Who doesn’t like meatballs? Using them as ingredients in soups will open up not just almost infinite possibilities but the heart of our beloved ones too.
Ingredients
- 2 tablespoons / 30 Cooking oil
- 1 Onion (diced)
- 1 Carrot (diced)
- 1 stalk Celery (diced)
- 7 cup / 1.7l Water
- 1 teaspoon Salt
- ½ lb / 250g Peas
- ½ lb / 250g Green beans
- ½ lb / 250g Carrot (sliced)
- ¼ lb / 250g Mushrooms (sliced)
- 1 Bay leaf
- ½ Lemon juice
- 2 lb / 800g Ground meat
- 2 Egg
- 1 teaspoon Salt
- 7 oz / 200ml Sour cream
How to make meatball soup
- Pour oil into a saucepan and heat it up. Dice up onion, carrot and celery stalk.
- Add them onto the hot oil with salt and saute until the onion get a glassy / translucent look.
- Turn heat down to low and slowly fry them until the onion caramelizes and gets a golden brown color.
- Add the peas, green beans, mushroom, carrot, bay leaf and lemon juice. A slice of lemon can be added too.
- Fill the pot up with water, add the salt and turn the heat up. If it starts to boil reduce the heat until the meatballs are placed in as well.
- Mix the egg with the minced meat and salt.
- Make the meatballs.
- Place them into the soup.
- Turn the heat up again until it starts to simmer then reduce the heat.
- Cook it for 20 minutes or until the meatballs’ inside temperature reaches 145°F / 63°C.
- When everything is done, mix in the sour cream or in case of that just cream.
- Let it sit for a couple of minutes before serving.
Enjoy!
Meatball Soup Recipe
Who doesn’t like meatballs? Using them as ingredients in soups will open up not just almost infinite possibilities but the heart of our beloved ones too.
Ingredients
- 2 tablespoons / 30g Cooking Oil
- 1 Onion diced
- 1 Carrot diced
- 1 stalk Celery diced
- 7 cup / 1.7l Water
- 1 teaspoon Salt
- ½ lb / 250g Peas
- ½ lb / 250g Green beans
- ½ lb / 250g Carrot sliced
- ¼ lb / 250g Mushrooms sliced
- 1 Bay leaf
- ½ Lemon juice
- 2 lb / 800g Ground meat
- 2 Egg
- 1 teaspoon Salt
- 7 oz / 200ml Sour cream
Instructions
- Pour oil into a saucepan and heat it up.
- Dice up one onion, carrot and celery stalk.
- Add them onto the hot oil with salt and saute until the onion get a glassy / translucent look.
- Turn heat down to low and slowly fry them until the onion caramelizes and gets a golden brown color.
- Add the peas, green beans, mushroom, carrot, bay leaf and lemon juice.
- Fill the pot up with water, add the salt and turn the heat up. When it starts to boil reduce the heat until the meatballs are placed in as well.
- Mix the egg with the minced meat and salt.
- Make the meatballs and place them into the soup.
- Turn the heat up again until it starts to simmer then reduce the heat.
- Cook it for 15 minutes or until the meatballs' inside temperature reaches 145°F / 63°C.
- When everything is done, mix in the sour cream or in case of that just cream.
- Let it sit for a couple of minutes before serving.
Notes
Enjoy!
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That lemons sounds fascinating in the soup!
Delicious looking!
It’s like vinegar but a little less harsh.
It is indeed! Thanks!