Quick Meatball Soup with Potatoes and Bell Pepper
A great soup for the whole family—a rich mix of flavors! This quick first course with vegetables, potatoes, and meatballs is sure to please everyone with its wonderful taste!
Cooking method
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Step 1:
Gather the ingredients and spices for the soup. Peel the potatoes, seed the bell pepper, and remove the stems from the tomatoes.
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Step 2:
Slice two and a half onions into half-rings.
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Step 3:
Finely chop part of the sliced onion and add it to the bowl of ground meat, along with salt and the pepper blend to taste.
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Step 4:
Add half a cup of parboiled rice to the pork-and-beef mixture with the onion.
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Step 5:
Mix everything together thoroughly until evenly combined.
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Step 6:
With damp hands, shape the mixture into meatballs and set them to fry in a skillet with hot vegetable oil.
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Step 7:
Brown the meatballs on both sides until golden.
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Step 8:
Grate one carrot on the large holes of a grater.
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Step 9:
Cut one seeded bell pepper into rough pieces.
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Step 10:
Finely chop two cloves of garlic.
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Step 11:
Cut five tomatoes into rough, not-too-small pieces.
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Step 12:
Transfer the browned meatballs to a deep skillet or other suitable pot and add the potatoes, cut into large pieces.
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Step 13:
Cover the meatballs and potatoes with boiling water, put on the lid, and set the heat to just above medium.
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Step 14:
Add the grated and chopped vegetables to a second heated skillet.
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Step 15:
Stir everything together well and sauté, watching it, for about ten minutes.
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Step 16:
After ten minutes, add 1 teaspoon of paprika and half a teaspoon of cumin to the vegetables and keep cooking for a bit.
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Step 17:
Check the potatoes for doneness.
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Step 18:
Stir the sautéed vegetables into the soup, season with salt to taste, add the chopped herbs and bay leaves, cover, and cook 5 more minutes until everything is done.
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Step 19:
Simple, homemade, and delicious—made from everyday ingredients. Enjoy!
- Potato soup with meatballs. The big draw here is that this light, hearty soup appeals to grown-ups and kids alike. Tender meatballs are a culinary high point—the juicy texture of those little balls was loved as far back as the ancient Turkic peoples. The idea later spread to other cuisines, from the Balkans to Austria, where cooks experimented with all kinds of additions and cooking methods. Shall we give it a go?
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
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Zira - 112 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
- Steamed rice - 123 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
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