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.
![Meatball-soup-recipe-1-SunCakeMom](https://www.suncakemom.com/wp-content/uploads/2019/11/Meatball-soup-recipe-1-SunCakeMom-1024x683.jpg)
![Meatball-soup-recipe-7-SunCakeMom](https://www.suncakemom.com/wp-content/uploads/2019/11/Meatball-soup-recipe-7-SunCakeMom-1024x683.jpg)
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-3-SunCakeMom](https://www.suncakemom.com/wp-content/uploads/2019/11/Meatball-soup-recipe-3-SunCakeMom-1024x683.jpg)
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!
Pin now, Enjoy later!
![Meatball-soup-recipe-Pinterest-SunCakeMom](https://www.suncakemom.com/wp-content/uploads/2019/11/Meatball-soup-recipe-Pinterest-SunCakeMom-683x1024.jpg)
That lemons sounds fascinating in the soup!
Delicious looking!
It’s like vinegar but a little less harsh.
It is indeed! Thanks!