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Soup with meatballs and noodles

Meatball and Vermicelli Soup

Incredibly tasty, made from simple ingredients, for the whole family! Meatball and vermicelli soup is perfect for an everyday menu. And kids love it — proven time and again! You can make it in a pot or in a multicooker. And instead of vermicelli, you can add any grain or small pasta of different kinds.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Pork

400

Potatoes

Carrot

Onion

Egg

Vermicelli

0.3

Water

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 40 % 4 g

Carbohydrates 30 % 3 g

58 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make meatball and vermicelli soup? Get everything ready. Peel the potatoes, onion, and carrot. Rinse the peeled vegetables clean. You can use any meat for the meatballs. I'll use pork.
Step 2:

Cut the pork into pieces and put it through a meat grinder. After the meat, run half the onion through too. Put the ground meat in a roomy bowl, add the egg, salt, and a little spice. Mix everything well so the ingredients are evenly combined.
Step 3:

Pour the soup water into a suitably sized pot and set it over the heat. The pot can be nonstick or enamel. Bring the water to a boil. Shape small meatballs from the ground meat with your hands and lower them into the boiling water. Why boiling water? It's in boiling water that the meatballs "set" on the outside so they won't fall apart during further cooking. Bring everything back to a boil. Skim off the foam that forms as it boils.
Step 4:

Cut the peeled potatoes into small pieces and add them to the pot with the meatballs. Cook everything together for 15–20 minutes.
Step 5:

Finely chop the other half of the onion. Grate the carrot on the medium holes of a grater.
Step 6:

Pour a little vegetable oil into a hot skillet and add the chopped onion and carrot. Sauté everything together for 3–4 minutes over medium heat. Don't forget to stir so the vegetables don't burn. Add the finished sauté to the pot of soup.
Step 7:

Near the end of cooking, add the vermicelli to the boiling soup. Cook it for 3–4 minutes. Add a little salt and spices.
Step 8:

If you like, add some chopped fresh herbs. I really like adding fresh dill to soups. Take the pot off the heat and let the soup sit, covered, for a while — 10 minutes is enough.
Step 9:

Ladle the finished soup into bowls and serve. You can add a little sour cream. Enjoy!

In this soup, you can use rice, lentils, or pearl barley instead of vermicelli.
For cooking it's best to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind it can give the dish an unpleasant characteristic aftertaste.