Meatball soup step by step. Easy recipes for homemade soups with meatballs (step by step)

3 years ago

Everyone loves soup with meatballs, even those who, in principle, do not like first courses! This is such a universal lunch treat that is hard to go wrong with: if you are waiting for your children's friends to visit, if you need to feed the boys and girls of your friend, if your friends come to you at lunchtime - chat and have a snack, cook soup with meatballs, you can't go wrong!

5 Reasons to Make Meatball Soup for Lunch

1. Delicious
Are any additional comments needed when everyone knows that meatball soup is simply delicious? Have you ever met at least one person who would not like this dish (just don’t exaggerate, we are now talking a priori about those Homo sapiens who favor first courses)? No? Here's the same thing.

2. Fast
Prepare a couple of kilograms of minced meat and keep the children busy with artistic modeling - it has been proven by practice: the kids get just excellent balls-circles. After all the minced meat has been disposed of into meatballs, put the rounds on a board or plate covered with a regular plastic bag and freeze. After 2-4 hours, you can turn the bag inside out so that the meatballs remain inside. And voila - now you will always have ready-made meat balls at hand, thanks to which you can cook soup in 15 minutes, without allocating time for minced meat and meatballs.

3. Useful
Soups are generally a useful contraption, and if you also cook them without the usual heavy and rich broth on the bone, and even without oily frying, you will not be worth the price. You and soup. Not food, but a vitamin pill.

4. Loved by children, adults are nostalgic
Well, you see, soup with meatballs is such a portion of childhood. Delicious, fun, funny, carefree. Sit as much as you want over the plate, pick out meat balls, chew on potatoes. And dream about something good - how you grow up and become an astronaut, for example. Or suddenly, in your old age, you invent a time machine and return to those years when your mother cooked soup with meatballs for you, when you could not look for the best recipes for delicious dinners, when everything was simple and clear ....

5. Budget
Yeah, it’s budget: a handful of minced meat is the most expensive thing that will be in the pan. If you need even more economically, take half a handful and sculpt not meatballs, but peas. In general, one of the cheapest soups. It's nice!

How to cook meatballs

In a nutshell, meatballs differ from cutlets in a mere trifle - shape and size. Everything else is very similar. Meatballs are molded, like cutlet dough, from minced meat (any: meat, chicken, fish, vegetable) with the addition of a long loaf, semolina, rice, milk, eggs, onions, garlic, herbs, spices and seasonings. In very different combinations of the above, with the presence or absence of both, or even without anything at all, but only from minced meat. Of course, in the latter case, one cannot get flawlessly even rounds and perfectly tender lumps, but many people prefer a simple, purely meaty taste to them.

How to make meatballs for soup

1. Fill the stale white loaf with warm milk.

1. We cut the meat into small pieces and, together with the wet bread, pass it through a meat grinder. We do it twice, or even three times, achieving an ideally homogeneous consistency.

1. Finely chop the onion and herbs, send them along with salt and spices to the minced meat.

1. Beat the egg and, sending it to the minced meat, knead the cutlet dough.

1. Mix thoroughly, form a lump. And now we throw it into a bowl 10 times, adding minced meat from density minced meat.

1. We form balls the size of a walnut or smaller, greasing our hands with vegetable oil or moistening them with water.

1. Such a preparation of meatballs can be immediately put into action or frozen in plastic bags of 10-15 pieces in the freezer.

Recipe for the most tender meatballs

Soak the loaf crumb in milk, grind to a mushy state. We mix minced meat and "gruel" and skip a couple of times in a meat grinder. Salt and pepper. That's it, nothing more needs to be added.

Meatball soup lovers claim they can eat it for breakfast, lunch, and dinner. Of course, they exaggerate - eating the same dish every day, even the most beloved one, will quickly get bored, however, subject to a creative approach to the issue, you can, perhaps, actually cook the desired soup with meatballs, say, every other day. The main thing is to fantasize and try new and new options. And they can be - the darkness is dark! Here's an impromptu 10 easy meatball soup recipes. Having chosen one of them, please note that meatballs do not have to be cooked from pure minced meat - you can use the classic recipe or any other, the general principles of which are given above.

10 Meatball Soup Recipes

1. Soup with meatballs and melted cheese

Processed cheese is a budget remedy for ennobling a rather simple, let's be honest, meatball soup taste. Why not?

Ingredients:
250 g minced meat;
1 carrot;
1 onion;

20 g butter;
1 processed cheese;
2.5 liters of water or broth;
salt, herbs, pepper to taste.

We make meatballs from minced meat - the smaller, the more beautiful.

At the same time, dissolve the butter in a saucepan and lightly stew the onion, cut into small cubes. Add grated carrots on a fine grater, after a couple of minutes - potatoes, chopped into cubes. Fill with water (broth), bring to a boil, throw in the meatballs, and then reduce the heat and cook until the potatoes are ready - about 20 minutes. At the end, add the grated processed cheese, stirring, wait until it is completely dissolved in water.

Before serving, salt, add black ground pepper and herbs.

If desired, the same soup can be prepared in a creamy version - for this, ready-made meatballs must be taken out of the pan, puree the remaining contents of the pan, and then return the meatballs to the soup. A little more hassle, even more originality.

2. Soup with meatballs and homemade noodles

Well, it's not soup, it's some kind of miracle! Everything you love in one pot: juicy meatballs, soft homemade pasta, fragrant vegetable broth, and a delicate smell of bay leaf!… Not soup, but perfection. Of course, you have to tinker a little, but it's worth it.

Broth Ingredients

1/2 celery root;
1 celery stalk;
2 carrots;
1 onion;
1 large bunch of greens;
2 bell peppers;
a piece of pumpkin weighing 250-300 g;
3 liters of water.

For homemade noodles

1 egg;
1/2 tsp salt;
120-140 g flour.

2.5 liters of vegetable broth;
160 g homemade pasta;
300 g minced meat;
1 carrot;
salt, bay leaf, herbs, black and allspice to taste.

We clean the vegetables for the broth, put them in a saucepan, fill with water, bring to a boil, reduce the heat to a minimum. Cook under the lid for about 30 minutes, then let the broth cool slightly, and then filter through a sieve. Throw vegetables away.

While the broth is cooking, prepare the noodles - in a bowl of sufficient size, lightly beat the egg with salt with a fork, add 50 g of flour, mix. We spread another 60 g of flour on the work surface, there - the egg-flour mass. Knead to a smooth, elastic dough, adding a little more flour if necessary. Leave for 10 minutes, then roll out into a thin layer of arbitrary shape and cut into strips up to 5 cm wide. Sprinkle the strips with flour, stack on top of each other. We cut the noodles, "scattering" the resulting strips of dough on the work surface.

Soup. From fresh minced meat we form balls with a diameter of 1-1.5 cm. Pour vegetable broth into a saucepan, bring to a boil, throw in carrots, cut into thin circles. We spread the meatballs, and then immediately after boiling - homemade noodles and bay leaf. Bring to a boil, reduce heat and simmer for about 7-10 minutes until the noodles are cooked.

Serve with greens.

3. Recipe for soup with meatballs and buckwheat

This is not to say that this is the most classic version of meatball soup, but it has every right to exist - healthy, healthy and tasty. Fans of buckwheat will surely like this soup.

Ingredients:
250-300 g minced meat;
2 slices of white bread;
2 large potatoes;
1 carrot;
1/3 cup buckwheat;
2 liters of water or broth;

Pour the bread with warm water, squeeze and mix with minced meat until smooth. We form meatballs the size of a walnut.

Heat vegetable oil in a heavy bottomed saucepan. We clean the onion, cut it into the smallest possible cubes, throw it into the pan and simmer over low heat - until transparent and soft. After that, add the carrots, grated on a fine grater. Stew, lay buckwheat. Mix well, warming up the buckwheat (we reveal its aroma), then put the diced potatoes into the pan and pour the broth (boiling water). After boiling, add the meatballs, reduce the heat and cook until all the ingredients are ready (usually no more than 20 minutes), at the very end, adjust the salt and pepper, add greens if desired.

Delicious with buckwheat bread or buckwheat bread.

4. Soup with meatballs and rice

Thick and rich, this soup may well become a solo lunch even for those who are used to eating both the first and the second. It is satisfying, but not heavy, and therefore will not make you suffer from overeating, but will not leave you hungry either.

Ingredients:
300 g fresh minced meat;
1/2 tsp hops-suneli;
1/2 tsp paprika;
1/4 tsp granulated garlic;
3 medium sized potatoes;
1 large carrot;
1/2 cup rice;
3 liters of water or broth;
2 tbsp. l. vegetable oil or 25 g butter;

Mix fresh minced meat with seasonings, form small meat balls.

We choose a thick-walled pan, heat the oil and pass the diced onion on it. At the end, add carrots, bring it to softness. We throw potatoes - also in cubes. Pour the washed rice, pour water or broth. Bring to a boil, throw meatballs, bay leaf into the pan, reduce heat and cook until tender - about 20 minutes. Before serving, add salt, pepper, herbs to taste.

5. Soup with minced chicken meatballs

Very dietary, very light, very weightless soup! Suitable for those who are watching their figure, and those who are concerned about the proper nutrition of children, and those who, for one reason or another, are thinking about a therapeutic diet. By the way, if all of the above reasons are past you, try it anyway: the taste of this soup is so delicate that it is simply impossible not to fall in love with it.

Ingredients:
300 g fresh chicken fillet;
2 tbsp. l. semolina;
3 medium sized potatoes;
1 carrot;
1 large handful of vermicelli;
3 liters of water or broth;
25 g butter;
salt, pepper, herbs, bay leaf to taste.

We twist the chicken fillet through a meat grinder, add a little salt, mix with semolina, form meat balls the size of a walnut.

In a saucepan with a thick bottom, dissolve the butter, sauté the onion, diced until soft, and add the carrots, grated on a fine grater. After a couple of minutes, add the chopped potatoes. Pour in the water (broth), bring to a boil, then throw in the meatballs and bay leaf and reduce the heat to a minimum. Cook the soup with a light boil until cooked - about 20 minutes, then pour in the vermicelli, boil for a couple more minutes, and at the end add salt, pepper and herbs. We serve immediately. This soup should not be warmed up, try to cook exactly as much as you can eat at a time - vermicelli, after standing in the soup, will swell and become mushy.

6. Recipe for vegetable soup with meatballs

Not soup, but a kaleidoscope of colors! Red, yellow, green, orange - bright vegetables swirl in a beautiful dance, and the music that accompanies it sounds amazing: one-two-three, a spoonful of miracle, one-two-three, a little more, one-two-three, It will be delicious, one-two-three, just hold on!

Ingredients:
250 g fresh minced meat;
3 medium sized potatoes;
1 large carrot;
1 sweet pepper;
3-4 cauliflower florets;
2-3 broccoli florets;
2 tomatoes;
1 handful of green beans;
3 liters of water or broth;
2 tbsp. l. vegetable oil;
salt, pepper, herbs to taste.

From minced meat we form small meat balls - a diameter of not more than 1 cm.

We cut all the vegetables into small pieces - cubes, circles, stripes. Heat oil in a heavy bottomed pan, add vegetables and sauté until soft. Add meatballs, stew a little more, fill with water, bring to a boil, adjust salt and pepper, add herbs and turn off the heat. We let stand under the lid for a while, and then pour onto a plate and serve. Delicious with sour cream.

7. Soup with meatballs "Hedgehogs"

And this option, of course, will appeal to children - not only will mom cook soup with meatballs, but funny “hedgehogs” will also live in it! Well, who will be the first to eat everything, how much was given?

Ingredients:
250 g minced veal;
1/3 cup long grain rice;
1 carrot;
3 potatoes;
1 onion;
20 g butter;
spices, herbs, salt to taste;
2 liters vegetable broth or water

Mix fresh minced meat with rice, form neat balls with a diameter of 1-2 cm, no more.

In a saucepan with a thick bottom, melt the butter and quickly, shaking the pan periodically, fry the meatballs until a small golden crust appears - this is necessary so that the “needles” of the hedgehogs open up, but do not fall out.

We clean the carrots, three on a grater, put them in a saucepan. Add peeled and diced potatoes. A whole onion (can be unpeeled - the husk will give the soup a pleasant golden hue). Pour in water or broth, bring the soup to a boil, reduce the heat and cook until the potatoes are ready. We remove the onion from the pan, do not forget to salt, if desired, add spices and herbs and pour into plates.

8. Tomato soup with meatballs

Soup tastes very fresh! Tomato, moody, playful. Summer in a bowl, luxury in a spoon. Do not forget about meatballs - they will turn the soup into a masterpiece.

Ingredients:
300 g fresh minced meat;
2 kg of fresh tomatoes (can be replaced with canned tomatoes in their own juice);
1 tsp dry oregano;
100 ml dry white wine;
3-4 cloves of garlic;
2 heads of onions;
3 art. l. olive oil;
300 ml low-fat cream;
salt, pepper, basil to taste.

My tomatoes, put them in a baking dish, put peeled garlic next to it and put in the oven for 40 minutes, temperature 180 degrees.
We form small meat balls from minced meat.

Cut the onion into small cubes, sauté in a saucepan with olive oil. When the onion becomes soft and transparent, add the meatballs, stew, pour in the wine, boil for about 5-7 minutes on a minimum heat.

We peel the baked tomatoes from the skin, knead with a fork or blender, add the mass to the onion. Bring to a boil, pour in the cream, add salt, pepper, oregano. We turn off the fire. Serve with crackers or toasted baguette slices.

9. Potato soup with meatballs

Rich, thick, creamy - you can’t refuse such a soup, even if it is without meatballs. What if with them? If with them, then, consider, you won’t get out from behind the table! First - you will eat non-stop, and then - to recover from gluttony.

Ingredients:
4 large potatoes;
200 ml low-fat cream;
2.5 liters of broth or water;
300 g minced pork;
25 g butter;
1 onion;
1 carrot;
salt, nutmeg, pepper, herbs to taste.

From minced meat we form small meat balls with a diameter of up to 1 cm.

Lightly sauté onions in butter, add carrots, diced potatoes, pour in water and cook vegetables until tender. Puree with a blender, return the pan to the fire and lay the meatballs. Boil for about 5 minutes, pour in the cream, mix gently, add salt and spices, serve immediately. Delicious with crackers. Not bad if sprinkled with grated parmesan.

10. Soup with meatballs in a slow cooker

For those who are friends with a slow cooker, meatball soup will be a complete and unconditional victory: not only will it not take much effort to cook, it will also turn out great!

Ingredients:
250 g minced pork and beef;
2 potatoes;
1 carrot;
1 head of onion;
1 bell pepper;
3 art. l. sour cream;
2 liters of water or broth;
salt, pepper, suneli hops, herbs to taste.

Peel potatoes, cut into cubes, put in a multicooker bowl. There also - carrots, onions and peppers, cut into small cubes.

From minced meat we form meatballs of small size. We put them in the multicooker bowl on top of the vegetables. Add sour cream, spices, salt to taste, pour water or broth. We set the program "soup", turn on the slow cooker.

Serve with greens.

10 ideas how to diversify the meatball soup recipe

1. Before adding the meatballs to the pan, try lightly frying them in butter (or a mixture of butter and sunflower) - this simple action will not only bring a new flavor note to a familiar dish, but also give a pleasant golden hue to the broth.

1. Rice, buckwheat, noodles or vermicelli - all this is familiar and quite expected. And you try a non-standard move - cook soup on barley, corn grits, oatmeal or any other unexpected cereal.

1. And if borscht (it doesn't matter - red or green) is with meatballs, will it also be soup?

1. Green peas, beans, lentils - don't you think that legumes deserve to be cooked along with meatball soup? Do not be afraid of experiments, it is from them that culinary masterpieces are born.

1. By the way, would you like to try fish meatballs? Soup with such balls-balls will be very unexpected and tasty.

1. Kohlrabi, cauliflower, broccoli go well with the meat component, and if this very component is in the form of meatballs, healthy cabbage can be fed to any child.

1. If you are not alien to oriental trends in cooking, try to cook soup with meatballs in the Chinese style - add soy sauce and leek to the broth, it will be unusual and colorful.

1. How about Lithuanian meatball soup? Instead of broth, you need to take ... milk. Make up your mind?

1. Pickle, by the way, is quite a suitable option to be performed in a new role. Don't be greedy for pickles and this meatball soup will be a hit in your family.

1. Experiment with meat? In addition to the classic options with pork and beef, you can try horse meat or lamb. Well, or nutria. A rabbit. In general, any exotic is welcome.

Delicious and varied lunches, beautiful soups and many interesting dishes with meatballs!

Publication date: 27.10.2017

Everyone loves soup with meatballs, the only exceptions are vegetarians. But we are not talking about them now. It's just that the most important ingredient in this soup is one - meatballs. But they can be different: from only one type of minced meat or from several, with or without additives. Yes, and the soup itself can only be vegetable or with the addition of cereals. Can you imagine the variety of flavors? And this soup will become the most favorite for children, and if for them, then the whole family will eat it, do not prepare a separate dish for each.

Delicious soup with peas, meatballs

How to make meatball soup

Our Russian soup with meatballs has a progenitor from Italy and Azerbaijan. True, in Azerbaijan it is called “Dovga” and is cooked with kefir.
And in Italy, for some reason, it is called "wedding" soup, but they are not treated to it at weddings. It's interesting somehow.

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

They are all cooked differently.

But there are a few 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 grind with a blender. Of course, it is not necessary to pour it into a meat grinder. Water will not only nourish the fibers a little, but also help the motor grind the pieces.

It is better to form meatballs with wet hands.

If you have balls of different sizes, then you should not worry, no one said that they must be round and the same.

The meat must be salted.

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

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

In order not to get minced porridge in the soup, you need to lower the meat mass into boiling water.

The balls will float as they cook.

Well, what will be the components of the soup, it's up to you. Here are a few recipes, choose what you like best.

Soup with meatballs in a slow cooker

This soup is considered more for children, and when you have children, then perhaps there is a slow cooker. Personally, she just saved me. Pawn food and go for a walk with the baby. We return hungry, and everything is ready, fragrant and hot.

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

Ingredients:

• 4 potatoes
• Half a kilo of minced meat
• 1 bulb
• 1 carrot
• 1 tomato
• A little butter
• 2 garlic cloves
• 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 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 is cooked at the same time!

If this soup is cooked on fire, then the vegetables are laid in order.

Lay 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, tomato paste.

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

Any mince is suitable. You can mix beef, pork and lamb (if available). Chicken is more dietary, and if the husband is a hunter, then cook it from venison or elk. By the way, I was treated to soup from such meat, it seemed that it was a little harsh, but I didn’t catch much difference with the types already tested.

Soup with meatballs and vermicelli: a step by step recipe with a photo

To increase the nutritional value, vermicelli or pasta is added to this soup. I do not accept pasta in soups, and always replace them with noodles, vermicelli, pasta or cobwebs. But they are listed 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
• string beans
• One bell pepper.
• Macaroni, pasta, durum wheat vermicelli

For meatballs:

• 500 gr beef
• 1 bulb
• 1 egg
• 2 tbsp semolina
• bunch of parsley
• 3 tablespoons grated cheese
• Basil, salt and pepper

1. We make meatballs: we scroll the meat in a meat grinder into minced meat along with onions, then we drive an egg, semolina, spices, chopped parsley and grated cheese into this mass.
2. Now we form balls, as in the photo. Wet your hands with water so that the meat does not stick and roll the balls or squeeze uniform pieces through your fingers.

3. Now we are preparing the soup itself. First, fry the vegetables (onions, tomatoes and onions) in hot 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 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. Dip the meatballs into the boiling soup.

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

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

We leave the soup to infuse, and already in the plates we sprinkle with grated cheese.

The soup will become thick, hearty and very fragrant.

How to cook delicious minced chicken meatball soup

Chicken mince is more affordable than mixed. It can be mixed with pork and then you get a more tender mass. But not everyone always has pork in stock.

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 meatballs:

• 200 gr minced chicken
• bunch of greenery
• 1 egg
• 1 st. semolina spoon
• Salt pepper

1. Add greens, semolina and an egg to the minced meat. We are waiting for the semolina to swell a little. It will make the meatballs more holistic and tender. It will also allow dry chicken meat to retain moisture.

2. Cut smaller onions and carrots and fry in oil.

3. Add potatoes and fry to the broth (you can not fry the vegetables, add raw ones).

4. We lower the meat balls into the gurgling broth and reduce the power of the mode to medium, otherwise the broth will not be transparent and cloudy.

5. Pour vermicelli or "cobweb" into the cooked soup.

Watch a detailed video of cooking soup.

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 easiest. Anyone can cook it, and a man, and a teenager, and an inexperienced hostess.

Ingredients:

• Carrot
• Potato
• Spices
• Onions for minced meat 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 onion, spices to the total mass and form meat rounds. Try scooping the mince with a teaspoon to get them about the same size.

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

4. We roast 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 open up the soup.

Potato soup with meatballs (with potatoes and vermicelli)

Potatoes and vermicelli do not always go together, but in our family they cook just like that. In general, soup without potatoes is somehow incomplete for us. It's like there's nothing to eat in it.

The first course with meatballs is a great alternative to soups cooked on meat fillets. 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. Minced meat in the broth seizes within a few minutes. If you need to quickly prepare the first course, then meatball soup is a good choice. Today we will talk about cooking meatballs from minced meat, how to mold them correctly, cook them, and what needs to be added to them to make them juicy and fragrant.

The Secrets to 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 minced chicken are good in the soup - they quickly acquire the necessary softness in the broth and are very popular with children.

To give meatballs an unusual or interesting touch, various ingredients are added to them. Let's take a look at the most common ones that have taken root in many cuisines so that you can find a proven recipe for meatballs to your taste.

• For softness

Cooking "airy", porous and soft meatballs is very simple - add soaked and chopped bread crumb to the prepared minced meat. It is better to use yesterday's bread, but in no case fresh pastries. A couple of pieces of dried bread should be poured with hot milk or just water. The bread will swell. Drain the excess liquid, and chop the bread with a blender or turn it together with onions and minced meat through a meat grinder.

• For spice

If you are used to flavoring dishes with fresh herbs, 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 greens after cooking look very, very appetizing, try it!

• For "splendor"

In order for the formed meatballs to increase in volume during cooking and become more magnificent, it is necessary to add breadcrumbs to the minced meat. They, having absorbed the liquid from the broth, will swell, 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 minced meat, our recipe recommends waiting 7-10 minutes before shaping the balls so that these ingredients are well combined with 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 advises using butter - it will not make the taste of the dish heavier and will not make the broth fatter.

When preparing meatballs, pay attention to the following points:

• Choose minced meat of medium fat content. If it is with a lot of fat and fat, then it will transfer its fat content to the broth, and the dish will turn out to be high-calorie and unappetizing.
• The optimal size of meat balls is about the size of a medium walnut. Do not make too large copies, otherwise there is a chance that they will increase during cooking and will strive to “jump” out of the pan.
• Meatballs are molded by hand. If you do not have the desire to mess with minced meat, then you can use a teaspoon. It is necessary to scoop minced meat in portions with a spoon, make a round ball and lower it into boiling water. Just remember, in this case, the shape of the meatballs will be improvised and sloppy.
• Chicken eggs do not need to be added - they will make the resulting portioned balls hard, "rubber". To prevent the minced meat from falling apart, it must first be beaten off on the kitchen table or cutting board. When you put the meatballs in the soup, beaten and chilled minced meat will keep its shape well even without eggs.

We form meatballs for first courses

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

Wet hands before sculpting

To make the meatballs the same size and shape, they need to be molded by hand. Often, the minced meat is too “sticky”, when forming round cakes it sticks to the fingers and does not make it possible to make neat balls at all. This can be avoided by preparing a separate container of water before sculpting. Before taking a piece of minced meat, dip your fingers in water - and you will no longer have problems with sculpting meat balls, even if you are using the recipe for the first time.

"Soften" minced meat

Sometimes minced meat behaves unpredictably in preparation and at the moment before sculpting it becomes too dense and hard. 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 unyielding, then add 3-4 tbsp. tablespoons of melted butter. The oil will give the minced meat a more velvety and pleasant texture.

We cool the workpiece

Prepared minced meat balls must be cooled before dipping into the broth. After shaping, place them for 20-30 minutes on the bottom shelf of the refrigerator. Chilled meatballs keep their shape better and do not stick together when cooked.

How to cook

The meatball recipe is very simple. Even if you do not know how to manage minced meat, follow the step-by-step instructions, and you will certainly succeed. Sculpting "balls" from minced meat by hand is very funny, this process can be done together with children. We bring you a classic recipe for meat balls for soup so that you can easily remember it and prepare first courses without the hassle.

Cooking time: ~ 30 min.

Servings Per Container: 6.

To prepare meatballs at home for the first course, we need the following ingredients (based on a 3.5 l saucepan):

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

As an add-on (optional):

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

Let's start cooking

1. Finely chop the onion. Dissolve 1 tbsp. 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 onions, salt, pepper, and the remaining softened butter.

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

3. From the prepared minced meat, form a neat shape of meatballs with your hands - 8-10 g each ball. Put the molded balls on a cutting board and refrigerate for half an hour to cool.

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

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

Juicy, fragrant meatballs are ready! Bon appetit!

Now you know how to cook 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 cherishes every minute. Working housewives and young mothers, for whom it is important to cook not only tasty, but also quickly, will especially appreciate such a quick soup. Meatballs can be blinded 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 right temperature in boiling broth.

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Today we will talk about the old, good and everyone's favorite soup with meatballs. By "old" I don't mean that the soup stays in the fridge for a long time. On the contrary, a large pot of soup is eaten in 1-2 days, it turns out so tasty and rich. And by “old” I mean a time-tested recipe, according to which our mothers, grandmothers, great-grandmothers prepared soup for us ... Many people have known the taste of this soup since childhood and stroking the photo presents carefree childhood times. I remember my mother's voice through the open window: "Run home, eat." And you run home, quickly undress, squeeze your feet into slippers, wash your hands. Soft potatoes, tender minced meat balls, fragrant herbs and rich broth form a very tasty and hearty soup, loved by many since childhood. Let's make meatball soup together! I offer my favorite recipe, in the preparation of which it is very difficult to make a mistake - everything is described step by step with a photo. So a delicious lunch is guaranteed to you, I promise!

Ingredients (for a 3L pot):

• 300 g minced pork and beef;
• 1 carrot;
• 2 small onions;
• 2 medium potatoes;
• 2 tbsp rice
• 1 egg;
• greens to taste;
• 1 bay leaf;
• 1 clove of garlic;
• salt, pepper to taste;
• 2-3 tbsp vegetable oil for frying.

Delicious meatball soup recipe.

1. We will cook meatballs from minced meat with rice. Thanks to rice, meatballs are beautiful, even, neat. But in order for the meat balls in the soup to come out tender, juicy and not fall apart, the rice must first be boiled until half cooked. If you use raw rice, then it will absorb all the meat juice when cooking the soup and the meatballs will turn out dry. If the rice is boiled until cooked, then when it is boiled again as part of the meat balls, the rice will lose its shape and the meatballs in the soup may spread.
Rice is better to use boiled, round. Rinse the rice thoroughly under running water until the drained water runs clear. Fill with water 1: 2 and put on a slow fire.

2. After the water boils, boil the rice for another 1 minute and turn off the heat.

3. Leave covered for 10-15 minutes. The rice will absorb all the moisture, but will remain whole and undercooked inside. We leave it to cool down.

4. Peel the onion, wash and cut into very small cubes. If desired, you can use a large grater.

5. We shift the minced pork and beef into a deep bowl, break 1 egg, add the chopped onion. Salt and pepper.

6. Add cooled rice.

7. Mix everything.

8. We form meatballs. We collect the minced meat with a teaspoon and roll small balls with a diameter of 2-3 cm with moistened hands. Put them on a plate or board covered with cling film. We send the meatballs to the freezer so that they grab a little on the outside. In the meantime, prepare the rest of the ingredients.

Ready meatballs from minced pork and beef can be stored in the freezer for another 1-2 months. If you are going to often cook a delicious soup with meatballs, you can make preparations: arrange the meat balls in portions in bags and hide in the freezer. This will save a lot of time next time.

9. Peel the potatoes, wash and cut into small cubes.

10. Fill it with cold filtered water, add 1 bay leaf to the pan. We put on medium or strong fire.

11. Peel the carrots, wash and cut into very small cubes.

12. Pour 2-3 tablespoons into the pan. vegetable oil, heat it, then spread the carrots and onions. Fry until the onion is transparent.

13. We take out the meatballs from the freezer.

14. Immerse them in a pot with potatoes. By this time, the water should already boil.

15. When the water boils again and the meatballs float, add the onion and carrot roast.

16. Grind parsley, add it to the soup. Salt and pepper to taste.

17. Squeeze the garlic, cover the pan with a lid and turn off the heat. Let the soup brew for another 20 minutes.

Soup with meatballs is ready! Here is such a simple and easy step by step recipe with photos. It's time to pour the soup into bowls and call everyone to the table. Bon appetit!

I wonder how many of you have never eaten meatball soup in your life? As a child, it was a mandatory dish in preschools.

For the first time, I encountered the fact that they don’t give soup at all in kindergartens when I lived in the GDR for two years. But German preschool institutions, in principle, are very different from ours. At first I was worried, how could a child be without hot food, then she herself began to cook homemade soups very rarely. Now I enjoy making them again.

The benefits and harms of hot soup have been argued a lot and continue to argue. But a delicious and simple soup with meatballs, as it helped out millions of families, still serves them faithfully. Of course, if you eat the first dish every day, in which fat floats two fingers thick, health problems will appear.

And the broth of good meat, I think, will not hurt anyone. Sometimes, especially on cold days, you want to eat hot fragrant soup. I propose to diversify the home menu with a delicious soup with meatballs, especially since there are many recipes for a wonderful first course.

For you, in a selection of 4 simple and delicious meatball soup recipes. Choose the one you like: cook for the family with pleasure.

Soup with minced chicken meatballs with green peas

Let's prepare a light and very tasty soup with small meatballs and green peas.
We'll make our own stuffing. When buying meat in a store, you will never be sure of the quality of minced meat. It is not known where and by whom it was processed. Delicious meatballs will turn out if you mix lean pork and beef in equal proportions.

For a three-liter pot of soup, take:

• half a kilogram of minced chicken;
• four medium potatoes;
• one onion;
• one carrot;
• three hundred grams of frozen green peas;
• greens: dill, parsley, onion (does not matter, put the greens that are);
• bay leaf;
• salt and pepper.

Soup with minced chicken meatballs - a step by step recipe with a photo:

We put water on fire. Salt when it boils. Minced chicken pre-salt, lightly pepper, mix.
Stick the meatballs with wet hands in advance, then quickly put them one at a time in boiling water.

It is important to remember that no egg is added to such meatballs!

As soon as the broth with chicken meatballs boils, remove the foam and remove the fat that floats on the surface.
We put pre-cooked potatoes, peeled onions and carrots. We are waiting for the boil. If foam appears, remove.

After fifteen minutes, we throw green peas into the soup, not forgetting to rinse it with cold water. We put the bay leaf, cook for another thirty minutes. Five minutes before removing from heat, add greens.

It will take you an hour to prepare the soup. While the soup is cooking, make croutons in the oven, they will perfectly complement the vegetable broth with meatballs.

Soup with meatballs and vermicelli

If you need to cook something quickly, in a hurry, then the recipe for the simplest "lazy" soup with meatballs and vermicelli (without potatoes) is just for you.

To make about 2 liters of soup (about 4 servings), peel:

• 1 medium onion or 2 small ones;
• 2 medium or 1 large carrots;
• defrost 0.5 kg of minced meat and make meatballs out of it;
• vermicelli;
• salt, bay leaf, herbs, spices are added to taste.

The amount of vermicelli depends on the desired density of the finished dish. Instead of vermicelli, noodles or other pasta is quite suitable.

How to cook vermicelli soup with meatballs without potatoes - a simple recipe with a photo:

So, when all the ingredients are ready, you can start cooking the soup. To do this, pour a little more than 2 liters of water into the pan (during cooking, the water boils away), put the pan on high heat.

Put the onion into the water, whole, without cutting. After boiling water, turn off the gas and put the carrots. It is cut into circles or tinder on a coarse grater. So vermicelli soup with meatballs looks brighter.

After 10-15 minutes, meatballs from minced meat can be added to the pan. Cook over medium or low heat so that the soup does not "boil". When a gray foam forms from the meat, it must be removed. Salt the broth.

Check the dish for readiness after about 15 minutes. The carrot slices should be soft and the meatballs should be a uniform color inside and out.

Shortly before readiness, thin vermicelli, bay leaf, greens are added to the broth.

If the vermicelli is made from durum wheat, then it is worth cooking it for 7-10 minutes. You can use instant noodles - such a product can be put in a ready-made soup, mixed and closed with a lid.

Delicious, quick soup with meatballs and vermicelli is ready, set the table and call the family for dinner.

Spicy soup with meatballs and rice

Cook at home an unusual delicious soup with minced meat meatballs. The family will love it. As an addition, a piece of cheese butter will give the finished dish a special piquancy that will appeal to everyone at the table.

Component products are available in both winter and summer. The recipe for making rice soup is quite original and uncomplicated, despite the rather large number of ingredients. The hot first course has not only excellent taste and aroma, but is also very satisfying.

Ingredients required for cooking:

• 4 large cloves of garlic;
• 250 g minced beef;
• 1 beaten egg;
• salt;
• 2 tbsp raw rice;
• 1 bunch parsley, finely chopped;
• 1 medium-sized onion, finely chopped;
• 1 tbsp vegetable (sunflower, olive) oil;
• half a teaspoon of lemon pepper;
• 600 ml meat broth, fresh, which is preferable, or from cubes;
• half a liter of drinking water;
• 1 large carrot, cut into strips;
• 3 celery roots, cut into strips;
• 250-gram jar of Turkish peas (chickpeas) canned in their own juice;
• 450g jar of peeled tomatoes.
• To obtain cheese butter, you need products: 125 g of butter;
• half a teaspoon of garlic, crushed;
• 2 - 3 tbsp. parmesan cheese, freshly grated;
• parsley, finely chopped.

How to cook soup with meatballs and rice at home:

Peel the garlic. Crush one clove of garlic in a mortar or pass through a garlic press and mix well with minced meat, egg, raw rice, salt, adding a little chopped parsley.

Make 20 meatballs and set aside.

Chop the remaining 3 cloves of garlic as finely as possible or squeeze out the garlic. The resulting garlic gruel, together with finely chopped onion, simmer in a large saucepan under a lid over medium heat, not bringing to brown.

Pour the stewed onion-garlic mixture with meat broth and water, add carrots, celery, salt and lemon pepper.
Bring the contents of the pan to a boil and drop the meatballs into it. Cook for 20 minutes.

Then add peas, tomatoes, parsley leftovers and simmer for another 10 minutes. Rice soup with meatballs and vegetables is completely ready. For cheese butter, mix all the ingredients in a mixer or blender until smooth.

Pour the hot soup into bowls and serve, topping it with one full tablespoon of cheese butter per plate.

Video: meatball soup - step by step recipe with rice and potatoes