Meatball soup
Origin of the recipe
Meatball soup is a classic of European and Slavic cuisine. Every family makes it differently: with rice, vermicelli, or simply vegetables. The key is juicy meatballs and a clear broth.
What do you need for cooking?
Ingredients
-
Chicken broth
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Potato
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Bulb
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Carrot
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Vegetable oil
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Salt and pepper
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Greens (dill, parsley)
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Bay leaf
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Minced meat (chicken or pork)
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Pot
- Pan
- Grater
Step-by-step recipe:
Step 1:
Peel and chop the vegetables. Peel the onion and carrot. Finely chop the onion and grate the carrot. Cut the potatoes into small cubes.
Step 2:
Heat vegetable oil in a frying pan, fry the onion until translucent, add the carrots, and cook for 5–7 minutes. This is the base for a flavorful meatball soup dressing.
Step 3:
Pour a liter of water (or chicken broth) into a saucepan and bring to a boil. Add the potatoes and simmer for 10 minutes.
Step 4:
Carefully lower the meatballs into the boiling liquid. Cook for 5–7 minutes, until fully cooked.
Step 5:
Add the fried onions and carrots to the pan, add the bay leaf, and season with salt and ground pepper. Cook for another 5 minutes.
Step 6:
Ladle the finished meatball soup into bowls. Garnish with fresh herbs and serve hot.
Cooking tips:
For more tender meatballs, add some bread soaked in milk to the minced meat.
Do not overcook the meatballs, as they may become tough.
