Mushroom soup with meatballs. Mushroom soup with meatballs Mushroom soup with meatballs

I cooked soup with dried mushrooms, they need to be washed under running water (if you cook with fresh mushrooms, then they need to be sorted out, cleaned, rinsed under running water and cut). Pour mushrooms (dried or fresh) with cold water and put on fire, cook for 35 minutes from the moment of boiling over low heat. If you cook with champignons, then they can be cooked for 15-20 minutes. The broth will be clear and rich.

Cut the peeled potatoes into medium sized cubes.

Put the potatoes and meatballs in a boiling mushroom broth and cook the soup over low heat for about 15 minutes.

Finely chop the peeled onion.

Grate peeled carrots on a fine grater.

Fry the onion and carrot until golden brown in a pan with the addition of vegetable oil, stirring occasionally.

Add fried vegetables, bay leaf, peppercorns to soup with mushrooms and meatballs, salt and cook for 5-7 minutes. Then remove the soup from the heat and let it brew, covered, for 15 minutes.

Serve a delicious, hearty, fragrant mushroom soup with meatballs to the table hot.

Bon appetit!

Fragrant and hearty soup with meatballs will become a favorite dish of your whole family. It is prepared extremely quickly and easily, and the kids will really like it, who will be happy to catch meat balls from it.

We offer a recipe for mushroom soup with meatballs with a photo, after reading which you can cook a delicious lunch. Your family members will appreciate it.

Ingredients

Servings: - + 14

minced meat 300 g
potato 350 g
medium carrot 1 PC.
bulb onions 1 PC.
Champignon 300 g
sunflower oil 30 ml
lavrushka 2 leaves
pepper, peas 4 things.
fresh herbs to taste

per serving

Calories: 74 kcal

Proteins: 4.3 g

Fats: 4 g

Carbohydrates: 5.2 g

50 min. Video recipe Print

First, prepare the meatballs. In order for the meat not to be bland, add a little salt and spices to the minced meat to taste. Beat lightly, this will ensure that the meatballs do not fall apart in the process. Roll into medium-sized balls and let them lie down in the refrigerator for a while.

Put a pot with 3 liters of water on the burner, and when boiling bubbles appear, add the prepared meatballs.

Your next step is to prepare the remaining ingredients. Cut the potatoes into arbitrary pieces (try to make them the same so that they boil evenly), carrots into thin circles, chop the onion into small cubes. Scrape off the ends of the mushroom caps, and then chop into slices.

Add the potatoes to the soup when the meatballs are cooked through enough.

After 10 minutes, start cooking the roast. To do this, heat the oil well in a frying pan, fry the onion until lightly transparent, then add the carrots and champignons. After the appearance of goldenness, transfer everything to the pan. Season with spices and salt. 5 minutes before the end of cooking, add chopped greenfinch.

This is interesting: you can add a "zest" to the soup by adding a spicy cheese component. Processed cheese is quite suitable for this role, which must be grated, and then, when the frying has already been added to the pan, pour it into the dish.

It is very tasty to serve mushroom soup with crispy croutons and a spoonful of sour cream. Such a first dish will take not the last place in the list of favorite recipes with which you will often delight your loved ones. With the use of a slow cooker, cooking stew will be even easier. Frying can be done right in the bowl of the appliance, and then add water and other ingredients. Bon appetit!

Soup with meatballs and mushrooms is a wonderful first course that combines the advantages of meat first courses and the lightness of mushroom stew. Fragrant, very tasty, rich and not at all heavy, this soup is appropriate on the table at any time of the year. This is a good recipe for a children's table (especially since kids are very fond of small meat balls), for fans of rational nutrition and healthy food. Another advantage that the recipe has is the available ingredients, ease and speed of preparation, the ability to vary the recipe to your taste by adding new ingredients, your favorite herbs and seasonings. The first dish with mushrooms and meat balls will also appeal to those who want to lose weight - this soup is low in calories, but at the same time hearty and healthy, it is well suited as a recipe for diet food. The dish is prepared in just an hour, even less. To prepare an amount sufficient for 6 people, we need:

300-400 grams of minced meat,
2-3 small onions,
1 carrot
3-4 small potatoes
100-200 grams of any fresh or frozen mushrooms (or a handful of dried ones),
2.5-3 liters of water,
1.5 2 slices of white bread
pepper, vegetable oil, herbs, salt and herbs - to taste.

Cooking

Meatballs: combine minced meat with bread soaked in milk, finely chopped onion (to taste), season as you like and mix thoroughly. We set aside.
Place a pot of water over medium heat.
We cut the potatoes into small pieces.
Finely chop the onion and carrot, lightly fry in vegetable oil.
Pour potatoes and fry into boiling water.
While the vegetables are cooking (20-15 minutes), we form small meatballs.
We put the meatballs in the soup.
We cut the mushrooms (soak dry ones for an hour), add to the soup.
When the minced meat balls begin to float, foam may appear - it must be carefully removed.
Season with salt, pepper, other spices, cook over low heat until tender.
Serve soup with herbs, season with sour cream, yogurt.

Before serving, it is recommended to let the dish brew a little under a closed lid, adding a little butter to it.

Instead of potatoes, you can add cereals to the composition - barley, rice or millet. The cereal is laid after the meatballs, in this case the dish is cooked until the cereal is ready.
If the meatballs are lightly fried before putting them into the pan, the taste will be more intense.
For meatballs, you can use not only ground beef and pork, but also a mass of poultry or fish meat - this will help reduce the calorie content of the dish, increase its dietary quality.
For a thicker broth, you can add a little fried flour or small vermicelli to the soup (it will make the broth especially tender in consistency).
Some housewives prefer not to cut the onion, but to lay the whole peeled onions, along with the potatoes, in order to catch them later. In this case, the carrot is also laid raw, and the soup is more fragrant and light.
You can add a raw egg and garlic to the minced meatball recipe - they will be even tastier.

Mushroom soup with minced meatballs is one of the best options for making soups based on mushrooms. You can cook in different ways: with fresh, with dry forest, with "urban" champignons and oyster mushrooms. Today we have for lunch - soup with champignons from the supermarket. Mushrooms with chicken are considered a classic of taste, but if you try to combine mushrooms with ground pork and beef, you will be surprised at the bias of some opinions: mushrooms with beef and pork in soup are hearty and harmonious gourmet!

How do we cook soup? Let's keep it light! To do this, first boil the potatoes, then send mushrooms to the soup, followed by meatballs, and at the very end - sautéed carrots and onions. Finally, season with spices and herbs. Shall we start?

On a note:

If the minced meatballs are runny, adjust the consistency by adding breadcrumbs or semolina.
To keep chopped greens in color and aroma, add it a minute before the end of cooking.

Ingredients

For soup:

water 1.5 l
potatoes 310 g
champignons 225 g
carrots 135 g
onion 100 g
dill 5 sprigs
salt 1 tsp
ground black pepper 3 pinches
sunflower oil 3 tbsp

for meatballs:

minced meat 200 g
onion 80 g
hard cheese 30 g
breadcrumbs 2 tbsp
salt 3 pinches
ground black pepper 2 pinches

How to cook mushroom soup with meatballs

Pour the required amount of water into the saucepan. Send to the fire and boil. Meanwhile, wash potatoes, peel and cut into small cubes. Once the water in the pot boils, add the potatoes. Cook until half cooked. The potatoes should become softer.
While the potatoes reach the desired condition, prepare the meatballs. Minced meat can be taken pork, pork and beef, chicken. It's up to you. Add grated hard cheese, breadcrumbs, finely chopped onion, salt and ground pepper to the minced meat. Mix all ingredients. Lifting the minced meat with your hand, beat it lightly several times on the kitchen board. So it will become more dense.
From the meat mass, form small balls the size of a quail egg. Maybe a little more. If the stuffing sticks, dampen your hands a little with water (and always do!).
Prepare the mushrooms. Rinse off dust. If desired, peel off the skin. Cut into small pieces, along with the legs. If you use forest mushrooms, they must first be boiled and only then used. Add prepared mushrooms to potatoes. First bring to a boil, and then cook for 10-15 minutes after boiling.
Now prepare the carrots and onions. Grate the carrots on a coarse grater, chop the onion finely. Fry in oil until light golden brown.
After 10-15 minutes, when the mushrooms are already cooked, dip the meatballs into the soup. Stir gently and bring to a boil. Boil until all the meatballs float.
As soon as the meatballs appear on the surface of the soup, add the sautéed vegetables. Salt and pepper. Taste and adjust salt, pepper and spices if needed. Cook after boiling for about 5-7 minutes.
Sprinkle with chopped dill and turn off the heat after a minute. Cover and let the mushroom soup with meatballs brew for about ten minutes.

Dishes that use mushrooms in their preparation always turn out to be unusually fragrant and appetizing. Adding mushrooms can make even the simplest of dishes gourmet. For example, soups. We cook them almost every day, while we want them to be tasty and varied. It is even better if the soup does not cook for long, because there is not always time to wait for the meat broth and other ingredients to cook.
It is this recipe for a light, quick and very tasty soup with meatballs and mushrooms that we want to offer you to cook. To reduce the cooking time of meat broth, we will use meatballs. Instead of cereals - vermicelli, which is also cooked very quickly. Well, the main component will be mushrooms, or rather champignons. They cook quickly and give the dish an incredible flavor. But, in principle, you can use any other mushrooms, just take into account the time required for their preparation.
Cooking mushroom soup with vermicelli and meatballs will take no more than half an hour. Agree, quite a bit! The quantity of ingredients is indicated for a two-liter pan.

Ingredients

250 g minced meat;
200 g fresh or frozen champignons;
1 onion;
1 carrot;
2 potatoes;
Vermicelli;
Salt, pepper, herbs to taste.

Cooking

We put water for soup in a saucepan on fire. While the water is boiling, we will make minced meat for the meatballs and the meatballs themselves. To the rolled meat, add finely chopped onion, salt, pepper.

Mix well and knead for a couple of minutes with your hands so that the minced meat becomes soft and uniform.

We form meatballs from minced meat about the size of a walnut. As soon as all the meatballs are ready, we send them to boiling, salted water.

Wash the champignons well, pour over with boiling water and cut into not too thin slices.

After the meatballs have boiled in the broth for about seven minutes, we send mushrooms to them. Let simmer together for about five minutes.