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Sorrel soup with meatballs

Sorrel Soup with Meatballs

A rich, hearty, fragrant, and very tasty soup. Serve this summery sorrel soup with a dollop of sour cream. Meatballs and potatoes make it more filling. Light and bright, it'll please grown-ups and kids alike!

Pearl

Recipe author

Composition / ingredients

Servings:

Ground meat

350

Potatoes

450

Sorrel

100

Carrot

100

Onion

Bell pepper

Vegetable oil

Garlic

Eggs

Salt

Fresh herbs

Mixed ground pepper

Broth (or water)

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 4 g

Fats 47 % 7 g

Carbohydrates 27 % 4 g

92 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make sorrel soup with meatballs? Start by gathering everything on the ingredient list. Which ground meat is best? Any will do — pork, beef, poultry, or a blend.
Step 2:

Peel the potatoes, carrot, onion, and garlic. Halve the bell pepper and remove the stem, core, and seeds. Rinse all the vegetables in clean water.
Step 3:

Add salt to taste to the ground meat, along with the pressed garlic and a pinch each of ground red and black pepper. I also added a little dried Provençal herbs to make the meatballs more fragrant. Knead it well, then let it rest a couple of minutes so the salt and seasonings work evenly through the meat.
Step 4:

Meanwhile, cut the potatoes into small cubes or sticks, whichever you prefer.
Step 5:

Shape the meat into small meatballs. Don't make them too big — about the size of your potato pieces, so everything finishes cooking at the same time.
Step 6:

Bring the broth to a boil. I used chicken broth here, but vegetable broth or plain water works too. Add the potatoes and meatballs, salt to taste, and once it returns to a boil, lower the heat to moderate, cover, and cook until everything is done — about 15–20 minutes.
Step 7:

Meanwhile, make the sautéed base. Peel the onion and carrot and rinse the vegetables. Cut the bell pepper, carrot, and onion into small pieces (you can grate the carrot).
Step 8:

Heat a little vegetable oil in a skillet. Add the chopped vegetables and cook, stirring, to the doneness you like. I usually just sweat them lightly, until the onion is translucent.
Step 9:

Wash the sorrel well and cut it into strips. Beat the eggs in a separate bowl until smooth.
Step 10:

Once the potatoes and meatballs are done, turn up the heat under the pot and add the sautéed vegetables.
Step 11:

When it comes back to a boil, add the sorrel.
Step 12:

Then pour in the beaten egg in a thin stream while stirring the soup with a fork or spoon to form delicate ribbons. Add finely chopped herbs and take the pot off the heat as soon as it starts to boil.
Step 13:

Done! Serve with ground allspice and sour cream on the side.

You can also hard-boil the egg and cut it into small cubes instead — in that case, add it to the finished soup at the end. My family prefers the airy egg ribbons, so I usually stir the raw egg right into the soup. These amounts make a medium-thick soup. Enjoy!
A note on the water: whether or not the recipe gives an exact amount, go by your own taste (thick or brothy?), the size of your pot, and the ingredients you're using. The first time you make a soup, don't commit to a whole pot — make a small tasting batch for one or two people. Scale all the ingredients down to 1–2 servings and figure the water at roughly one cup per serving for a thick soup, up to 1.5–2 cups for a brothier one, keeping in mind that some will boil off. Taste and adjust the liquid and proportions to suit you. Before long you'll be eyeballing it like a pro.