Soup with chicken meatballs and beans. Tomato soup with meatballs and beans

Prepare the necessary ingredients.

Sort the beans, removing debris and spoiled beans. Pour the beans completely with water, put on fire, after boiling, reduce the heat to a minimum and cook until tender (beans can be cooked from 30 minutes to 1.5 hours). The duration of cooking depends on the type of beans, and on whether you soaked them in advance. I did not pre-soak the beans and cooked for 30 minutes. And if the beans are pre-soaked for 5-7 hours, they will cook faster. Cover the pot with a lid while cooking. You don't need to salt the beans. When the beans are cooked, drain the water (we will no longer need it).

Peel the potatoes and cut into strips or small cubes.

Pour 3 liters of cold water into the pan, put the boiled beans, bring to a boil, add the potatoes, bring to a boil again and reduce the heat, cook for 15 minutes from the moment of boiling.

15 minutes after adding the potatoes, put the meatballs into the pan and continue to cook for another 10 minutes. Sprinkle salt and ground black pepper to taste.

Finely chop the peeled onion, and grate the peeled carrots on a medium grater. Heat the frying pan, pour in vegetable oil and after a minute put the carrots and onions, fry over low heat, stirring occasionally, for 2-3 minutes.

Put the fried carrots, onions and peppers into the soup with beans and meatballs, bring to a boil.

Finely chop the washed dill and parsley, add to the soup and remove from heat after a minute.

Fragrant, hearty soup with meatballs and beans pour into plates and serve warm. Bread garlic croutons go well with this soup.

Bon appetit! Cook with love!

Soft, boiled beans with small, fragrant meatballs - unusually tasty and satisfying. The recipe for this soup is very simple, even a beginner will be able to cook.

Bean soup is included in dietary, children's, gerontological and sports nutrition, and if it is also with meat, it will be especially useful. And you can cook it all year round.

What will be required

Beans

Cooking time depends on how dry the beans are. In winter, when it is dried, it will need to be soaked in cold water the day before. Best for overnight. For the soup, you need medium-sized white beans. Dark bean broth will color the soup in an ugly brown color. If there is only one, it must be cooked separately, washed and put in the finished dish at the very end. However, it will not be as tasty and healthy.

If you are using ready-made canned beans, you should also put them at the very end along with the bean broth from the jar. Then its color will not matter.

Meat

The most delicious meatballs are small in size - about the size of a walnut. They are always made from raw meat.
Any variety will do, preferably flesh without tendons.

It will turn out very well if you take different varieties of it in any proportions.

The meat must be washed and passed through a meat grinder twice.

For 3 liters of soup, you need about 400 grams of meat.

Other Ingredients

This recipe also includes:

• Egg for stuffing.
• 3-4 cloves of garlic.
• Onion - 1 pc.
• 2-3 small tomatoes.
• 1 bell pepper.
• Carrots, parsley, celery (root vegetables) - 1 pc.
• Parsley and celery (greens) - 2 teaspoons each.
• Dill - 2 teaspoons.
• Vegetable oil - 2-3 tablespoons.
• Salt, pepper - to taste.
• Beans - 1 cup raw or 1 can canned

Let's start cooking

Ground meat

The minced meat recipe can be varied, but the main component is ground meat. Before cooking, any meat must be properly washed.

1. Grind the meat twice through a meat grinder.
2. In the ground meat, add the egg, finely chopped onion and herbs.
3. Squeeze the garlic, salt, pepper.
4. Mix everything thoroughly.
5. From the whole mixture we make small balls, lightly roll in flour.
6. Set the plate of meatballs aside for now.
7. Put the onion and the whole carrot into the boiled water.
8. Next, add one meatball. Cook for 2-3 minutes after surfacing.
9. We take out the meatballs and set aside for now.

Advice

To make the minced meat more tender, you can not chop the onion, but grind it through a meat grinder along with the meat.

vegetable dressing

1. Heat vegetable oil in a frying pan.
2. Cut the onion into small cubes, put in a pan. Simmer until it becomes translucent.
3. Grate carrots and celery on a coarse grater. Add to onion.
4. Chop the tomatoes, add to the pan.
5. Remove seeds from bell peppers and add to vegetables.
6. Simmer on low gas for about 15 minutes. If there is not enough moisture, add a few tablespoons of broth.

Connecting the Components

1. Peel the potatoes, cut into small cubes, about twice the size of the beans, or so that it is the same size as the meatballs. Put in broth.
2. We fill the broth with soaked and washed beans. If you take already prepared, canned, then you need to put it five minutes before it is ready.
3. When half cooked, add meatballs and vegetables.
4. Cook for about 10 more minutes and turn off.

Advice

It will taste better if there is no skin on the tomatoes. Removing it is simple - dip the tomatoes for a few seconds in boiling water and peel them until they have cooled. The skin is easily removed.

Calorie content and cooking time

This soup is very satisfying, as it contains a large amount of protein. Beans and meatballs are wonderfully combined and mutually emphasize the taste.

And you can reduce its calorie content by replacing potatoes with a large number of vegetables. You can use chicken instead of pork.

One serving (300 ml) contains only about 75 kcal (if without potatoes) and 120 kcal if with it.

Note that it contains celery, and the body needs to spend more calories to process it than it gives.

It also takes a short time to cook. With well-soaked or fresh beans, everything will take you about an hour, along with preparatory work.

Good luck and bon appetit! We wish meatball soup to become your favorite dish. Especially the bean recipe!

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Cooking instructions

40 minutes Print

1. Meat cut into cubes. Soak the bun in milk. Chef's knife tool The chef's knife is a versatile and, in general, indispensable tool that will cope with any cutting work - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not prone to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to professionals.

2. Turn the meat through a meat grinder, preferably twice: the minced meat will be more tender. Tool Electric meat grinder A good meat grinder is powerful, stable and not too noisy. Other handy applications are the "reverse" function, which allows you to scroll the stuck pieces in the opposite direction, different attachments and overheating protection. According to the results of the test published in the 12th issue of the Afisha-Food magazine, the Kenwood MG 510 meat grinder turned out to be a good option.

3. Send the parsley leaves to the blender and squeeze the garlic into the same place. Grind. Tool Blender Any blender can handle the transformation of soup into puree. Though Braun, even Bosch, even Kitchen Aid. It's still not crushing ice. The main thing is that the jug should be glass or steel. Hot soup is not for plastic. There are, of course, immersion blenders that can be used to puree right in the pot. But the editors of the Afisha-Food magazine prefer those with jugs. They have better results.

4. In the twice ground minced meat, also pass 1 onion and the roll squeezed out after milk through a meat grinder. Tool Mechanical meat grinder It is possible to make several kilograms of minced meat in a mechanical meat grinder, but, especially out of habit, this is fraught with shoulder dislocation. However, if large-scale tasks are not worth it, it is not so bad - at least it takes up much less space than any electric one.

5. Add greens from the blender (you don’t need to grind it anymore). Mix thoroughly, best by hand. Salt and pepper. Mix again.

6. Cut the remaining onion. Cut the whole white part of the leek and a couple of green leaves into rings.
Crib How to cut an onion

7. Cut the carrot into small cubes. Also chop the celery.
Crib How to prepare celery stalks

8. Heat the olive oil in a saucepan and send all the chopped vegetables there. Cook over medium heat until soft, 2-3 minutes. Don't fry!

9. Then send thyme leaves and bay leaves to the pan. Pour in 1.5 liters of hot water, bring to a boil, reduce heat and continue to cook.

10. In the meantime, drain the juice from the beans. Send canned tomatoes and beans to the soup.

11. Make small balls from minced meat, the size of a walnut. For convenience, put them on the board. It is better to periodically moisten your hands with cold water - so the minced meat will not stick to your hands.

12. As soon as the soup boils, send all the meatballs there. Cook for another 5 minutes. As soon as the meatballs float, the soup is ready.

13. On plates! Serve with toasted grain bread. Bon appetit!

Chapter: Filling soups Cuisine: RussianServings: 4-6 Cooking Time: 45 min

Add to Cookbook Print RecipeSoups with meatballs are good not only in taste, but also because they cook quickly - almost like with stew. The beans in this soup are dry, but can be cooked with canned beans.

Ingredients

• 120-140 g white beans
• 250-300 g minced meat
• 1 bulb
• 1 carrot
• 3-4 potatoes
• salt pepper
• some green onions for serving, other greens
• bay leaf - optional
• 2-3 tbsp. tablespoons of vegetable oil

Cooking method

We put the beans soaked in a few hours to boil - it takes about half an hour. Pour 1.6-2 liters of water into the pan. When the beans are almost ready, add the diced potatoes.

In a frying pan heated with oil over medium heat, spread the grated carrots and finely chopped onions. Stirring occasionally, sauté the vegetables for 8-10 minutes, until the carrots are soft.

In a saucepan with almost ready potatoes, lay out small meatballs, molded from minced meat with salt and pepper. Salt and pepper the soup.

After 5-6 minutes, add vegetable dressing from the pan, cook the soup under the lid, over low heat, 5-6 minutes.

This time we did not sculpt meatballs - they were ready, frozen, lying in the freezer. It is very convenient - at any time they can be taken out and cooked without even defrosting.
If you're cooking with canned beans, put them in the pot right after the meatballs.

Rich, thick tomato soup with meatballs and beans from the category of easy recipes in a hurry. To save time, we use canned beans in their own juice or in tomato and ready-made minced meat mixed or from pork, beef, chicken. Fresh tomatoes are not needed in this recipe, we add a thick tomato to the vegetable fry - it will give the soup a rich tomato flavor.

If time permits, then for soup you can cook chicken or meat broth or cook soup with boiled beans, pre-soaking it for several hours and then boiling until tender. See step by step recipe with photos.

Ingredients:

• potatoes - 2 pcs;
• carrots - 1 pc;
• onion - 2 medium-sized heads;
• canned beans - 5 tbsp. l;
• thick tomato sauce - 2-3 tbsp. l;
• vegetable oil - 2 tbsp. l;
• minced meat - 250 gr;
• egg - 1 small;
• black pepper - 2 pinches;
• salt - to taste;
• sour cream - for serving.

How to cook tomato soup with meatballs and beans

While water or broth is heated to a boil, cut carrots, potatoes into strips, chop onions into small cubes.

We spread the potatoes in boiled water / broth, add some salt and wait for the boil to begin. Adjust the fire so that the boil is weak. Leave to cook until the potatoes are tender/soft.

In a frying pan with hot oil, sauté the onion until translucent. Add carrots, cover with a lid and simmer for five to seven minutes.

Add thick tomato sauce to softened vegetables. Mix, slightly increase the heat to fry the tomato, give the roast a rich sour taste.

While the vegetables are roasting, prepare the meatballs. Add chopped onion, beaten egg, salt and pepper to minced meat or chicken. We mix everything thoroughly.

From minced meat we form small round meatballs.

In the broth with the finished potatoes, add the tomato-vegetable fry.

Put the meatballs into the boiling soup. Stir so that they do not stick to the bottom and cook almost until the meat balls are ready (8-10 minutes).

Pour the canned beans into the soup, having previously thrown it on a sieve. Let the soup boil, cook for another five minutes and turn off. We leave the soup on the stove for ten minutes to brew, gain taste.

Serve hot tomato soup. You can add sour cream, and for lovers of spicy dishes, offer adjika or pickled, salted chili peppers.