Calories: Not specified
Cooking time: Not indicated

Meatballs for this soup can be made from any minced meat: meat, chicken, turkey, mixing different types of meat, adding white bread, rice, herbs, vegetables to the minced meat. Dumplings are traditionally made from wheat flour and eggs, but some of the wheat flour can be replaced with whole wheat or corn flour.

Ingredients:

- meat or vegetable broth – 2 liters;
- minced meat or meat (beef + pork) – 250 g;
- onion – 2 pcs;
- potatoes – 2 pcs;
- carrots – 1 small;
- dill or parsley – 1 bunch;
- tomatoes – 2 pcs;
- egg – 1 pc;
- water – 2 tbsp. l;
- flour – approximately 150 g;
- salt, pepper - add everything to taste.

Recipe with photos step by step:

Dip the potatoes, cut into large pieces or slices, into the boiling broth. As soon as the broth begins to boil again, reduce the intensity of the boil to barely noticeable. Cook the potatoes for 10 minutes, until almost done.

Add finely diced onion and carrots, cut into small pieces, to the soup. Cook for another 10 minutes. It is better to add vegetables to a rich broth without frying, so as not to spoil the taste of the broth or make the soup too fatty. If the broth was made from lean meat or chicken fillet, then the vegetables can be sautéed in oil and then added to the soup.

For meatballs, grind the meat and onions in a meat grinder. Or grate the onion (finely chop it) and mix it with the prepared minced meat. Add finely chopped dill, salt, and a little black pepper. Mix everything until a thick viscous mass.

Separate a piece of minced meat and roll round or oval meatballs in your palms. The size is at your discretion, the meatballs can be either small or almost the size of meatballs.

We make dumpling dough from eggs, water and flour. Beat the egg until foamy, add water and add some salt. Add flour in parts, stirring with a spoon, breaking up all the lumps.

The result will be a viscous, not very stiff dough, such that it does not flow from a spoon, but falls in a lump.

Cut the tomatoes into small cubes and add them to the soup with potatoes and vegetables. Add salt to taste.

Following the tomatoes, add meatballs to the soup, adding them one at a time or in portions. Stir. Cook until the meatballs float to the surface.

Scoop the dough into a large spoon. Using a small spoon, separate pieces from this portion of dough and drop them into the boiling soup. To prevent the dough from sticking to the spoon, after each dumpling, dip the spoon into a glass of water. We repeat this until all the dough is finished. Cook the soup at a gentle simmer until the dumplings are soft (about 10 minutes).

Pour the finished soup with dumplings and meatballs into portioned tureens or pour into deep plates. Sprinkle with herbs and serve with sour cream. Bread is not necessary for this hot dish; dumplings can easily replace it. Bon appetit!




By the way, you can cook it in another way.
Author Elena Litvinenko (Sangina)

Step 1: prepare the onion.

Using a knife, peel all the onions and rinse thoroughly under running water. Place the component on a cutting board and cut into squares. Attention: Pour the first chopped onion into one plate, and the next into another.

Step 2: prepare the carrots.

Using a knife, peel the carrots and rinse thoroughly under running water. Using a coarse grater, chop the component directly on the cutting board and then pour it into a clean plate.

Attention: You can also chop the carrots into arbitrary pieces that you like best. After all, this will not change the taste of the soup.

Step 3: prepare the meatballs.

In a medium bowl, place the minced pork and beef, chopped onion and add spices for the meat. Attention: this could be Khmeli-Suneli seasoning, ground coriander, ground black pepper and more. Now mix everything thoroughly with clean hands until a homogeneous mass is formed.

After this, we form small balls from the minced meat with our hands and place them on a cutting board.

Step 4: Prepare the dumpling dough.

Break the eggs into a small bowl, pour in clean cold water and add salt to taste. Using a hand whisk or fork, beat the ingredients until smooth.

After this, pour the flour into the container in small portions and at the same time continue to whisk everything so that no lumps form. Attention: The dough should be a little thicker in consistency than pancakes. Therefore, you may need either less or more flour (depending on its type).

Step 5: prepare the vegetable frying.

Place the frying pan on low heat and put a piece of butter into it. When the oil becomes liquid and the container is well warmed up, pour in the remaining chopped onion and carrots. Stirring occasionally with a wooden spatula, fry the vegetables until the first component is transparent. Immediately after this, turn off the burner and set the pan aside. Attention: If you overcook the onions, the taste of the soup will be significantly different. Therefore, we are closely monitoring this process.

Step 6: Prepare the potatoes.

Using a knife, peel the potatoes and rinse thoroughly under running water. Place the component on a cutting board and cut into small pieces. Attention: Potatoes can be chopped into cubes or rectangular pieces of any size. Place the prepared component in a deep plate and fill it with regular cold water so that it does not darken when exposed to air.

Step 7: Prepare the greens.

We rinse the parsley under running water, shake off excess liquid and place on a cutting board. Using a knife, finely chop the greens and pour into a clean saucer. The component can be used as desired. It can be in 5 minutes Before the soup is ready, pour it into the pan or add the herbs to the plate just before serving.

Step 8: prepare soup with dumplings and meatballs.

Pour clean cold water into the pan and place on medium heat. To make the liquid boil faster, cover the container with a lid. Immediately after this, add salt to taste and carefully lay out the meatballs. Using a tablespoon, mix everything thoroughly and wait for the water to boil again.

Then add chopped potatoes to the container and cook the soup covered for 10–15 minutes.
After the allotted time has passed, place the dumplings into the boiling liquid. To do this, we will use teaspoons. In one we collect a little batter, and in the other we scrape it into the boiling soup.

Continue cooking the dish until the dumplings begin to float to the surface of the liquid. Immediately after this, pour the roasted vegetables into the soup, add bay leaves, black peppercorns and mix everything thoroughly again. Still cooking 5 minutes and then turn off the burner. Leave the soup aside to steep for a few more minutes, covered.

Step 9: Serve the soup with dumplings and meatballs.

Using a ladle, pour the soup with dumplings and meatballs into deep plates and serve to the dinner table along with slices of bread.
Enjoy your meal!

To prepare dumplings we use premium and finely ground flour;

Instead of water, you can pour meat broth into the pan;

You can also use minced chicken to make the soup. It is best to make it at home using a meat grinder or blender.

For the soup you will need:

• Water - 3 l
• Potatoes - 4 pieces
• Carrots - 1 piece
• Onion - 1 piece
• Bell pepper - 1 - 2 pieces
• Vegetable oil - 3 tbsp. spoons
• Salt, bay leaf, black pepper - to taste

Ingredients for minced meat:

• Minced meat - 200 g
• Onion - ½ head
• Egg - 1 piece
• Greens (parsley, dill) - 2 tbsp. spoons
• Breadcrumbs - 2 tbsp. spoons
• Salt and pepper - to taste

For the test take:

• Flour - 100 g
• Egg - 1 piece
• Salt - to taste

Meatball soup is a real treat

The history of the origin of soup with meatballs and dumplings, like the vast majority of dishes invented by the Slavs, in this case Western ones, originates in ancient times. Such a number of ingredients in a seemingly simple dish is explained by the fact that our ancestors believed that the more work put into preparing a particular recipe, the more appetizing and richer it will look. Well, the statement is controversial, but the soup that has come down to us is really tasty, and most importantly satisfying, and even the most obvious opponent of the first courses cannot refuse it!

Interestingly, meatball and dumpling soup is popular all over the world, or at least in the European part of it! For example, the same dumplings are lush flour “pillows,” perhaps balls, which are called differently by one people or another, but are essentially the same thing. The famous Ukrainian dumplings, jackdaws from Belarus, Bavarian dumplings, gnocchi from Italy or Czech dumplings - all these are dumplings!

Undoubtedly, each nationality has its own secrets and subtleties in preparing this dish. Here is a classic way to prepare aromatic, delicious, high-calorie soup with meatballs and dumplings.

Step-by-step preparation of the dish

So, let’s proceed directly to preparing this divine dish, and don’t let anyone be intimidated by the seemingly huge number of ingredients. In fact, it is prepared simply, and most importantly quickly, especially if you have an idea of ​​​​the actions that should be taken:

1. First things first, let's start preparing the meatballs. In a bowl prepared for this process, place all the necessary ingredients. At the same time, grate the onions on a fine grater, and chop the greens with a knife. Then, mix the entire mixture thoroughly until smooth. Next, put the finished, lightly beaten minced meat in the refrigerator for 20 minutes.
2. Now let's move on to preparing the dough for the dumplings. Beat the egg with salt and pour in the prepared flour, then knead a fairly stiff dough.
3. The preparatory stages can be considered complete. Now let's start cooking the soup. Throw peeled and medium-cut potatoes into boiling water. Cook it for 5 minutes.
4. Taking a bowl of minced meatballs out of the refrigerator, we form balls the size of large cherries with our hands and throw them into the pan with the soup. This manipulation must be done quickly enough so that the meatballs have the opportunity to cook almost simultaneously. Bring to a boil and cook for another 5 minutes.
5. Next, answering the question of how to prepare this dish, you should tackle the legendary dumplings. To do this, after first soaking a teaspoon in water, separate small pieces from the main dough and quickly lower them into boiling water. After dipping the last dumpling, cook the soup for another 5 minutes.
6. After a short period of time, add finely chopped vegetables to the soup, pre-fried and brought to a delicate golden color in vegetable oil. Bell pepper is added to the soup without pre-frying, but also finely chopped.
7. Then add salt and pepper to taste, not forgetting to add the bay leaf. Then we let our wonderful work of culinary art boil and pour it into plates. That's it, the soup is ready!

As you can see, the soup is prepared simply and quickly, although it contains meat, beloved by many. By the way, the soup poured into bowls can be decorated with sprigs of parsley and basil, which will add additional piquancy to the dish.

Due to the fact that the soup contains dough and meat products in the form of dumplings and meatballs, it can be considered a high-calorie dish, which is relevant in winter, when a piercing cold wind with large flakes of snow cools the bodies of people rushing home, where a plate awaits them aromatic hot and incredibly tasty soup!

Bon appetit!

Soup with meatballs and dumplings, a step-by-step recipe with photos of which you will see today, is a classic dish familiar to everyone. Due to its satiety, it can become a complete lunch or dinner. Many people also love soup with dumplings, especially children! What if you combined both meatballs and dumplings in one dish? Have you tried it? But in vain! A wonderful combination - tasty, satisfying and very interesting.

Main ingredients:

• filtered water - 2 liters + 6 tbsp.
• potatoes - 2 large tubers
• refined vegetable oil - 3 tbsp.
• carrots - 1 large
• onion - 1 large head
• tomato paste - 1 tbsp.
• salt - 1.5 tsp.
• paprika - 0.5 tsp.
• bay leaf - 3 pieces

Ingredients for meatballs:

• beef - 300 g
• onion - 1 large head
• khmeli-suneli - 0.5 tsp.
• salt - 0.5 tsp.

Ingredients for dumplings:

• eggs - 2 pieces
• cold water - 4 tbsp.
• flour - 12 tbsp.
• salt - 0.5 tsp.

Preparation:

Peeled the onion, chopped it randomly and chopped it with a blender (you can use a meat grinder).

I prepared the beef in advance - rinsed it with cool water, dried it and minced it through a meat grinder with a medium attachment.

I combined minced meat, onion, salt and suneli hops.

Mix the minced meat thoroughly until smooth.

I put the water on the fire, when it boiled, I added a heaped teaspoon of salt and stirred.

I rolled the minced meat into meatballs (I got 35 small pieces) and put them in boiling water along with the bay leaves.

Peeled the potatoes and cut them into cubes.

I added it to the meatballs, throwing out the bay leaves from the broth.

I kneaded the dough for the dumplings - whisked the eggs with cold (taken out of the refrigerator, or even better, from the freezer) water and salt.

Added sifted flour.

Stir the mixture until smooth so that there are no lumps.

It took me 12 tablespoons of flour. You may need more or less depending on the size of the eggs and the gluten content of the flour. The consistency of the dumplings should not be liquid or, on the contrary, very stiff.

At the same time, I started preparing the frying. To do this, I fried the onion into small cubes in refined oil until translucent. Added paprika and salt to it.

I grated the carrots coarsely and diluted a spoonful of tomato paste in six tablespoons of water. I put everything together on the onion.

Stir, add bay leaf and fry together until carrots are ready, about 7 minutes.

15 minutes after starting the potatoes, I put the dumplings in the soup - I took the dough with one teaspoon and threw it into the broth with the second.

In almost every home, it is customary to serve first courses for lunch. They are believed to be incredibly beneficial for our body. After reading today's article, you will learn how to cook light and flavorful dumplings.

Classic version

Despite the fact that the named dish was invented by the Slavs, today it is very popular all over the world. Moreover, each nation has its own version of preparation. Some cook it in chicken broth, while others cook it in water. Therefore, now we will tell you how to make a classic one and it will be presented with a photo below). To avoid having to interrupt the process and hastily look for missing products, make sure you have the following on hand in advance:

• Four large potatoes.
• One medium carrot and one onion each.
• A couple of sweet bell peppers.
• Three tablespoons of any vegetable oil.

For the meatballs you will need:

• 225 grams of minced meat;
• half an onion;
• one fresh egg;
• two tablespoons of herbs and breadcrumbs.

To prepare the dumplings, you need to stock up in advance:

• one fresh chicken egg;
• 110 grams of wheat flour.

In order for your family to be able to fully appreciate the soup with meatballs and dumplings, the step-by-step recipe for which will be outlined a little later, the above list of products should be supplemented with a small amount of butter, three liters of water, salt, ground pepper, bay leaf and other spices.

Process description

The first step is to make the meatballs. To prepare them, combine minced meat and chopped onion in one bowl. Mix everything thoroughly until a homogeneous consistency is obtained. The container with the resulting mass is covered with cling film and sent to the refrigerator.

After that, you can start making dumplings. To prepare them, add flour to a pre-beaten and lightly salted egg and mix thoroughly until a stiff dough forms.

Then you can move on to the main stage. Place pre-washed, peeled and chopped potatoes into a pan filled with three liters of boiling water. After five minutes, pre-formed meatballs are placed there and cooked for the same amount. Then the dough balls are carefully added to the broth, and after five minutes, onions, carrots and sweet bell peppers, previously fried in butter, are placed there. At the same time, add salt, pepper and bay leaf to the pan.

After ten minutes, the finished soup with meatballs and dumplings is removed from the heat and served.

Option for children

Unfortunately, not all kids love first courses. Therefore, this option will certainly be of interest to young mothers who care about the health of their children. Before you start preparing a delicious and healthy soup with meatballs and dumplings in a slow cooker (a recipe with photos will be presented in today’s article), you should check in advance whether you have all the required ingredients in your arsenal. This time you should have at hand:

• 110 grams of homemade beef or chicken mince;
• large onion;
• a pair of fresh chicken eggs;
• three tablespoons of semolina;
• two medium potatoes;
• small carrots.

To cook a truly light and appetizing soup with meatballs and dumplings (you can see the step-by-step recipe with photos below), you need to slightly expand the above list of products. It is supplemented with salt, dill and 720 ml of filtered water.

Cooking technology

Place pre-washed, peeled and chopped vegetables into the multicooker bowl. Clean drinking water is also poured there and the “Soup” or “Stew” mode is activated.

While the vegetables are cooking, you can make the meatballs. To prepare them, combine homemade ground beef or chicken, a raw egg and a pinch of salt in one bowl. Mix everything well and form small meat balls.

After that, it's time for the dumplings. They are made from a mixture of eggs and semolina. To do this, separate the yolk from the white and beat it thoroughly with a fork, gradually adding the cereal. At the end, add a little salt and the remaining protein to the resulting dough.

Thirty minutes before the vegetables are ready, add meat balls and dumplings. To do this, take the semolina dough with a teaspoon and put it in boiling water. At the final stage, finely chopped greens are added to the soup with meatballs and dumplings in a slow cooker.

Option with tomato

This dish is very reminiscent of the simplified Asian dish manpar. Soup cooked according to this recipe turns out light, tasty and rich. In order not to interrupt the process in search of missing components, you need to check the contents of your refrigerator in advance. Your kitchen should have:

• 200 grams of minced chicken;
• a pair of large onions;
• one medium carrot;
• 200 grams of unleavened dough;
• two large potatoes;
• a tablespoon of tomato paste.

In order for your family to appreciate the soup with meatballs and dumplings (the step-by-step recipe with photos can be found in our publication), it is advisable to supplement the above list with a small amount of sunflower oil, a pinch of sugar, salt, red and black pepper.

Algorithm of actions

First you should do the refueling. To prepare it, add pre-chopped onions and carrots to a frying pan greased with vegetable oil and lightly fry them. At the end, tomato paste is added to the vegetables and the resulting mixture is thoroughly heated. When the dressing begins to fry, add a little warm water to it and simmer over low heat for a quarter of an hour.

Unsalted meatballs are formed from ready-made minced chicken, and dumplings are formed from unleavened dough. In the latter case, it is important not to add flour, so as not to cloud the broth.

Carefully lower the meat balls into a pan filled with boiling water and cook them for five minutes. Then the dumplings are carefully added to them, and after they float, pre-washed, peeled and chopped potatoes and salt are added there. Shortly before the vegetables are fully cooked, add tomato dressing, a pinch of sugar and pepper into the broth. It is important to ensure that the potatoes are softened but not boiled. After this, the soup with meatballs and dumplings is removed from the stove, poured into plates and decorated with herbs.

Option with cheese

As in all previous cases, before you start cooking, you should go to the store and stock up on all the necessary ingredients. Your list should include:

• 250 grams of minced meat;
• one fresh egg;
• 40 grams of cheese;
• one small onion;
• 120 grams of flour;
• bouillon cube;
• a teaspoon of butter;
• salt, pepper and herbs.

In one bowl combine pre-grated cheese, flour and egg. Add a couple of tablespoons of water there and mix well. As a result, you should get a fairly dense dough.

In a separate bowl, mix minced meat, salt, pepper and finely chopped onion. Roll small balls from the resulting mass and place them in a pan filled with one and a half liters of boiling water with a bouillon cube dissolved in it. Then the dumplings are placed there. When they float to the surface, add the greens to the water and let them boil a little. After a couple of minutes, add butter to the finished soup with meatballs and dumplings.