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Soup with meatballs

Soup with Meatballs

Delicious, quick, light, and simple — perfect for a kids' lunch. Meatball soup might look tricky to a beginner, but it's not at all! It's incredibly simple, fast, and easy to make. You can adjust how thick the soup is by adding more water, and toss in any vegetables or vegetable mixes you like. Delicious!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Ground meat

350

Onion

Carrot

Potatoes

Rice

0.5

Eggs

Water

Salt

Dried spices

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 38 % 5 g

Carbohydrates 46 % 6 g

73 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make meatball soup? Get your ingredients ready. Wash and dry the vegetables. Rinse the rice several times in cold water. Then add the rinsed rice to boiling water and cook it until half done, 5–7 minutes. Drain the rice in a colander to get rid of all the water.
Step 2:

In a roomy bowl, combine the ground meat, rice, and egg. Sprinkle in a little salt and some seasoning. Mix everything well with your hands until smooth.
Step 3:

With wet hands, shape the mixture into meatballs a little bigger than a walnut.
Step 4:

Bring the water to a boil in a soup pot. Drop all the meatballs into the boiling water. Do this carefully so you don't get splashed and burned. Bring everything back to a boil and let it cook over medium heat.
Step 5:

Peel and wash the potatoes. Cut them into small pieces and add them to the pot with the meatballs.
Step 6:

Separately, peel and rinse the onion and carrot. Finely chop the onion. Grate the carrot on a medium grater.
Step 7:

In a hot skillet with a little vegetable oil, sauté the chopped onion and carrot for 3–4 minutes. Stir with a spatula so they don't scorch.
Step 8:

Add the sauté to the soup and cook everything together for about 10 minutes. Add salt to taste. For extra aroma, you can add a bay leaf. Ladle the finished soup into bowls and serve. Top each portion with a little chopped fresh herbs. Enjoy!

Meatballs (tefteli) are a lot like the smaller meat dumplings, just a bit larger and with a little rice mixed in. Some people add the rice raw, but in my opinion it makes the meatballs too loose as it cooks and they can fall apart — so I recommend parboiling the rice a little before adding it. For variety, toss a handful of rice, pearl barley, or vermicelli into the soup. And with buckwheat added, it turns out wonderfully fragrant!
It's best to cook with filtered or bottled water that has a neutral taste. Tap water can give the dish an unpleasant, characteristic aftertaste.