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Meatball soup

Meatball soup

Among my favorite soups at home, this is predominant and has a well-established place. But the word soup comes from Turkish, borscht from Russian, soup and cream from French, so we have nothing of our own ... so these juices that we call ours are actually everywhere and we adapt them according to region and customs ...

  • about 1 kg of veal pulp
  • 2-3 tablespoons semolina
  • 1 or
  • 1 teaspoon dill (dry I had)
  • salt to taste
  • 2 carrots
  • 1 red onion
  • 2-3 tablespoons olive oil
  • 1 gogosar
  • 1 parsley root
  • 1/2 celery root
  • 1 link parsley
  • 1 link leustean
  • 1 small pack of Rolton noodles (or even better homemade noodles)
  • 500 ml borscht (more or less, depending on the taste of each)

Servings: 8

Preparation time: less than 90 minutes

RECIPE PREPARATION Meatball soup:

The veal is cleaned of skins, washed and passed through a mincer or food processor. Season with salt and dill, add semolina and egg and mix well. From the resulting meat, we make meatballs with wet hands. Finely chop the onion and fry in a little olive oil. After it has softened, add the rest of the vegetables: carrot, donut, parsley root, celery cut as for soup. Add a small cup of water, put a lid on the pot and let the vegetables simmer. Then add water over the vegetables as much as we want to make the soup and keep in mind that we also add borscht. When it boils, add the meatballs and let it boil for 30-40 minutes. After the meatballs are cooked, add the borscht, noodles, salt to taste and let it boil for another 5 minutes. Turn off the heat and add the finely chopped parsley and larch.

Good appetite!!

Tips sites

1

semolina can be replaced with rice (I prefer semolina because finer meatballs come out)

2

serve according to your preferences with sour cream and hot peppers