Savor the hearty goodness of our tasty dishes Meatball soup. Made with tender meatballs AND fresh vegetables, it's a comforting dish that's perfect for cold days or anytime you want a comforting meal. This soup holds a special place in our family's culinary tradition and is a dish enjoyed in many European countries.
Also imagine succulent meatballs, made with the meat of your choice chicken, turkey, pork or beefgently simmered in a rich, aromatic broth alongside tender chunks of potato and an array of vibrant vegetables.
Each spoonful is a mixture of savory flavours, enhanced by hints of herbs and spices. We like to use fresh lovage for this soup for its incredible flavor, although fresh parsley or celery leaves can serve as suitable alternatives.
What truly sets our meatball soup apart is its creamy richness, made by adding sour cream mixed with egg yolk just before finishing the soup, making each bite even more satisfying. Served hot with crusty bread, it's a satisfying meal that feels like a warm hug.
Whether it's a cozy evening or a quick lunch, our meatball soup is a tasty choice that everyone will love. So, grab a bowl and enjoy the comforting taste of homemade goodness.
How to make meatball soup
Start from boiling oil in a large pot over medium-high heat. Add the onion and cook for about 5 minutes until softened. Mix the carrots and cook for another 5 minutes. Then, add the celery root, garlicAND red pepperand cook for another minute.
Pour the vegetable broth or water, adding chili if desired, together with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Leave the vegetables to cook for about 20 minutes until they have reached a tender consistency.
While the soup is cooking, prepare the meatballs. In a medium bowl, combine the minced meat, semolina flour, egg, uncooked rice – Uncooked rice, salt, pepperand chopped fresh parsley. Shape the mixture 1 inch (2.5 cm) balls. using a cookie scoop and wet hands, then place them on a plate.
Carefully transfer meatballs to boiling soup together with the potatoes. Allow the soup to return to the boil, then reduce the heat and simmer for another 15-20 minutes until the potatoes are tender and the meatballs fully cooked.
In a separate medium bowl, mix together the sour cream, egg yolk, AND minced garlic. Add 2 ladles of hot soup to the mixture, mixing well, then put everything back in the pan. Allow to boil for 1 minute before finishing with fresh herbs such as lovage or parsleyas well as salt and pepper to taste.
Remove the soup from the heat and serve hot together crunchy bread.
I hope you will try this soup because I'm sure everyone will be delighted. If you do, don't forget to share photos with me on Instagram. Enjoy your comforting meal!
Other soups you might want to try
Experience the heat and flavor with our hearty Turnip soup. This soup is a welcoming blend of tender turnips, aromatic spices and rich broth, perfect for chilly evenings.
This Minestrone packed with hearty vegetables, beans, pasta and flavorful broth it's a healthy treat for any meal.
This Tuscan soup it's a comforting, hearty, spicy and flavorful soup, ideal for cold daysit is made with spicy or mild Italian sausage, tender potatoes, crispy baconAND vibrant cabbageall swimming in a rich and creamy broth.
YOU MIGHT ALSO LIKE:
Cauliflower Cream
Roasted Carrot and Ginger Soup
Spicy pumpkin soup
Cabbage soup
Fish Fillet Soup
Roasted tomato and red pepper soup
Creamy sweet potato soup
Bean soup
Homemade Meatballs
Spaghetti With Baked Meatballs
chicken nugget soup
Tortellini Soup With Italian Sausage And Spinach
Easy Meatball Soup
Savor the hearty goodness of our tasty dishes Meatball soup. Made with tender meatballs AND fresh vegetablesIt's a comforting dish perfect for cold days or anytime you want a comforting meal.
ingredients
- 2 table spoon (30 g) of olive oil
- 1 large onion, about 7 ounces (200 g) diced
- 2 medium carrots, about 5 ounces (150 g) diced
- 1 clove of garlic chopped
- 1 red chili pepper, about 4 ounces (120 g) diced
- 1 small celery root, about 9 ounces (250 g) diced
- 1 small red chili pepper diced, optional
- 2 quarters (2 litres) vegetable broth or water
- 2 medium potatoes, about 9 ounces (250 g) cut into cubes
- 1/2 cup lovage or fresh parsley chopped
- salt and freshly ground pepper
For the meatballs
- 1 pound (450 g) ground meat (chicken, turkey, pork or beef)
- 1 egg
- 1 table spoon (15g) semolina flour
- 1/4 cup (50 g) long grain rice raw, rinsed and drained
For the sour cream mixture
- 3/4 cup (200 g) sour cream
- 1 egg yolk
- 1 clove of garlic chopped
- 1 table spoon fresh parsley
Instructions
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Heat the oil in a large saucepan over medium-high heat and cook the onion for about 5 minutes until softened. Stir in the carrot and cook for another 5 minutes. Stir in the celeriac, garlic and chilli and cook for another minute.
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Pour in the vegetable broth or water, possibly adding chilli, salt and pepper and bring the mixture to the boil. Reduce the heat to a simmer and cook for about 20 minutes until the vegetables have reached a tender consistency.
Prepare the meatballs.
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While the soup is cooking, prepare the meatballs. Combine the ground beef, semolina flour, egg, uncooked rice, salt, pepper, and chopped fresh parsley in a medium bowl. Shape the mixture into 2.5cm balls using a cookie scoop and wet hands, then place them on a plate.
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Carefully transfer the meatballs to the boiling soup along with the potatoes. Allow it to come back to the boil, then reduce the heat and simmer for a further 20 minutes until the potatoes are tender and the meatballs are fully cooked.
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In a medium bowl, mix the sour cream with the egg yolk and minced garlic. Add 2 ladles of hot soup, mix well and add to the pot.
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Leave to boil for 1 minute before finishing with fresh herbs such as lovage or parsley, salt and pepper to taste.
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Remove from the heat and serve hot with crusty bread. Enjoy!
Nutrition
Serving: 1 serve on 6Calories: 293kcalCarbohydrates: 19.6GProtein: 12.6GFat: 18.5GSaturated fats: 7.3GCholesterol: 295mgSodium: 127mgPotassium: 494mgFiber: 2.8GSugar: 4.4GSoccer: 102mgIron: 2mg
