7 minutes.



Then place the meatballs in the soup, wait for the broth to boil and cook for 7-10 minutes.



The finished meatballs should float.



2-3 minutes before the end of cooking, add salt and season the soup with ground pepper and other spices (paprika, dill, garlic, etc.) to taste. Then remove the dish from the stove and let it brew under the lid for 10-15 minutes.

Serve the soup hot; each serving can be sprinkled with chopped herbs before serving.

Everyone loves meatball soup, with the exception of vegetarians. But we are not talking about them now. There is simply one most important ingredient in this soup - meatballs. But they can be different: from only one type of minced meat or from several, with or without additives. And the soup itself can only be vegetable or with the addition of cereals. Can you imagine what a variety of flavors this is? And this soup will become the most favorite for children, and if it’s for them, then the whole family will eat it too, without preparing a separate dish for everyone.

Delicious soup with peas and meatballs

How to make meatball soup

Our Russian meatball soup has ancestors from Italy and Azerbaijan. True, in Azerbaijan it is called “Dovga” and is prepared with kefir.
And in Italy for some reason they call it “wedding” soup, but they don’t serve it at weddings. It's interesting somehow.

So, the highlight of this soup is, of course, the meatballs.

Everyone prepares them differently.

But there are several points that will reveal their taste and make the cooking process faster.

First, add cumin to the meat before grinding. The meat will become much more flavorful.

Secondly, to make the minced meat juicier, add water if you are grinding with a blender. Of course, you don’t need to pour it into a meat grinder. The water will not only saturate the fibers a little, but will also help the motor grind the pieces.

It is better to form meatballs with wet hands.

If your balls are of different sizes, then there is no need to worry, no one said that they must be round and the same.

Be sure to salt the meat.

If you have minced meat from several types of meat, you can add an egg to it to thicken the mass.

And, if you like to use minced chicken, then add a tablespoon of semolina, which will make the dryish meat more juicy.

To prevent the soup from turning into porridge from minced meat, you need to lower the meat mixture into boiling water.

The balls will float as they cook.

Well, it’s up to you to decide what the ingredients of the soup will be. I will give you several recipes, choose what you like best.

Meatball soup in a slow cooker

This soup is more considered a children's soup, and when you have kids, you probably have a slow cooker. Personally, she simply saved me. You pack some food and go for a walk with your baby. We come back hungry, and everything is ready, fragrant and hot.

So, in this recipe we do not fry the vegetables, so again this is a children's soup.

Ingredients:

• 4 potatoes
• Half a kilo of minced meat
• 1 onion
• 1 carrot
• 1 tomato
• A little butter
• 2 cloves garlic
• Basil, dill
• Water 2-2.5 l

Add a couple of cloves of garlic, pepper and salt to the minced meat.

We will cook the soup immediately with the herbs. It is important to add it at the very beginning, and not at the end, the taste depends on it.

We cut vegetables and herbs.

In a slow cooker, everything cooks at the same time!

If this soup is cooked over a fire, then the vegetables are added in order.

Add vegetables and sprinkle with basil and other spices.

And here we add butter, which will give the broth a creamy, delicate taste.

You can add tomato and tomato paste.

Fill everything with water and set the mode. I call it “Soup”, there is also a “Cooking” mode.

Any minced meat is suitable. You can mix beef, pork and lamb (if available). Chicken is more dietary, and if your husband is a hunter, then cook it from venison or elk. By the way, I was treated to soup made from this kind of meat, it seemed that it was a little tough, but I didn’t notice much difference with the types that had already been tried.

Soup with meatballs and noodles: step-by-step recipe with photos

To increase the nutritional value, add vermicelli or pasta to this soup. I don’t accept pasta in soups, and I always replace them with noodles, vermicelli, pasta or gossamer. But they are indicated in the recipes.

By the way, this recipe is very close to Italian. And, if you freeze vegetables, then this habit will be very useful for you.

Ingredients:

• Chicken broth 2 l
• 2 carrots
• Bulb
• Tomato
• 3 potatoes
• Green beans
• One bell pepper.
• Pasta, pasta, durum wheat noodles

For the meatballs:

• 500 g beef
• 1 onion
• 1 egg
• 2 tbsp semolina
• Bunch of parsley
• 3 tablespoons grated cheese
• Basil, salt and pepper

1. Make meatballs: grind the meat in a meat grinder into minced meat along with onions, then add egg, semolina, spices, chopped parsley and grated cheese to this mixture.
2. Now we form balls, as in the photo. We wet our hands with water so that the meat does not stick and roll into balls or squeeze out even pieces through our fingers.

3. Now we prepare the soup itself. First, fry the vegetables (onions, tomatoes and onions) in heated vegetable oil.

4. Pour potatoes into a saucepan with broth. After boiling, cook the potatoes for 1-2 minutes.

5. Then add pepper and chopped beans. Cook for a couple of minutes and add the frying.

6. We do not add frying in advance, because it contains tomatoes that contain acid. And she, in turn, does not allow the potatoes to cook until tender.

7. After boiling, add vermicelli or pasta.

8. Place the meatballs into the boiling soup.

9. You need to cook for another quarter of an hour.

For flavor, add a little garlic, a mixture of peppers, and chopped herbs into the broth.

Let the soup sit and then sprinkle the bowls with grated cheese.

The soup will become thick, satisfying and very aromatic.

How to cook delicious soup with minced chicken meatballs

Minced chicken is more affordable than mixed chicken. It can be mixed with pork and then you get a more tender mass. But not everyone always has pork on hand.

You can take ready-made minced meat, or you can make it from chicken breast, if it suits you like a children's menu.

For the meatballs:

• 200 g minced chicken
• Bunch of greenery
• 1 egg
• 1 tbsp. spoon of semolina
• Salt pepper

1. Add greens, semolina and egg to the minced meat. We wait until the semolina swells a little. It will make the meatballs more complete and tender. It will also allow dry chicken meat to retain moisture.

2. Cut the onions and carrots into smaller pieces and fry in oil.

3. Add potatoes and fry to the broth (you don’t have to fry the vegetables, add raw ones).

4. Drop the meat balls into the bubbling broth and reduce the power to medium, otherwise the broth will not be transparent and cloudy.

5. Pour vermicelli or “spider web” into the prepared soup.

Watch a detailed video of soup preparation.

Step-by-step recipe for soup with meatballs, rice and potatoes

This recipe is more masculine because the soup is thicker and more nutritious. Yes, and the simplest one. Anyone can cook it, a man, a teenager, or an inexperienced housewife.

Ingredients:

• Carrot
• Potato
• Spices
• Onions for minced and frying

1. Add potatoes to cold water and cook until boiling, then add washed rice.

2. Now we prepare the minced meat: add chopped onions and spices into the total mass and form meat rounds. Try scooping out the mince with a teaspoon to get them to be approximately the same size.

3. The soup is cooked for five minutes and the meat ingredient is lowered into boiling water.

4. Fry it and put it in the soup.

5. At the end of cooking, remember about dried dill and a couple of bay leaves.

Remember that different spices bring out the flavor in the soup.

Potato soup with meatballs (with potatoes and vermicelli)

Potatoes and noodles don’t always go together, but that’s how they cook in our family. In general, soup without potatoes is somehow incomplete for us. It's like there's nothing to chew in it.

Ingredients:

• 300 g minced meat
• Water 2.5 l
• 1 carrot
• 1 onion
• 2 potatoes
• Vegetable oil
• Salt pepper
• Pasta or vermicelli half a glass
• 3 bay leaves

1. Put the water to boil and then chop the vegetables: three carrots, and chop the onions and potatoes.

2. Pour a spoonful of vegetable oil into the frying pan and saute the carrots and onion cubes.

3. You need to add spices and salt to the minced meat. Very aromatic meatballs are made with cumin.

4. The finished balls must be lowered into boiling broth to prevent them from turning into porridge.

5. We are waiting for the meatballs to float, this means that it is the turn of the chopped potatoes. After boiling, add pasta or vermicelli. Importantly, we are not talking about cobwebs here.

6. If you have cobwebs, then add it at the end of cooking, when the soup has not yet cooled down. This warmth is enough for her. If you boil it for even five minutes, it will turn into mush.

7. Then add the frying and cook it all for another 10 minutes on medium heat.

8. Add spices, peas, dried dill.

As a result, the ingredient composition of this soup can be changed at your discretion and to the taste of family members.

Children will be interested in finding multi-colored or shaped pasta in the soup.

You can add a stirred egg to it at the moment of boiling at the end of cooking. We call soups with this additive “soup with clouds.”

The main thing is that the temperature is such that the protein has time to coagulate.

Or, when serving, sprinkle the soup with grated cheese, such as Parmesan, which will also immediately become an unusual dish.

Any - chicken, pork, veal, beef and composite (usually 2/3 beef + 1/3 pork for a more tender texture). You can twist onions, garlic and even raw cauliflower together with meat. An egg, a little washed rice, dry semolina or breadcrumbs are also added to the meat.

You will find all the secrets of juicy meatballs at the end of the article, but now it’s time to cook!

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Meatball soup with rice and potatoes

This step-by-step recipe with photos is an impeccable classic.

About 35 minutes to prepare, satisfying, simple, familiar from childhood and very few pitfalls. Even a novice housewife can handle it!

The soup is perfect for weekdays. Men with traditional views love first courses with meat, and we are attracted to children by the shape and lightness of meatballs.

For a 3-liter pan we need:

• Potatoes - 5 pcs. medium size
• Minced meat (we use beef) - 350-400 grams
• Carrots - 1 pc. medium size
• Onion - 2 pcs. (small)
• Rice - 4 tbsp. spoons
• Salt - to taste (we use 1/3 tablespoon)
• Ground black pepper - to taste
• Bay leaf - 2 pcs.
• Favorite greens (we use parsley)
• Vegetable oil - for frying