Traditional recipes

Meatball soup

Meatball soup

The meatballs can be made with pork and beef, chicken or turkey. I made a mixture of veal and chicken.

And now let's make soup! Vegetables for soup are cleaned, washed and cut into cubes and boiled in a pot of hot water. Meanwhile, prepare the meat for the meatballs: mix the meat with diced onions, washed rice, beaten egg, chopped dill, salt and pepper. When the vegetables are almost cooked, turn on the heat, put the rice for the soup, and then put the meatballs in cold water with a wet hand. Boil until the rice swells. Add the borscht, then the diced tomatoes. If fresh tomatoes are put, they must be scalded in boiled water and the skin and stalks removed, then finely chopped or put in the food processor. While the soup is bubbling, add salt to taste, and after turning off the heat, quickly beat an egg and throw it over the hot shard, stirring with a fork to shake it. At the end we add the freshly chopped larch.


Meatball soup without rice

Iuliana22 sent a delicious recipe for meatless meat soup.

Ingredients Meatball soup without rice

1 bone (pork or beef) optional
500g minced meat (pork / beef or mixture)
Onions, carrots, celery, peppers, zucchini (or any vegetables you like)
1 or
Broth or tomato juice

Preparation Meatball soup without rice

Boil the bone in a large saucepan.
In the meantime, we cleaned, washed and chopped the vegetables. Prepare the meatballs: in a bowl put the meat, egg, half a finely chopped onion, a tablespoon of broth, salt and 2 tablespoons of soup. Mix well and shape the meatballs.
Strain the soup and put it back on the fire with the vegetables. When they are ready, add the broth and meatballs (these are done when they rise to the surface).
Season the soup with salt, pepper and thyme, if you prefer it sour add borscht, lemon or lemon salt. Leave for another 5 minutes and then turn off the heat. Sprinkle with larch or parsley. Good appetite!
(When forming the meatballs soak your hands in vinegar. The meat on the bone can be removed and added to the soup)


BITTER MEAT SOUP WITH BORSHIP

Sour meatball soup with borscht is loved by everyone.

Most of the time we prepare pork meatball soup, sometimes with a mixture of beef and pork, or just chicken, and we can sour it as well with lemon juice, vinegar or delicious cabbage juice. some regions of our country.

I present to you in the following my recipe today with meatball soup prepared from a mixture of beef and pork that I enlivened with a beef broth and the wonderful borscht of bran.

ingredients:

  • 500 gr. minced meat mixture (pork and beef)
  • 1 pc. rasol vita
  • 1 pc. parsnip
  • 2 carrots
  • 2 pcs. onion
  • 1 pc. little celery
  • Gras bell peppers
  • 2 tablespoons rice
  • 1 or
  • 400 gr. tomatoes in broth
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet paprika
  • 700 ml. tarate bags
  • ½ teaspoon thyme
  • salt and pepper to taste
  • 1 link leustean
  • 1 link parsley

For starters, I put cold water in a 5-liter pot and boil the beef broth together with the coarsely chopped celery stalk.

Before boiling, I take the foam from the top a few times until I get a transparent and clean soup, then I cover the pot with a lid and let it simmer for at least an hour and a half.

Put the carrot, celery and parsnip on the large grater, finely chop an onion and bell pepper, then fry them together in a pan with three to four tablespoons of rapeseed oil.

After they soften a little, sprinkle a teaspoon of paprika on top, mix a few more times and turn the vegetables in the pot prepared for the soup.

While they are on the fire, for 15-20 minutes, I take care of the meatball mixture. Finely grate an onion over the minced meat, add the egg and half a teaspoon of thyme, then sprinkle with salt and pepper.

At the end I add the two tablespoons of rice that I boiled before for 3-4 minutes and I homogenize them in the prepared composition.

I shape the meatball balls and add them one by one in the soup pot.

After half an hour, add the chopped tomatoes and a tablespoon of tomato paste.

Bring the borscht that I put in a kettle to a separate boil and pour it into the soup, adjust the taste of salt, then put the lid on and leave the pot on the fire for a few more minutes.

After a final check if the meatballs are cooked, turn off the heat and set the pot aside.

Only after it calms down, chop the parsley and the larch threads that will complete the special and sour taste of the wonderful meatball soup.

You can serve it with extra cream and a little fresh parsley sprinkled on top.


  • 650g minced pork
  • 100 g of rice
  • 2 tablespoons oil
  • 1 or raw
  • 500 ml broth
  • 3 liters of water approximately
  • 1 carrot
  • 1 pastranac
  • 130 g celery
  • 1 onion
  • salt
  • pepper
  • hardening oil
  • fresh parsley
  1. We clean and wash the vegetables.
  2. We cut all the vegetables into small cubes.
  3. Peel an onion and cut it into small pieces.
  4. We put the minced meat in a large bowl.
  5. Add the previously selected and washed rice, oil and egg.
  6. Season with salt and pepper to taste and mix until you get a homogeneous composition.
  7. From the resulting composition we form the meatballs, balls like a walnut that we form between the palms.
  8. In a pot put a little oil, add the vegetables and leave them to harden for 2-3 minutes.
  9. Add the onion, broth, water and salt to the pot and bring to the boil.
  10. When it boils, add the meatballs one by one in the pot and let it boil for about 35-45 minutes.
  11. When the soup is cooked, turn it off and add the finely chopped parsley.

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BITTER MEAT SOUP WITH BORSHIP

Sour meatball soup with borscht is loved by everyone.

Most of the time we prepare pork meatball soup, sometimes with a mixture of beef and pork, or just chicken, and we can sour it as well with lemon juice, vinegar or delicious cabbage juice. some regions of our country.

I present to you in the following my recipe today with meatball soup prepared from a mixture of beef and pork, which I enlivened with a beef broth and the wonderful borscht of bran.

ingredients:

  • 500 gr. minced meat mixture (pork and beef)
  • 1 pc. rasol vita
  • 1 pc. parsnip
  • 2 carrots
  • 2 pcs. onion
  • 1 pc. little celery
  • Gras bell peppers
  • 2 tablespoons rice
  • 1 or
  • 400 gr. tomatoes in broth
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet paprika
  • 700 ml. tarate bags
  • ½ teaspoon thyme
  • salt and pepper to taste
  • 1 link leustean
  • 1 link parsley

For starters, I put cold water in a 5-liter pot and boil the beef broth together with the coarsely chopped celery stalk.

Before boiling, I take the foam from the top a few times until I get a transparent and clean soup, then I cover the pot with a lid and let it simmer for at least an hour and a half.

Put the carrot, celery and parsnip on the large grater, finely chop an onion and bell pepper, then fry them together in a pan with three to four tablespoons of rapeseed oil.

After they soften a little, sprinkle a teaspoon of paprika on top, mix a few more times and turn the vegetables in the pot prepared for the soup.

While they are on the fire, for 15-20 minutes, I take care of the meatball mixture. Finely grate an onion over the minced meat, add the egg and half a teaspoon of thyme, then sprinkle with salt and pepper.

At the end I add the two tablespoons of rice that I boiled before for 3-4 minutes and I mix them in the prepared composition.

I shape the meatball balls and add them one by one in the soup pot.

After half an hour, add the chopped tomatoes and a tablespoon of tomato paste.

Bring the borscht that I put in a kettle to a separate boil and pour it into the soup, adjust the taste of salt, then put the lid on and leave the pot on the fire for a few more minutes.

After a final check if the meatballs are cooked, turn off the heat and set the pot aside.

Only after it calms down, chop the parsley and the larch threads that will complete the special and sour taste of the wonderful meatball soup.

You can serve it with extra cream and a little fresh parsley sprinkled on top.


Chicken meatball soup

Chicken meat soup is probably one of the favorite soups of children.

Although I also like the right one with tomato juice, because all the other 3 members of the family prefer sour cream soups, I adapt too & # 8230 :)))

Ingredients Soup with chicken meatballs

  • a chicken breast (to be bigger)
  • 3 tablespoons rice
  • a slice of celery root
  • a red bell pepper
  • a green bell pepper
  • a small onion + a small onion
  • two carrots
  • a parsley root (suitable in size)
  • a parsnip root (suitable in size)
  • 250-300 ml cream with 32% fat
  • juice from half a lemon or a cup (200 ml) of a little borscht
  • lovage
  • parsley
  • salt
  • pepper

Preparation Chicken soup

Prepare the composition for the meatballs.

Chop the chicken and put it in a bowl with two or three tablespoons of well-sautéed and drained rice, a finely chopped onion, an egg and salt to taste.

Mix well, vigorously, circularly, until the composition is well bound and firm enough to be able to form hairs from it.

White roots (except celery) and carrots (finely chopped) put them in 2-3 tablespoons of oil. Cook just a little, enough to catch the colored oil from the carrot. It helps both the taste and the appearance of the soup.

Before the water starts to boil, soak your hands in cold water and take a little of the meatball composition, form balls and put them in the pot. A ball of meat should be about the size of a small walnut.

When the meatballs rose to the surface of the water and the water boiled, clean the foam formed.

Put the slice of celery now, whole, and take it out at the end.

Let it boil for about 10-15 minutes, then add the finely chopped onion and the diced peppers. Add a tablespoon of salt.

Check when all the vegetables are cooked. If you have chosen to straighten the soup with a little borscht, bring it to the boil and add it now. Boil for 5 minutes.

Add half the finely chopped greens.

Put the cream in a bowl. Take the hot soup and put it over the cream, gradually, bringing it to about the same temperature as the soup. Pour the cream into the soup, adjust the taste of salt and pepper and turn off the heat.

If you do not add the soup with borscht but with lemon juice, add it now, at the end.

Add the rest of the greens and let the soup simmer for 10-15 minutes, then you can serve.

Another soup that eats well in our country & # 8211 Soup with pork ribs and cabbage juice


  • 650g minced pork
  • 100 g of rice
  • 2 tablespoons oil
  • 1 or raw
  • 500 ml broth
  • 3 liters of water approximately
  • 1 carrot
  • 1 pastranac
  • 130 g celery
  • 1 onion
  • salt
  • pepper
  • hardening oil
  • fresh parsley
  1. We clean and wash the vegetables.
  2. We cut all the vegetables into small cubes.
  3. Peel an onion and cut it into small pieces.
  4. We put the minced meat in a large bowl.
  5. Add the previously selected and washed rice, oil and egg.
  6. Season with salt and pepper to taste and mix until you get a homogeneous composition.
  7. From the resulting composition we form the meatballs, balls like a walnut that we form between the palms.
  8. In a pot put a little oil, add the vegetables and leave them to harden for 2-3 minutes.
  9. Add the onion, broth, water and salt to the pot and bring to the boil.
  10. When it boils, add the meatballs one by one in the pot and let it boil for about 35-45 minutes.
  11. When the soup is cooked, turn it off and add the finely chopped parsley.

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7 Comments

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Search for recipes & # 8230

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The recipe for the best meatball soup revealed by a housewife from Transylvania. Don't get tired of it!

Meatball soup. Soups are also recommended by nutritionists as a complete and balanced food, which moisturizes, nourishes us and helps us maintain our figure at the same time. Although most people tend to eat more soups when it is cold, they are recommended to be eaten hot in summer as well.

Today we present you a Transylvanian recipe for meatball soup, as revealed by a housewife, which will not be refused by any family member.

Ingredients needed for meatball soup:

& # 8211 600 g ground meat
& # 8211 2 onions
& # 8211 3 carrots
& # 8211 1 pepper
& # 8211 1 thread of parsnip
& # 8211 1 small celery
& # 8211 1 parsley root
& # 8211 1 gulie
& # 8211 1 large red
& # 8211 6 tablespoons rice
& # 8211 2 eggs
& # 8211 1 teaspoon paprika
& # 8211 200 g of cream (can and without)
& # 8211 parsley, larch
& # 8211 salt, pepper, vinegar or lemon juice

How to prepare meatball soup:

Step 1: Peel, wash and then cut into small cubes carrots, peppers, parsnips, gulia, parsley and onions

Step 2: Put all the vegetables in a pot with 4 liters of water and boil them

Step 3: Separately, boil 500 ml of water, in which you add 3 tablespoons of rice when it boils. Scald it for two minutes, then put it under a stream of cold water.

Step 4: Mix the minced meat, pre-cooked rice, egg whites from the two eggs, a chopped onion, parsley, paprika, salt and pepper to prepare the meatballs. The hair dryers should be as small as possible.

Step 5: When the vegetables in the large pot have boiled, add the remaining 3 tablespoons of rice and then the meatballs.

Step 6. Leave the soup on the fire for about 20 minutes, then add the diced tomatoes.

Step 7: Let it boil for a maximum of 10 minutes, then turn off the heat and add the parsley.

Step 8: When the soup cools, add the cream mixed with the remaining two yolks. Cream is not mandatory! You can consume it without it!

Step 9: Add to taste with vinegar or lemon juice and add salt and pepper to taste.

Step 10: All you have to do is enjoy the meatball soup with a hot pepper!

If you liked the meatball soup recipe, read more RECIPES HERE.


BITTER MEAT SOUP WITH BORSHIP

Sour meatball soup with borscht is loved by everyone.

Most of the time we prepare pork meatball soup, sometimes with a mixture of beef and pork, or just chicken, and we can sour it as well with lemon juice, vinegar or delicious cabbage juice. some regions of our country.

I present to you in the following my recipe today with meatball soup prepared from a mixture of beef and pork that I enlivened with a beef broth and the wonderful borscht of bran.

ingredients:

  • 500 gr. minced meat mixture (pork and beef)
  • 1 pc. rasol vita
  • 1 pc. parsnip
  • 2 carrots
  • 2 pcs. onion
  • 1 pc. little celery
  • Gras bell peppers
  • 2 tablespoons rice
  • 1 or
  • 400 gr. tomatoes in broth
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet paprika
  • 700 ml. tarate bags
  • ½ teaspoon thyme
  • salt and pepper to taste
  • 1 link leustean
  • 1 link parsley

For starters, I put cold water in a 5-liter pot and boil the beef broth together with the coarsely chopped celery stalk.

Before boiling, I take the foam from the top a few times until I get a transparent and clean soup, then I cover the pot with a lid and let it simmer for at least an hour and a half.

Put the carrot, celery and parsnip on the large grater, finely chop an onion and bell pepper, then fry them together in a pan with three to four tablespoons of rapeseed oil.

After they soften a little, sprinkle a teaspoon of paprika on top, mix a few more times and turn the vegetables in the pot prepared for the soup.

While they are on the fire, for 15-20 minutes, I take care of the meatball mixture. Finely grate an onion over the minced meat, add the egg and half a teaspoon of thyme, then sprinkle with salt and pepper.

At the end I add the two tablespoons of rice that I boiled before for 3-4 minutes and I homogenize them in the prepared composition.

I shape the meatball balls and add them one by one in the soup pot.

After half an hour, add the chopped tomatoes and a tablespoon of tomato paste.

Bring the borscht that I put in a kettle to a separate boil and pour it into the soup, adjust the taste of salt, then put the lid on and leave the pot on the fire for a few more minutes.

After a final check if the meatballs are cooked, turn off the heat and set the pot aside.

Only after it calms down, chop the parsley and the larch threads that will complete the special and sour taste of the wonderful meatball soup.

You can serve it with extra cream and a little fresh parsley sprinkled on top.


  • 650g minced pork
  • 100 g of rice
  • 2 tablespoons oil
  • 1 or raw
  • 500 ml broth
  • 3 liters of water approximately
  • 1 carrot
  • 1 pastranac
  • 130 g celery
  • 1 onion
  • salt
  • pepper
  • hardening oil
  • fresh parsley
  1. We clean and wash the vegetables.
  2. We cut all the vegetables into small cubes.
  3. Peel an onion and cut it into small pieces.
  4. We put the minced meat in a large bowl.
  5. Add the previously selected and washed rice, oil and egg.
  6. Season with salt and pepper to taste and mix until you get a homogeneous composition.
  7. From the resulting composition we form the meatballs, balls like a walnut that we form between the palms.
  8. In a pot put a little oil, add the vegetables and leave them to harden for 2-3 minutes.
  9. Add the onion, broth, water and salt to the pot and bring to the boil.
  10. When it boils, add the meatballs one by one in the pot and let it boil for about 35-45 minutes.
  11. When the soup is cooked, turn it off and add the finely chopped parsley.

Similar recipes

7 Comments

Leave a Reply Cancel reply

Search for recipes & # 8230

Like us!

Cake recipes

We all like sweets, desserts and especially cakes so every time we try to find a recipe for & hellip Read more… & rarr

What could you prepare as a dessert on a June weekend, something light but tasty and fragrant and & hellip Read more… & rarr

One of the simplest recipes with which you will make the best impression both in front of the guests and & hellip Read more… & rarr

Because it's strawberry season and from these you can prepare a multitude of recipes, I thought I'd make & hellip Read more… & rarr

Soft chocolate muffins inside - this recipe is not for diabetics! I don't want to upset anyone but & hellip Read more… & rarr


Meatball soup. 11 recipes with the most delicious meatball soups

I always liked meatball soup and I enjoyed it whenever I had the chance. Until I had to start making meatball soup. It's true that it's a bit meticulous and you have to adjust all the ingredients so that the meatballs are neither too small, nor too big, nor too crumbly, nor too hard.

And since no one is born educated, I had to look for the best recipes for meatball soup.

Here are the secrets for the most delicious meatball soup from perfect housewives.

Cook with gusto and good appetite!