Meatballs are probably one of the most comfortable culinary inventions of mankind! This word comes from the Italian frittatella (originally: fried dish, consisting of balls of meat, as well as minced fish). It’s hard to disagree: for example, potato is always convenient for any housewife in that it can be cooked very quickly, and it doesn’t take long to wait until the meat is cooked, the broth is being prepared. In such a first course, tasty and fragrant, you can add additional ingredients, for example, bell peppers, tomatoes, or make it very simple and a budget option. In general, as they say, show your imagination generously. Well, let's try with you, shall we?

Taste and aroma familiar from childhood

There are such dishes, by the smell of which you instantly remember your childhood, a kindergarten or a school canteen, dinners with family, prepared by a generous grandmother. Potato soup with meatballs, like a time machine, returns to those very times. Plus, it's a delicious and easy-to-make first course! Well, it's time to get started.

Ingredients

For potato soup with meatballs, we take half a kilo of minced meat (preferably mixed pork and beef). We also need potatoes in an amount of just over half a kilogram, 2-3 medium carrots, a couple of onions, 3 tablespoons of breadcrumbs, a couple of parsley, a mixture of ground peppers, black peppercorns.

Because of such a healthy and satisfying serving of meat products potato soup with meatballs often cooked and cooked in children's institutions. Hostess reviews say that it will be a win-win option when you need to quickly "bundle up" dinner for the family. Even if it often happens that you don’t have time to cook meatballs, then make minced meat blanks in advance. While the meatballs are cooking, you can prepare the vegetables for the dish. Thus, after half an hour maximum, dinner is ready, and a hungry husband and children get culinary pleasure. And another important bonus, which is often noted by women who watch their figure, is that the calorie content of potato soup with meatballs is quite small, about 70 kcal per 100 grams. Provided, of course, that you don't roast using a large number of oils, fat. By the way, you can reduce the calorie content of a dish if you replace

Cooking potato soup with meatballs

1. Let's take care of the vegetables first. There are two cooking methods here. Are you used to making fried soups? Then three carrots, and finely chop the onion. We leave it aside, we will do the frying when we already throw the meatballs to cook. But if fat is not included in the plans, we act differently with vegetables.
2. We cut the potatoes into cubes (bars), throw them into boiling water. Finely chop the onion if you want it to remain in the final product (but this, let's say, is not for everyone). Option: Put the onion in whole, and when the potato soup with meatballs is almost ready, remove it. Thus, the onion will add flavor, and children, for example, will not catch it from a ready-made dish.
3. You can also "show creativity" with carrots. Instead of shavings, we cut it in the form of flowers with stars - such an innovation, judging by the reviews of young mothers, will be very popular with kids.
4. Vegetables are cooked, and we will take care of our minced meat. culinary arts loves experiments, so which meat is best for minced meat is a matter of personal taste and your preferences. If you want a more lean soup, take chicken, turkey minced meat (rabbit is not recommended, its pulp is not suitable for cooking). And for a richer taste, we make assorted different types of meat. This option will definitely not be a loser for meatballs. Mince a little salt, add pepper and spices for a brighter taste. And so that the balls come out dense and even, we beat off the minced meat (we take it in our hands and drop it on the table - several times will be enough).
5. We form meatballs (moisten your hands with water). If the stuffing turned out to be too liquid, then the balls may fall apart. Then use a teaspoon, soaking it in cool water. And for the density of minced meat, you can add a little breading there, thoroughly mixing the mass.
6. 15 minutes passed and the potatoes were almost cooked. We throw in the formed meat. Cook for 15 minutes on low heat. So the potato soup with meatballs is ready. Its calorie content is low, but it perfectly saturates. And before serving, let it brew for half an hour, so that the added seasonings reveal their taste and aroma to the maximum.

How to make Potato Soup with Fish Meatballs

The same tasty first the dish can also be prepared on a fish day. In addition, the soup will turn out to be super-dietary. To do this, it suffices to replace chopped meat fish option. Fillets are best marine fish(even the most banal hake and pollock), but many housewives say that they also used river water - they just need to free it from bones as much as possible. In order for the meatballs not to fall apart, you can add an egg and breadcrumbs (or a little flour) to the mass. We leave everything else the same as in the basic recipe.

French version (mashed)

If you like to take an experimental approach, don't stop at cutting carrots. You can turn an ordinary soup into a gourmet dish. To do this, when the soup is cooked, take out the meatballs, catch all the vegetables and chop them with a blender, then return them back to the pan along with the meatballs. And for softness of taste, add a small piece of butter or a little cream.

DIY meatballs

If you want to “get confused”, you can make minced meat with your own hands, and not buy a store-bought one. Judging by the reviews, the most delicious meatballs from mixed minced meat: beef and pork, chicken and turkey, even veal or lamb.

1. For a kilogram of minced meat, we take 900 grams of meat in a fifty-fifty ratio, 100 grams of bread (it is better to take it dry, but without a crust, it will make our meatballs more tender), half a glass of milk, an onion, pepper with salt and garlic - a little bit of everything and taste.
2. We cut the meat into cubes, scroll in a meat grinder, combine it with bread soaked in milk, salt and pepper, add chopped or grated onion (it will give meatballs juiciness).

And already from this minced meat we form meatballs, observing the further recipe, as in the original version above. Yes, and bon appetit!

Step-by-step recipes for making potato soup with meatballs, rice, millet and smoked meats

2018-02-12 Rida Khasanova

Grade
prescription

3015

Time
(min)

servings
(people)

In 100 grams ready meal

6 gr.

8 gr.

carbohydrates

9 gr.

131 kcal.

Option 1: Classic Meatball and Potato Soup Recipe

Soups with meatballs are hearty and light at the same time. Cooking them is not difficult, but the products are cooked in no time. In boiling water, minced meat instantly reaches readiness and juicy and soft meatballs are formed. To prepare them, take any minced meat, chicken or fish, to your taste and wallet. Vegetables, lard, smoked meats or cereals are also added to it. All this creates a variety of taste and structure of the dish.

Ingredients:

• 230 g minced meat;
• two heads of turnip onions;
• one egg yolk;
• to taste salt;
• a couple of pinches of ground pepper;
• a couple of potato tubers;
• one carrot;
• 2 tbsp. l. adjika (or tomato paste);
• spoon sunflower oil;
• a couple of lavrushka leaves.

Step by step recipe for potato soup with meatballs

Peel the onion heads and rinse in running water. Cut both onions into smaller pieces with a knife.

Combine about half of the onion mass with minced meat, yolk, a couple of pinches of salt and ground pepper. Mix thoroughly with your hands or a fork. Beat a couple of times and leave it alone for a couple of minutes. Then divide the mixture into approximately equal pieces. You can pinch it with your hand or take it with a teaspoon. Roll each piece into a ball and place on a cutting board.

Peel carrots and potatoes. Cut the tubers into cubes or straws - leave for now in cold water. Use a grater for carrots.

Mix the carrots with the remaining chopped onion. Saute vegetables in liquid sunflower oil until golden brown. Add adjika and remove from heat.

Place the potatoes in a saucepan and cover with cold boiled water. Put on strong fire and wait for the boil. Remove the foam and continue cooking. Add passerovka and lavrushka.

When the broth boils again, put the raw meatballs into the pan one at a time. Season the soup with salt and ground pepper to taste. Boil until potatoes are cooked. Minced meat will cook quickly - the meatballs will be soft and juicy. If at the end of cooking the broth boils too much and the soup becomes too thick, just add hot boiled water to it and heat to a boil.

Ready soup can be poured into plates by adding sour cream. For sauteing in soup, use not only classic vegetables- carrots and onion. But choose others - sweet Bulgarian or hot chili peppers, tomatoes, garlic or something else.

Option 2: Quick Meatball Potato Soup Recipe

For quick recipe soup, use a blender - it will chop and mix, and the soup will help to cook mashed potatoes!

Ingredients:

• 300 g fish fillet;
• one yolk from an egg;
• a bunch of dill;
• 1 teaspoon of butter;
• 6 art. l. wheat flour;
• 20 g of lard;
• turnip onion head;
• one carrot;
• a couple of potato tubers;
• 150 g cauliflower;
• salt and spices to taste.

How to quickly cook potato soup with meatballs

Prepare the ingredients for the meatballs. Rinse the fish fillets in water - dry a little. Rinse dill greens - put on a napkin to remove moisture. To prepare minced meat for meatballs, combine the pieces in a blender bowl fish fillet, dill sprigs, yolk, lard(no skin) and butter. Products are best cut into pieces. Punch into a homogeneous minced meat. Add a couple of pinches of salt, a few spices of your choice, and three full tablespoons of wheat flour. Stir the mass.

Sprinkle a couple of tablespoons of flour on the table. Take a piece of minced meat and bread it in flour. Put all the meatballs on the table like this.

In a small saucepan, bring water to a boil (about 1-1.5 liters) and put all the fish balls into it one at a time. Then simmer them over low heat until cooked. It is advisable to close the lid.

Remove all excess (peel, leaves, husks) onions, carrots, potatoes and cauliflower. Rinse the vegetables in cold water and cut into slices of approximately the same weight.

Place the vegetables in a bowl and pour over cold water- about two liters. Bring to a boil and remove foam. Cook until the pieces are soft. Then puree with a blender until smooth.

On the hot pan sauté a tablespoon of flour until browned. Add to soup with vegetables along with salt and spices. Bring to a boil and you're almost done.

Put a few meatballs in a soup bowl and pour a serving of mashed soup on top of them.

This serving is very convenient, because the meatballs are used as a side dish for pureed soup. They can be put in soup or served side by side on a small saucer.

Option 3: Soup with Meatballs, Spinach, Rice and Potatoes

Spring green soup with meatballs with rice, you can cook in winter. It will keep your figure normal and saturate with the necessary energy and vitamins. And instead of spinach, take any greens to taste, including sorrel, asparagus, or witloof chicory salad.

Ingredients:

• 350 g minced meat;
• 3 art. l. dry rice;
• 2 tbsp. l. starch;
• one quail egg;
• 300 g potatoes;
• 2-3 stalks of celery;
• a large bunch of spinach;
• salt, spices.

How to cook

First of all, take care of the meatballs. For them, boil rice until soft. Do not wash the cereal, simply drain the broth. Put the minced meat into the rice, break the egg, add a little salt, seasonings and starch. Thoroughly mix the mass to get a homogeneous minced meat.

Peel and rinse potatoes, celery stalks and spinach leaves. The latter will have to be dealt with. Tear off the leaves from the bush and transfer to a bowl of cool water. Stir a little. Immediately you will see how the earth falls. Gather the leaves and change the water. Then do it again. Rinse each leaf under running water and lay to dry.

Dice the potatoes and slice the celery. Put them in a saucepan and pour 2.5 liters of water. Put to boil, and after boiling, reduce the fire a little.

Take the minced meat in your hand and clench your fist so that a piece of meat comes out between your thumb and forefinger. Transfer it to the boiling broth. Thus, form and put all the meatballs in the pan. It will turn out a lot, they will be small - it is convenient to cook and eat.

After a quarter of an hour of slow boiling of the soup, add salt and spices. Chop spinach and toss in soup. After a couple of minutes, remove the dish from the stove.

You can serve it to the table. Be sure to take rice in meat for meatballs already boiled, otherwise it will swell and meat balls will break in hot soup. It also tastes good, but appearance the first dish will have a different one.

Option 4: Soup with meatballs, cereals and potatoes

Cereal soups are famous for their delicate and satisfying taste. So will this soup. We will leave a minimum of ingredients and a maximum of vitamins in them.

Ingredients:

• 200 g potatoes;
• a handful of millet;
• 50 g carrots;
• 50 g turnip onions;
• salt, spices;
• 240 g minced chicken;
• one yolk from an egg;
• a bunch of green onions;
• 2 tbsp. l. wheat flour.

Step by step recipe

Peel the vegetables and rinse them from dirt and sand. Cut potatoes into chunks. And chop the onion with carrots into crumbs.

Pour water into a saucepan and bring to a boil. Should be about 2.5 liters. Add all vegetables.

Rinse the millet in warm water and also send it to the pan. Stir and let the broth boil. Then cook over low heat. It is better to cover the lid.

For meatballs, rinse green onion and chop finely. Combine it with minced meat, yolk, salt, spices and flour. Stir.

Divide the minced meat into small balls and carefully send to the boiling soup. Cook while stirring.

After a quarter of an hour everything should be ready. Taste the dish, you may need to salt or sprinkle with spices to taste.

Pour the soup into bowls while still hot. Garnish with parsley. After cooling, its aromas and tastes will change slightly. Freshly brewed soup is healthier than after storage.

Option 5: Soup with meatballs, potatoes and smoked meats

Vermicelli soup with meatballs and smoked meats will appeal not only to you, but also to your children. There is not much bacon in the recipe, so do not be afraid to give the dish to children.

Ingredients:

• 30 g bacon;
• 300 g of minced meat (one type or combined);
• 1 st. l. powdered milk or cream;
• bunch of parsley;
• one egg;
• a handful of small vermicelli;
• 200 g potatoes;
• one tomato;
• salt.

How to cook

Finely chop the bacon. Mix with minced meat. Add powdered milk, an egg and some salt. Mix and divide the mass into pieces. Form balls.

Peel potatoes and wash. Cut into cubes. Throw in a saucepan and pour hot water. Bring to a boil and remove the foam.

Rinse the tomato and puree it. Enter into the soup.

When all the products for the pan are ready, immerse the vermicelli there. After boiling again, cook for 5-6 minutes. Turn off the heat and cover the pot with a lid. After 7-10 minutes it is ready for use.

Sort and wash the parsley leaves. Finely chop. Sprinkle the soup with herbs.

Serve hot with your favorite slice of bread or cracker. Bon Appetit!

Soup with meatballs is a symbol of a cozy, warm kitchen where a kind, caring mother, grandmother or mother-in-law is in charge. There are a lot of recipes for soups with meatballs. In addition to the traditional version with potatoes and fried vegetables, meatballs are put in mushroom and cheese soups, mashed soups and even borscht. In soups with meatballs, not only potatoes are added, but also vermicelli, rice, beans, buckwheat and other cereals, up to semolina. I want to show you how you can beat the classic meatball soup in different ways, I will give a recipe with a photo step by step first in traditional version, then I will tell you how, based on the same recipe, to make an exquisite creamy soup with croutons worthy of restaurant menu. And finally, for the smallest eaters - a sparing recipe without frying and with gossamer vermicelli.

Soup with meatballs classic

Soup with meatballs is probably the most popular first course for all hostesses. This soup is prepared quite quickly and simply, which is very much appreciated by those who have little time to cook. By the way, meatballs can be made ahead of time and frozen. This will further reduce your cooking time. There are a lot of cooking options. There is a soup with meatballs, dietary, tomato, cheese, with vermicelli. Today I will cook classic version soup with meatballs. In that traditional recipe necessarily present are meatballs, roasted onions and carrots, and potatoes.

• Potato - 3 pcs.
• Onion - 1 pc. (1/2 in minced meat, ½ in roast)
• Carrot - 1 pc.
• Minced meat - 300 gr.
• Butter - 1 tbsp.
• Greens - 30 gr. (parsley and onion)
• Vegetable oil - 3 tbsp.
• Salt - 1 tbsp. + 1 tsp
• Bay leaf - 2 pcs.
• Ground black pepper - 1 pinch
• Water - 3 liters

Preparation of the classic soup with meatballs:

I start with meatballs. I melt butter. Onion (1/2) finely chopped. I put minced meat in a deep bowl (I had pork). I add melted butter, chopped onion, ground black pepper, 1 tsp. salt.

I knead the minced meat well (with my hands or a spoon, as you prefer). You can add a little water while kneading. In order for the meatballs to keep their shape better, the minced meat can be beaten off slightly. Lift it up about 10 times and throw it into a bowl. And then form small meatballs and put them on a plate.

I pour water into the pan, put it on fire. I add to water Bay leaf, 1 tbsp. salt, ground black pepper. I bring the water to a boil and throw meatballs into the pan. I stir.

When the water in the pan boils again, foam will appear. It must be quickly removed with a slotted spoon or spoon. This must be done to make the broth clear. I cook meatballs for 10 minutes from the moment the water boils.

At this time, I cut the potatoes into pieces (straws or cubes - as you are used to).

I take out the finished meatballs from the broth and put them on a plate.

I put the potatoes in the pot. I cook on medium heat.

I rub the carrots on a coarse grater, finely cut half the onion. I pour vegetable oil into the pan, put the chopped vegetables and fry, stirring, for 5 minutes. The roast is ready.

I keep it on fire for 2 minutes. At this time, finely chop the greens.

2 minutes after adding the frying, I return the finished meatballs to the soup.

I cook until fully prepared potatoes.

I'm trying the soup. I add more salt or other spices if needed. I add chopped herbs.

I bring the soup to a boil and turn it off. Close the lid tightly and let the soup stand for 10-15 minutes. Then I take out the bay leaf. If it is left in the soup, an off-taste may develop the next day.

I pour the soup into bowls and serve it to the table. Bon Appetit!

Cream soup with meatballs and croutons

This recipe is a clear example of the fact that the kitchen is for the most part magic, and not tedious physical labor. We will weld the most regular recipe soup with meatballs, potatoes and carrots, and then with a light movement of the blender turn it into a bright and thick cream soup. In the meantime, the soup is cooking, dry the pan of croutons from white bread that will turn our soup into a delicious-looking and tasting delicacy. Yes, yes, I'm not exaggerating. Moreover, this basic recipe you can vary with other ingredients. For example, you can add pumpkin, browned onions to the soup. And in the already whipped puree, put chopped into small cubes processed cheese and bring the soup to a boil, the cheese will disperse, and you will succeed cheese soup puree! Or you can pour 200 ml of hot (but not boiled) cream of 10% fat into the already prepared soup. And every time it will new taste. The recipe is essentially the same.

To prepare cream soup, we need the following ingredients:

• water - 800 ml;
• potatoes - 3-4 pcs.;
• carrots - 1 pc. (large);
• minced chicken - 250 g;
• 1/5 white loaf;
• 1 tbsp butter;
• 30 ml of sunflower oil;
• fresh greens;
• Bay leaf;
• salt.

Cooking method

Preparation of cream soup should start with carrots. We clean and wash it, grate it.

Then we drop a little sunflower oil into the pan, heat it up and put the grated carrots into the pan.

Fry it until half cooked (when it has already turned yellow, but not yet completely soft).

We clean the potatoes, wash them, roughly cut them and add them to the carrots.

We fill the pan with 800 ml of water (or any broth), add salt and bay leaf and cook the vegetables until fully cooked for 25 minutes.

Then we send the butter to the soup. Even such a small amount will give our cream soup silkiness.

We remove the bay leaf from the pan and puree the soup, reduce the heat to a minimum.

From minced meat (in our case chicken) we form small balls.

We put the meat balls in a boiling cream soup and cook the dish for another 10 minutes over medium heat.

In the meantime, cut the white loaf into small cubes and dry them in a pan until golden brown.

Decorate the finished cream soup with finely chopped fresh herbs and serve with crackers. Bon Appetit!

Soup with meatballs and vermicelli (step by step recipe with photo)

Soup again? - the children are indignant when they see steaming deep plates on the table. But as soon as the kids notice meatballs in a plate, disappointment is immediately replaced by business concern. Hurry to the table, spoons in hand - who will quickly catch a funny meatball in a plate? Cooking soup with meatballs and vermicelli is a guarantee of clean plates after dinner. And so that the soup is also healthy, we will not fry carrots and onions for soup, but chop them in a blender and immediately put them in a saucepan. You will avoid extra calories, and you will get elegant and transparent soup. If you have not yet tried to make such soups (and most likely not, since you are looking for detailed instructions how to cook soup with meatballs), step by step recipe will make the task much easier. At the same time, you will find out why these meatballs do not fall apart in the soup.

• 5oo g minced meat or chicken,
• 1 medium carrot
• 1 onion
• 1 cup gossamer vermicelli
• 2 liters of water
• Salt, pepper and any other spices - to taste,
• Fresh greens.

Soup with meatballs and vermicelli step by step

A step-by-step recipe with a photo for this soup is a must. Indeed, for those who have never dealt with meatball soup, the recipe may seem complicated. And here, in fact, everything is quite simple. First, put a pot of water on a high heat. While the water is heating, prepare the vegetables for the soup with meatballs: peel the onions and carrots, cut into cubes.

Salt the mince, pepper, mix with wet hands, as you usually knead the dough. With this kneading, the sticky components contained in the protein of the meat are activated, the minced meat becomes denser and the meatballs do not fall apart during cooking. To firm up the minced meat even more, lift it off the bowl and drop it on the bottom. Do this carefully so that the minced meat does not scatter around the kitchen 🙂 Now you can sculpt meatballs from minced meat.

Transfer vegetables to a blender.

When the water boils, put the chopped vegetables into it.

After the broth boils again, put the meatballs into it (it is better to use a slotted spoon so as not to accidentally burn yourself with boiling water), salt and pepper. In no case do not put the meatballs in the soup before boiling, otherwise they may spread, and you will get a soup with minced meat.

Now you need to wait until the meatballs rise to the surface of the water. After that, you can add vermicelli to the soup, as well as spices or dried herbs.

Reduce heat to low and switch off after a few minutes. Vermicelli cooks very quickly. -Put finely chopped greens into the soup with meatballs and leave it to infuse.

The soup is ready. Can be served at the table.

Technological map No. 39. Name of products and their weight.

Preparation technology and quality requirements.

First you need to prepare the vegetables. First, carrots. It must be cleaned and cut into a medium-sized cube (it will turn out more like triangles). Next, carrots should be simmered with butter. To do this, take a small saucepan, put it on a small fire, add half (about 7 grams) of butter, a couple of tablespoons of water and cook it for just a minute or two. Since we will still cook it in soup, we don’t need full readiness.

We need to blanch the onion and then sauté. Blanching is simply pouring over a vegetable, for example, with boiling water or steam. But at the same time, if we take boiling water (and this is most convenient), then a colander is not our helper, since it is necessary that the onion lie in this very boiling water for about a minute. This is done in order to remove its pungent smell and bitterness.

onion cut small cube, pour boiling water for a minute. Drain the water afterwards.

Heat the pan, add the remaining butter and onion. Saute over low heat for about a minute. It just needs to become translucent, not fried.

Peel potatoes and cut into small cubes.

I had chicken bouillon, which I cooked in the evening. Therefore, I used half a liter of broth and 0.4 liters of water. If you use only water, then you should understand that the taste of the soup will be simpler than with the broth.

Put the pot with broth (water) on the fire, throw the potatoes, bring to a boil, reduce the heat, close the lid and leave alone for five minutes. Salt to taste. Next, add onions and carrots and cook for another five minutes.

In the meantime, let's make meatballs. The meat is scrolled twice through a meat grinder, for greater tenderness. Cut the onion into small cubes and blanch. Add strained onion, half an egg to the minced meat (beat lightly with a fork in a mug and pour half). I had a small homemade egg, weighing only 30 grams, so I allowed myself to add a whole. Next, add salt, water and mix the minced meat well.

If you see that the stuffing is a little thinner than you would like, beat it off. Just collect with your hand and throw it back into the bowl 20-30 times. After this simple procedure, the minced meat will become a little denser and more elastic.

Since we are talking about soup for little kids, then the size of the meatballs should be appropriate - about 10 grams, which is about a little less than the size walnut. But you can make them larger and then simply break them with a fork right in the plate. Exceptional time saver as small meatballs take up time. Sculpt with wet hands.

Further, according to technology, they (meatballs) must be boiled separately from the soup in a small amount of water. Apparently, this is done in order to give each child an equal amount of them. Three or four meatballs are laid out on a plate and poured with soup.

We'll throw them straight into the soup. After the meatballs, increase the heat, bring the soup to a boil again, close the lid and cook over low heat for another five minutes. If you made meatballs a little larger, then 7-10 minutes.

Check the soup for salt. If you really want to - it's time to salt.

If you have introduced sour cream into your child's diet, you can serve it with, for example, chopped parsley or dill. And if you pour yourself or your husband, then it’s quite enough to pepper him.

When my children were still very young, then, for example, the eldest son was very fond of such mashed soups. Absolutely lazy to chew. Yes, and for small children about a year old, in whose diet you have already introduced almost all vegetables and meat (in this case, it is better to replace beef with veal), you can punch this very soup in a blender. By the way, I ate it with pleasure in this form, remembering how I ate everything for my small children ... Nostalgia :)

OK it's all over Now. I will only say that you can simplify the body movements a little. For example, do not let the carrots go, but immediately add it to the onion, the blanching of which, by the way, can also be skipped. Well, when you make meatballs, then just twist the onion with minced meat (again, skipping the blanching). This is in the event that the taste and smell of onions does not interfere with you, which, for any reason, will disperse during heat treatment.

Everything. Bon appetit to you and your kids!

Many people love potato soup with meatballs from an early age. It is rich, flavorful and very tasty. And how the kids love it! However, not everyone knows how to cook it. Let's fill this gap and "learn" a very simple recipe, according to which the dish turns out amazing.

How to make meatballs

Meatballs are one of the main ingredients of the soup. Therefore, their choice must be approached responsibly. Of course, you can easily buy them in the store, since there is a large selection. But they will turn out to be much more pleasant in taste and, what to hide, useful if you cook them yourself. Moreover, their recipe is quite simple. Potato soup with homemade meatballs is incomparable.

Meatballs can be prepared:

• pork,
• beef,
• lamb,
• hen,
• turkeys,
• a rabbit,
• any kind of fish.

You can also make mixed minced meat - from several types of raw materials. We are offering to you the simplest recipe, according to which the meat balls are tender and very tasty.

Compound:

• 400 g turkey (can be replaced with any other meat; if you want mixed minced meat, take different types meat in equal proportions, for example, 200 + 200);
• small bulb;
• 50 ml of water (can be replaced with broth or milk);
• 50 g of stale white bread;
• salt and spices to taste.

Let's cook meatballs

1. Soak bread in liquid for 10-15 minutes.
2. Let's skip the turkey through a meat grinder. Grate the onion or chop it in a blender.
3. Combine all the ingredients, mix well and pass through the meat grinder again. This will make the meatballs especially airy and tender.
4. Knead the minced meat well, throwing it on a wooden board. You should get a dense, non-collapsing mass.
5. We roll small balls from minced meat - a little more than a cherry.

This recipe is designed to get 500 g of meatballs. If this amount is not enough for you, just double or triple the norm of the ingredients.

To make the meat balls more dense, you can add an egg to the minced meat before kneading. However, the egg also makes the meatballs firmer. And especially for delicate taste softened butter can be added to minced meat. This amount is enough for 15 grams.

The recipe allows you to "introduce" and other changes. For example, you can mix a little very finely grated hard cheese or powdered dry mushrooms, chopped herbs.

Potato soup with meatballs: a very quick recipe

This soup is prepared almost instantly, and the result exceeds expectations.

Cooking time: 30 minutes.

Servings Per Container: 6-8.

Potato Meatball Soup includes the following ingredients:

• 2 liters of water;
• 500 g meatballs;
• 3-4 potatoes;
• a handful of gossamer vermicelli (optional);
• 1 bay leaf;
• a few peas of black pepper;
• vegetable oil;
• 1 onion;
• 1 carrot;
• salt, herbs.

Cooking

1. Let's boil the water. Put the meatballs there and cook them for 10 minutes. Then take out the meat balls and strain the broth.
2. Bring the strained broth to a boil and put in it the potatoes cut into cubes. We will cook for 7 minutes.
3. While the potatoes are cooking, saute vegetable oil finely chopped onion and grated carrot. When the vegetables are "golden", remove them from the stove.
4. Add browned vegetables and vermicelli to the soup and cook for another 8 minutes. A couple of minutes before turning off the stove, put the boiled meatballs.

Delicious potato soup with meatballs is ready. Now you can sprinkle it with herbs and serve.

The recipe allows the following changes: vermicelli can be boiled separately and put into the soup 2 minutes before it is ready, along with meat balls. Then the dish will not have a floury aftertaste. Also, instead of vermicelli, you can take rice, buckwheat, millet and other cereals. Cereals are also better to boil separately - until half cooked. And they need to be introduced into the soup along with sautéed vegetables.

Bon Appetit! We hope this quick soup will become one of your favorite first courses.

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