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Meatball and Buckwheat Soup

A delicious broth with tender meatballs — perfect! This meatball-and-buckwheat soup isn't just tasty, nourishing, and filling; it's also pretty to look at. A simple first course with all the protein and vitamins you need for an everyday meal. Kids usually love it.

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Soup with meatballs and buckwheat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 3 g
Fats 42 % 5 g
Carbohydrates 33 % 4 g
77 kcal
GI: 50 / 50 / 0
  • The secret to this soup's good looks is in how the buckwheat is cooked. It's boiled separately, so the broth stays clear instead of going cloudy. Rinse the buckwheat until the water runs clear, picking out any unhulled grains, then put it in a pot and cover with part of the water. Cook for 5 minutes from the time it boils, until the grains are halfway done. While the buckwheat cooks, make the meatballs. In a deep bowl, combine the ground meat (any kind works), the egg, and the breadcrumbs. Add thyme and salt, mix until smooth, and let it rest for about 15 minutes so the flavors come together and the breadcrumbs swell. You can swap the thyme for any other aromatic herb or your favorite spices, and if you like, even mix in a little finely grated vegetable — zucchini, carrot, onion, or garlic. Peel the carrots and potatoes, wash them, and dice them small. Cut the celery and leek into strips and finely chop the parsley. Pour the water into a soup pot, add all the vegetables at once, and season with bay leaf, ground pepper, allspice, and salt. Set over high heat and bring to a boil. Once the vegetable broth boils, lower the heat to medium and cook for 15 minutes. While the soup simmers, shape the meatballs — the amount of meat here makes about 24. Don't make them too big: scoop up a teaspoon of meat and roll it into a ball with wet hands. After the broth has cooked for 15 minutes, add the meatballs. Stir so they don't stick to the bottom and cook for another 10 minutes over low heat, until the meatballs are done. When they're cooked, add the nearly-done buckwheat, cook the soup for another 5 minutes, and turn off the heat. Let the finished soup stand, covered, for 10 minutes to absorb the aroma of the spices and finish the buckwheat. You can then fish out the bay leaf and allspice. Serve the soup hot, sprinkling each bowl with chopped parsley. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Buckwheat (whole grain) - 335  kcal/100g
  • Dark buckwheat flour - 333  kcal/100g
  • Light buckwheat flour - 347  kcal/100g
  • Boiled buckwheat - 163  kcal/100g
  • Buckwheat - 313  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Leek - 33  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Allspice - 263  kcal/100g
  • Celery stalk - 12  kcal/100g

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