Quick and easy!

To prepare the first dish, soup with prepared meatballs you will need:

Ready Meatballs - 1 Pack
  Onion - 2 heads
  Carrot - 1 piece
  Potato - 6 pieces

First, thoroughly wash all the vegetables. Then peel the carrot from the peel. It is more convenient to use a peeler. She cuts a thin layer of peel.

Three carrots and fry with butter. It is more useful if it will be extra virgin olive oil.

and cut it into small cubes.

Add to the pan to the carrot. Fry for another 7 minutes until the golden onion is beautiful.
  We put a pot of cold water on the stove. If you use a slow cooker, then put the fried vegetables in the water in a bowl.
  Washing potatoes. If he is young, then the peel can simply be scraped off with a sharp knife.

At this time, it is tender and healthy due to the minerals and vitamins in it. Cut potatoes in meatball soup   into small cubes. Approximately size 1 cm.

Wash off starch with cold water.

It will take about 20 minutes. After that, cut the meatballs in half each. And add everything to meatball soup.
  Bring to a boil. Add bay leaf. And leave to brew.

From the history…
  At the moment, it is not known exactly when and where the meatballs appeared. This meat balls from minced meat or meatballs apparently borrowed from the European cuisine of Peter 1. Since it was in Europe that many dishes were made from minced meat.

By the way ...
  When choosing ready-made meatballs, be careful. The main thing is the shelf life of the product. They write it on the packaging or on the side seam. When you rub your finger on this inscription, it should not be erased. In appearance, the package should be intact, without visible damage. The appearance of meatballs is also of great importance. Each of them should be separate, not stick together. In shape, they should be similar and approximately the same size. It is better to choose meatballs with transparent packaging - so you can better see them before you buy.

From your experience ...
  Do you like meatball soup?

Fragrant hot soup with meatballs, what better way to warm your soul and body? Such a delicious soup is loved by everyone, from small to large. Cooking it is not at all difficult, as it might seem at first glance. In addition, this soup consists of simple and inexpensive products, but nevertheless, thanks to its zest in the form of soft and juicy meatballs, it is able to nourish and delight the household. All of them themselves will run to the table so that you won’t have to call! Very tasty and satisfying!

Meatball Soup - Classic Recipe

Tasty and fragrant soup, which practically does not require your participation in cooking!

Ingredients:

• 3 l of meat broth,
• 2 onions,
• 2 carrots
• 1 bell pepper
• 3 tbsp. l vegetable oil
• 300 g of potatoes
• 600 g minced meat,
• 2 eggs,
• dill greens,
• salt to taste.

Cooking method:

Add the eggs to the minced meat and salt. Form Balls. Cut carrots, peppers, onions, fry in oil. Bring the broth to a boil. Add chopped potatoes, reduce heat. Cook for 20 minutes. Add meat balls. Cook until the meatballs pop up, then add the fried vegetables. Cook for 5 minutes. Sprinkle with chopped dill.

Pike Caviar Meatball Soup

Ingredients:

• 400 g pike caviar
• 2 pike heads
• 4 potatoes
• 150 g breadcrumbs
• 1 tbsp. a spoonful of butter
• 1 egg
• 1 onion
• 2-3 tbsp. tablespoons of cream

Cooking method:

Cook the heads for 40 minutes, remove, strain the broth. Add potato cubes and salt, cook for 10 minutes. Free caviar from the films, add butter, cream, chopped onion, crackers, egg. Shuffle. Make the meatballs, add them to the soup and cook for another 10 minutes.

Turkey Meatball Soup

Ingredients:

• 400 g minced turkey
• 1 egg
• 4 potatoes
• 1 handful of pasta
• 1 onion
• black pepper peas
• greenery

Cooking method:

Cook the peeled onion with peppercorns for 30 minutes. Strain the broth. Salt. Add the cubes of potatoes. Let it boil. Mix the minced meat with the egg, salt, with wet hands, blind the meat balls. Put in boiling soup. Cook for 10 minutes. Add the pasta, cook another 10 minutes. Garnish with greens in plates.

Tomato soup with veal meatballs

Ingredients:

• 400 g minced veal
• 2 eggs
• 1 onion
• 3 tbsp. tablespoons of vegetable oil
• 3 meaty tomatoes
• 2 potatoes
• 1 bay leaf

Cooking method:

Mix the minced meat with 1 egg and chopped onion, salt, mold the meatballs with wet hands, fry for 5–7 minutes in oil. Put in boiling water, cook for 5 minutes with bay leaf. Add potato cubes and mashed tomatoes. Salt. Cook for 20 minutes.

Beef Liver Meat Soup

Ingredients:

• 350 g beef liver
• 1 egg
• 1 onion
• 1 carrot
• 1 bay leaf
• parsley

Cooking method:

Cut the washed liver into slices and pass together with the onion through a meat grinder. Add the egg, salt, mix, and blind the meatballs with wet hands. Cut the peeled carrots into cubes and cook with salt and bay leaf for 10 minutes in 1 liter of water. Add the meatballs and cook another 10 minutes over moderate heat. Add chopped parsley to the plates.

Meatball Soup

Ingredients:

• 350 g minced cod
• 1 onion
• 2 tbsp. tablespoons of vegetable oil
• 2 eggs
• 1 carrot
• ½ celery root
• dill greens
• pepper

Cooking method:

Dip the carrots and celery in boiling water, salt, cook for 5 minutes. Fry chopped onion for 3 minutes in oil. Add to the minced meat with one egg, salt, pepper. Blind balls, dip in a beaten egg. Put in soup, cook for 8-10 minutes. In plates, sprinkle with chopped dill.

Chinese meatball soup

Ingredients:

• 200 g beef liver
• 100 g shiitake mushrooms
• 1 onion
• 1 slice of white bread without crust
• 100 ml of milk
• 1 egg
• 1 carrot
• 1 bay leaf
• 1 teaspoon soy sauce
• parsley

Cooking method:

Slices of liver with onions and mushrooms through a meat grinder. Add bread and egg soaked in milk, salt, mix, and form balls. Cut the peeled carrots into cubes and cook with salt, soy sauce and bay leaf for 10 minutes in 700 ml of water. Add the meatballs and cook another 10 minutes over moderate heat. Add chopped parsley to the plates.

Meatball and Rice Soup

For broth:

• 1.2 liters of water
• 1 carrot
• 1 onion or leek
• a piece of celery root (if you like)
• 2 medium potatoes
• 4 sprigs of dill salt

For meatballs:

• 350 g minced chicken or turkey
• 1 onion
• 1/3 cup rice

Cooking method:

Pour water into the pan, put onions, carrots, celery root and put on fire. Finely chop the onion. Mix the minced meat, onion and rice. Solim. We form meatballs the size of a little more than a walnut. After boiling water, add meat balls and diced potatoes. Solim. Cook for 20 minutes. Before serving, sprinkle with finely chopped dill.

Meatball Noodle Soup

This delicious chicken soup will be cooked according to all the rules of cooking. And that means no flour products bought — just homemade noodles, long, mixed in eggs and milk. It is with such home-cooked home-made noodles that you can win the heart of any man.

Ingredients:

• chicken soup set (1 kg),
• minced meat (1 kg),
• boiled rice 1 kg,
• onion (3 pcs.),
• parsley
• dill
• spice,
• carrot,
• salt,
• vegetable oil.

For noodles:

• flour (400 grams),
• eggs (2 pcs),
• salt,
• milk or water (150 gr).

Cooking method

Grind a couple of onions with a blender and mix with minced meat, add spices and mix well. Leave it in the fridge and do some noodles. Sift the flour. Beat the egg and gradually pour the milk. Knead elastic homogeneous dough, it should also be infused for 30 minutes. Cook the broth from the soup set. It only takes 30 minutes. Add salt, spices. Now is the time to roll meat balls.

This work is a pleasure - attract children to it. We roll the dough into a thin layer and leave it for a few minutes so that it dries. Then we roll it from a roll and cut the spirals of noodles. They easily dissolve into long ribbons. Filter the prepared broth, put the meatballs in it, bring to a boil and place the noodles. Add the fried vegetables and cook for another 5 minutes. We lay the finished noodles on plates and serve hot.

How to Cook Meatball Soup in a Multicooker

Meatball Tomato Soup

Ingredients:

• Meatballs 300 g
• Tomatoes 2 pcs.
• Onion 1 pc.
• 1 carrot
• Potato 2 pcs.
• Vegetable oil 2 tbsp. spoons
• Salt, pepper, herbs to taste
• Water 6 m.

Cooking method:

1. Remove peel from tomatoes and grind in a blender. Cut the potatoes into small cubes. Chop the carrots and onions.
2. Put everything in the bowl. Use the "MENU / SELECT" button to select the "SOUP" program.
3. Press the “ENTER” button.
4. Use the "MENU / SELECT" button to select the "VEGETABLE SOUP" subprogram.
5. Press the "START" button.
6. At the end of the program add greens, salt, pepper and let stand for 10 minutes with the lid closed.

Beef Meatball Soup

Required Products:

• 1 liter of beef broth
• 200 g ground beef
• 2 potato tubers
• 2 onions
• 20 g of rice
• 30 ml olive oil
• 1 bay leaf
• ground black pepper

Cooking method

Wash, peel and dice potatoes. Peel, wash, finely chop the onion, put in the multicooker bowl, fry in olive oil in the Baking mode for 5 minutes. Stuffing minced meat with a portion of onion and rice, salt, pepper, and form the meatballs. Pour the broth into the multicooker bowl, add potatoes, meat balls, put the remaining onions, bay leaf, salt and pepper.

Mushroom Soup with Meatballs

Calorie content per 100 g - 71 kcal

Ingredients (3-4 servings):

• 1.5 l chicken stock
• 300 g fresh champignons
• 150 g lean pork stuffing
• 2 cloves of garlic
• 1 tbsp. l pine nuts
• bunch of green onions
• 2 tbsp. l vegetable oil
• 1 tsp Sahara
• 1 tsp soy sauce
• fresh coriander to taste
• ground black pepper and salt

Fresh green coriander can be replaced with dried. In the absence of this seasoning, the soup will turn out not so aromatic and tasty.

Cooking:

1. Peel the mushrooms, wash and cut into thin slices.
2. Thoroughly mix minced pork with pine nuts, crushed garlic, chopped coriander, soy sauce and sugar, salt.
3. From the resulting mass, form walnut-sized meatballs.
4. Pour vegetable oil into the bowl and turn on the “Fry” program for 25 minutes. Lightly fry the meatballs and place them on a plate.
5. Fry the champignons in the same oil, add finely chopped green onions at the end of the frying and fry together for 2 minutes.
6. After frying, put the meatballs in the bowl, pour the chicken stock and turn on the “Soup” program, select the “Pressure” mode, set the time to 30 minutes.
7. Sprinkle the finished soup with finely chopped coriander.

How to Cook Meatballs

To make meat balls tender, but juicy, you need to know some culinary secrets:

• Any minced meat is suitable for cooking - beef, pork and beef, chicken, turkey, or chicken with pork or chicken with beef, in general, which is available.
• Add minced salt, add black ground pepper, coriander, chopped onion and egg. Stir the meat mass.
    Recommendation: if the minced meat is from the store and you are not sure of its good quality, then it is better to add an egg to the minced meat so that the meatballs do not fall apart during cooking.
• If you cook minced meat at home, then you can not add an egg, but so that the meatballs do not fall apart during cooking, the minced meat should be beaten well or refrigerated well.
• I always add an egg to the stuffing, it’s just faster for me, you don’t have to spend time cooling the stuffing.
• Dip meatballs always only in boiling water.
• Size is small: we make each ball a little smaller than a walnut.
• We make meatballs with wet hands.
• If there are a lot of components in the mincemeat, it is beneficial to beat off each ball: first, the meatball rolls up to a round shape, and then it is thrown several times with an effort from one palm to another.

• To spoil this first dish is almost impossible, as it is very tasty. But to make it ideal is possible, given some tips.
• To prepare delicious meatballs, use the following tricks: add soaked white bread (loaf) to the minced meat; before pouring them into the soup, fry them lightly and in a pan (this will give the soup great richness and appetite); make small cutlets to fit everyone.
• Before pouring the finished dish on plates, let it brew for at least 5-10 minutes. You can decorate with fresh herbs.

Every housewife must know how to cook meatball soup. Cooking it takes very little time and is not difficult, by varying the recipes you can achieve many spicy flavors, and as a result we get a very nutritious and healthy first course for the whole family. Bon Appetit!

Soup with meatballs has been popular for many years, but how to make minced meatballs for soup so that they are juicy and do not fall apart in the soup? It’s easy to cook such meatballs, you just need to follow the basic rules for their preparation, and you will get tender and fragrant meat balls.

How to make minced meatballs for soup recipe with step by step photos

1. The taste of the prepared meatballs largely depends on the meat of which they are made. Of course, you need to use quality fresh meat. At the same time, the meat should not be greasy, because from it on the surface of the soup there will remain an ugly greasy coating.

It is best to use a mixture of several types of meat for cooking meatballs, but you can also cook them from pure pork, beef, lamb or chicken. Roll a suitable piece of meat through a meat grinder. It is even advisable to pass it through a meat grinder twice so that the minced meat is the most tender.

2. To give meatballs juiciness, you can add onions to them. Two hundred grams of meat will be enough for half a small onion.

Onions should be either finely chopped or grated on a fine grater (this is the best option). Add the onions to the minced meat, salt and add black ground pepper or a mixture of peppers so that the meatballs get a richer taste.

If you use absolutely dry meat or just want to make meatballs the most juicy, you can pour a tablespoon of melted butter into the minced meat.

3. Now mix the minced meat thoroughly. This should be done not with a spoon, but with your hands, so that all the ingredients are most evenly distributed.

You can even beat the stuffing. To do this, raise the minced meat and toss it onto the cutting board, so repeat about ten times.

4. After mixing the minced meat, you can proceed to the formation of meatballs. Immediately place a plate of water near you and wet your palms so that the meatballs do not stick to your hands.

Use a teaspoon to take a small amount of minced meat. Meatballs should not be large, the most suitable size is 1.5-2.5 centimeters.

5. Now roll the minced meat between your palms to make a round ball. Put the finished ball on a plate, moisten your hands with water again and roll the same balls from the rest of the minced meat.

Try to make them all the same size.

6. Pour water into a pot and boil it. Add a little salt and bay leaf to boiling water. Put the meatballs in the water and wait until it starts to boil again. Now make the fire a little smaller. When the foam appears on the surface, be sure to remove it with a spoon.

7. Cook the meatballs for seven to ten minutes, depending on the size of the balls. After that, carefully remove the meatballs from the broth with a slotted spoon and place them on a plate.

Now cook soup with potatoes and vegetables on this broth, and return the meatballs to the pan already when the soup is completely ready. Thanks to this, the soup will turn out delicious, and the meatballs in it will remain whole, beautiful and tender.

As for how to make minced meatballs for soup with different tastes, if you wish, you can add grated cheese, fried carrots or fried onions to the minced meat, change the composition of spices and combine types of meat.

How to make minced meatballs for soup at home, simple, fast and tasty!

Simple, fast and incredibly tasty meatball soup is a favorite "first" for many. They cook it both in plain water and in meat, fish or vegetable broth. For minced meat use all sorts of meat, liver, fish and even vegetables. It all depends on personal preferences and available products.

Soup with meatballs - step by step recipe with video

A step-by-step video recipe will clearly show how to properly cook meatball meat soup on vegetable broth. Cooking does not take much time, and the result will delight loved ones. The main thing is to prepare all the necessary products and follow the video instructions exactly.

• 1.5–1.7 l of water;
• 2 medium carrots;
• 1 onion;
• 1 root of parsnip;
• 2 large potatoes;
• salt, peppercorns, bay leaf;
• 2 garlic cloves;
• 1 tbsp butter.

For meatballs:

• 200 g of minced pork;
• a small onion head;
• salt pepper.

Cooking:

Soup with meatballs with a slow cooker - step by step photo recipe

Cooking meatball soup in a slow cooker is even easier. It will turn out truly dietary, but at the same time rich.

• 200 g chicken;
• 1 onion;
• 1 small carrot;
• 4 potatoes;
• 4 tbsp raw rice;
• half a raw egg;
• salt, bay leaf.

Cooking:

1. Finely chop the half of the onion, grate the carrots coarsely, cut the peeled potatoes into arbitrary slices.

2. Pour 3.5 liters of water into the multicooker, set the “double boiler” mode and load all chopped vegetables at once. After boiling, wait another 5 minutes and fill in the thoroughly washed rice.

3. Chicken fillet with the remaining half of the onion, pass through a meat grinder with a fine grill. Add the egg to the minced meat (you can do without it), salt and pepper to taste. Fight it well and form tiny meatballs.

4. After 10 minutes after laying the rice one by one, dip the meatballs into the soup, salt it to taste, put the lavrushka and cook for another 30 minutes in the "stew" or "soup" mode.

How to Make Minced Meatball Soup

Never cooked soup with meatballs and don’t know all the subtleties of cooking this dish? No problem! Step-by-step instructions tell you about all the nuances.

• 300 g of clean boneless and veined meat;
• 1 tbsp decoys;
• 3-4 potatoes;
• 2 small onions;
• 1 carrot;
• 2 cloves of garlic;
• bay leaf, salt, black pepper.

Cooking:

1. To make especially tender and tasty meatballs, use only your own minced meat. To do this, scroll the meat in a meat grinder strictly with a fine grill at least 2 times.
2. Add one finely chopped onion, grated or also minced through a meat grinder.
3. Stir, add semolina, salt and a little black ground pepper. By the way, adding an egg is not necessary at all. Firstly, the meatballs are too small to fall apart, and secondly, the egg will make them harder. Thirdly, the egg broth will slightly cloud.
4. Leave the minced meat to swell the semolina for about 15–20 minutes. Then beat it off well (pick it up several times, lift it and throw it back into the bowl with force).
5. Form products ranging in size from a walnut to a small cherry, lay them on a plank and send them to the refrigerator.
6. Pour water or prepared broth into the pan. Boil and lower the chopped potatoes.
7. Chop the onions and carrots at random. If desired, fry until golden brown in oil or immediately throw in boiling soup.
8. Once the potatoes are almost cooked, lower the meatballs one at a time. (For a richer flavor, the product can be slightly fried in oil). Important: before laying, set the fire to a minimum, this will avoid clouding of the broth.
9. After laying the meat balls, cook the soup for another 7-10 minutes. All meatballs should float to the surface.
10. At the end, squeeze the garlic into the pan and optionally add any available greens.

Chicken Meatball Soup

Any meat, including chicken, is suitable for meatballs. To make the soup more satisfying, you can add buckwheat, rice, noodles or vermicelli to it.

• 300 g of minced chicken;
• 2-3 potatoes;
• onion head;
• carrot;
• clove of garlic;
• some greenery;
• frying oil;
• salt pepper.

Cooking:

1. Pour 2 liters of water into the pan and put it on the fire.
2. While the water is boiling, peel the vegetables. Cut the potatoes into cubes, carrots with thin strips, chop the onion in any way.
3. Once the water boils, dip the potatoes into it.
4. Fry the carrots in butter or vegetable oil until soft and immediately transfer to a boiling soup.
5. In minced chicken (you can use either ready-made or self-twisted) add chopped onion, salt it and pepper. Wet balls of the same size with wet hands.
6. One by one, dip the meatballs into the pot with the simmering soup and cook for another 15 minutes.
7. Chop the garlic and greens finely, sprinkle with coarse salt and pepper, gently grind all the ingredients with the flat side of the knife. Season the finished soup with the resulting mass.
8. After another 1-2 minutes, turn off the heat and let the dish stand for a while.

Meatball and Rice Soup

Rice soup with meatballs is hearty and rich. Stuffing, as well as rice, you can use any. As a basis, you can take the broth.

• 1/2 tbsp. rice;
• 2.5–3 liters of water;
• 600 g of minced meat;
• 4–5 potatoes;
• carrot;
• a pair of onion heads;
• a pinch of curry or turmeric;
• salt;
• for frying oil.

Cooking:

1. Salt and pepper the minced meat, add one chopped onion, beat well and form small meatballs with wet hands.
2. Boil water or broth.
3. Wash the rice in several waters, peel the potatoes and cut into cubes.
4. Load the prepared rice and potatoes and cook after boiling for about 10-15 minutes.
5. Peel the second onion and carrot, chop arbitrarily and quickly fry in oil until soft and light golden.
6. Transfer the roasting to a slightly boiling soup, send one piece of meatball to the same place.
7. After 10 minutes, add to taste, drop a pinch of seasoning and turn off the heat.

Recipe for Meatball and Vermicelli Soup

For lovers of pasta, soup with meatballs and noodles is more suitable. Cooking it is also simple and fast.

• 300 g of minced meat;
• raw egg;
• 2 tbsp breadcrumbs;
• 100 g thin vermicelli;
• 2-3 potatoes;
• one carrot and one onion;
• it tastes like salt, pepper and other seasonings.

Cooking:

1. In the meat from any meat, add the egg and crackers. Stir well and beat.
2. Wet your hands regularly in water, blind small meatballs.
3. Put the water to bask in a fire. Peel the vegetables at this time. Cut the potatoes into cubes (the size of meatballs), onions - a quarter of the rings, carrots - in strips.
4. Send potatoes to boiling water, and fry the carrots and onions in oil. (If desired, all vegetables can be loaded raw, the soup will be more lean and dietary).
5. 10 minutes after laying the potatoes, lay the roast and the previously prepared meatballs.
6. After another 10 minutes, add a thin vermicelli, salt to taste and after boiling again turn off the heat.
7. Let the soup brew for at least 10–15 minutes so that the vermicelli “reaches” but does not digest.

Delicious cheese soup with meatballs - detailed recipe

Cheese soup with meatballs is very unusual in appearance, but terribly appetizing in taste. To prepare it, only two processed cheese of strictly good quality will be added to the main list of products.

• 400 g of meat (pork, beef);
• 5-6 potatoes;
• medium onion;
• a small carrot;
• 3 l of water;
• frying oil;
• pepper, salt, lavrushka;
• 2 cream cheese cakes.

Cooking:

1. Scroll the meat in a meat grinder, add salt to the meat and beat it. With wet hands, stick small, uniformly sized balls.
2. Put a pot of water on the fire, and as soon as it boils, add a little salt and lower the potatoes cut into arbitrary slices.
3. Warm the butter in a pan (butter or vegetable, if desired). Put the chopped quarter onion rings and coarsely grated carrots.
4. Sauté the vegetables until golden brown. Then put the meatballs in the pan and, stirring very carefully and not too often, lightly fry them for 5 minutes.
5. Put the contents of the pan in a pot where potatoes are already cooked.
6. Cheese cut into small cubes and straighten there. Stir well so that the cheese is sold faster. Add and season to taste.
7. Cook another 10-15 minutes, at the end do not forget to get a bay leaf.

How to Cook Potato Soup with Meatballs

Potato soup does not have to be cooked in meat broth. It is enough to throw meatballs into it and the effect will be the same, and time will take several times less.

• 500 g minced pork;
• 3 tbsp breadcrumbs;
• 5-6 potatoes;
• large carrot;
• medium onion;
• a pair of bay leaves;
• salt and pepper.

Cooking:

1. In the prepared pork mince, add breadcrumbs, a little salt and pepper. Shuffle and mold medium-sized meatballs.
2. Boil water (about 3 liters). Dip the diced potatoes into the pan.
3. Peel the carrots and onions, chop them randomly. Fry until light gold in vegetable oil or raw send to soup.
4. After boiling again, lower the meat balls. Mix gently so as not to damage them and continue cooking for another 15–20 minutes.
5. About 5 minutes before the end of the process, be sure to throw the lavrushka into boiling soup.

Meatball Soup for Kids - A Very Useful Step-by-Step Recipe

If you decide to cook soup with meatballs for a small (up to a year) child, then the following recipe will help, which suggests making balls from boiled, not raw meat. It is best to use veal or turkey.

• 650 ml of water;
• 100 g of meat;
• average carrot;
• 2 potatoes;
• a pair of quail eggs;
• small onion.

Cooking:

1. Pour an arbitrary amount of water into the pan. Once it boils, lower a slice of well-washed meat. Bring to a boil and cook over low heat for about 40-50 minutes.
2. Put the boiled meat on a plate and let cool slightly. You can use the broth for cooking “adult” dishes.
3. Pour soup water into a clean saucepan. After boiling, dip the carrot straw and finely chopped onions.
4. After 10 minutes, add the potatoes, cut into small cubes. Continue cooking for another 10-15 minutes.
5. At this time, grind the boiled meat with a blender. Add quail eggs, a little salt. Shuffle, blind small meatballs.
6. Once the potatoes are cooked completely, toss the meatballs and bring to a boil over low heat.
7. After the items come up, salt and pepper the soup and cook for a maximum of a couple of minutes.
8. In a ready-made soup, lower the lavrushka, cover and let it stand in this state for a couple of minutes. After that, be sure to discard the bay leaf.

Recipe - Fish Meatball Soup

Unusual fish soup with meatballs again from the fish will appeal to all households. And cooking it is not nearly more difficult than usual. For cooking, you can take both ordinary water and ready-made fish or vegetable broth.

• 2.5 l of water;
• 3-4 potatoes;
• middle head of onion;
• carrots are small;
• a bunch of dill;
• bay leaf;
• salt.

For minced fish:

• 400 g fish fillet;
• 3.5 tbsp breadcrumbs;
• 1 egg
• salt and spices.

Cooking:

1. Fish fillet (it is better to take pollock, hake, chum salmon or salmon) twist in a meat grinder or chop with a blender. Add salt, spices, small crackers and an egg. Stir into a homogeneous mass, lightly beat off and with small hands form small balls.
2. Boil water in a saucepan, add salt and load sliced \u200b\u200bpotatoes and bay leaf.
3. After another 3-5 minutes in a slowly boiling broth, lower the fish balls and cook together for about 15 minutes.
4. Peel the carrots and onions, and cut into thin strips. Fry the vegetables in oil until light golden or load immediately in raw form, as you like.
5. After 5 minutes of slow drilling add salt, pepper and finely chopped dill. After a couple of minutes, turn off the gas and let the soup brew for at least 15 minutes.

The original tomato soup with meatballs in the summer is best prepared from fresh tomatoes. In winter, fresh tomatoes can be replaced with 2-3 tbsp. tomato paste.

• 2 l of water;
• 5 medium tomatoes;
• 300 g of minced meat;
• 3-4 potatoes;
• 2 medium onion heads;
• 4 cloves of garlic;
• 1 egg
• 2-3 slices of yesterday's bread;
• milk;
• salt, herbs, ground pepper.

Cooking:

1. Pieces of yesterday’s bread (without crust) pour cold milk and leave for 5-10 minutes.
2. Grind one onion head with a knife or blender.
3. Add it together with the squeezed bread and egg to the minced meat, Salt it and beat well. Blind walnut-sized balls.
4. Salt boiling water in a pan and load the potatoes, cut into cubes or cubes. After another five minutes, lower the meatballs.
5. Chop the second onion arbitrarily and fry until soft in oil. (In the winter version of the soup, add tomato paste to the onion, pour a little broth and simmer for 5-10 minutes under the lid.) Transfer the frying to the soup.
6. Peel the tomatoes and grate the pulp on a coarse grater or chop with a blender. Do the same with garlic and herbs.
7. Put the chopped products in the soup (the potato should already be completely ready, otherwise it will remain solid) and cook all together for another 10-15 minutes.

The first meatball dish is a great alternative to meat-fillet soups. Appetizing meat balls, like small cutlets, make the dish tasty and appetizing, but the main plus of meatball soups is that they cook very quickly. Stuffing in the broth sets in a few minutes. If you need to quickly cook the first course, then a meatball soup is a good choice. Today we will talk about cooking meatballs from minced meat, how to properly form, cook, and what needs to be added to them so that they turn out to be juicy and fragrant.

The secrets of 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 chicken meat are good in soup - they quickly acquire the necessary softness in the broth and are very popular with children.

To give the meatballs an unusual or interesting note, various ingredients are added to them. We’ll note the most common and accustomed in many kitchens so that you can pick up a proven meatball recipe to your taste.

• For softness

Cooking “airy”, porous and soft meatballs is very simple - add soaked and chopped bread crumb to the prepared meat. It is better to use bread yesterday, but in no case fresh baked goods. A couple of pieces of dried bread need to pour hot milk or just water. The bread will swell. Drain the excess liquid, and grind the bread with a blender or crank it together with onions and minced meat through a meat grinder.

• For piquancy

If you are used to flavoring dishes with fresh herbs and spices, then you will like meatballs with the addition of chopped parsley, dill or even nuts. Such meat balls will become the highlight of the dish and turn ordinary everyday soup into a new, interesting dish. Balls of meat with chopped herbs after cooking look very, very tasty, try it!

• For "splendor"

In order for the meatballs formed during cooking to increase in volume and become more magnificent, breadcrumbs must be added to the minced meat. They, having absorbed liquid from the broth, will swell, meat balls will become larger in size. You will get a similar effect by adding semolina instead of breadcrumbs.

Important! When adding crackers or semolina to the minced meat, our recipe recommends waiting 7-10 minutes before sculpting the balls so that these ingredients combine well with the 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 add a new, pleasant touch to the food. You can use any frying oil, but the recipe advises you to do it on a creamy one - it will not make the taste of the dish heavier and will not make the broth fatter.

When cooking meatballs, pay attention to the following points:

• Choose minced fat. 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 with medium walnut. You should not make too large instances, 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 want to bother with minced meat, then you can use a teaspoon. It is necessary to dose the minced meat with a spoon, make a round ball and lower it into boiling water. Just remember, in this case the form of meatballs will be improvised and sloppy.
• Chicken eggs do not need to be added - they will make the resulting portioned balls stiff, "rubber". So that the minced meat does not break up, it must first be beaten off on the kitchen table or cutting board. When you put meatballs in soup, minced and chilled minced meat will keep its shape well and without eggs.

We form meatballs for the first dishes

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

Wet hands before sculpting

To make meatballs of the same size and shape, they need to be sculpted with your hands. Stuffing is often too “sticky”, when forming round cakes sticks around fingers and completely prevents making neat balls. This can be avoided by preparing a separate container of water before sculpting. Before you take a piece of minced meat, dip your fingers in water - and you will no longer have problems with modeling 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 modeling becomes too dense and tough. If you make balls from such hard minced meat, then after cooking it will not become softer, but will retain its consistency, and the prepared 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 melted butter. The oil will give the forcemeat a more velvety and pleasant texture.

Cool the workpiece

Prepared minced balls before immersion in the broth must be cooled. After forming, place them on the bottom shelf of the refrigerator for 20-30 minutes. Chilled meatballs keep their shape better and do not stick together during cooking.

How to cook

The recipe for meatballs is very simple. Even if you don’t know how to deal with minced meat, follow the step-by-step instructions, and you will certainly succeed. Manually sculpting “balls” from chopped meat is very funny, this process can be done together with the children. We bring you the classic recipe for meat balls for soup so that you can easily remember it and cook the first dishes without the hassle.

Cooking time: ~ 30 min

Servings Per Container: 6.

For home-made meatballs for the first course, we need the following ingredients (with a calculation for a saucepan of 3.5 l):

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

In addition (optional):

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

Let's start cooking

1. Chop the onion finely. Dissolve 1 tbsp in a pan. l butter and lightly fry the onion over medium heat for 2-3 minutes.

2. Forcemeat minced several times through a meat grinder, mix with fried finely chopped onions, salt, pepper, 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 stuffing, form meatballs with neatly shaped hands - 8-10 g each. Fold the blind balls onto a cutting board and refrigerate for half an hour.

4. Put one meatball in soup or boiling salted broth and cook for 5-6 minutes with moderate boiling.

5. Serve boiled meatballs, bay with soup or broth. To improve the appearance of the dish and the additional taste, we recommend sprinkling each portion with chopped parsley or dill, and also add 1-2 tsp. sour cream.

Juicy, flavorful 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 a “lifesaver” for all who cherish every minute. Working housewives and young mothers, who are important to cook not only tasty, but also quickly, will especially appreciate such a quick soup. Meatballs can be pre-molded in double volume and freeze half of them for future use. Before cooking, frozen meat balls do not need to be defrosted, they quickly reach the desired temperature in a boiling broth.

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