Summer Sorrel Soup with Meatballs and Egg

A wholesome, nourishing homemade favorite! A great recipe for a wonderful summer soup with zucchini, sorrel, and meatballs — sure to please and to surprise you with its fantastic flavor!

Siberian CooksAuthor avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 3 g
Fats 33 % 3 g
Carbohydrates 33 % 3 g
48 kcal
GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min
  1. Step 1:

    Step 1

    Gather the ingredients and spices for this delicious sorrel soup with meatballs.

  2. Step 2:

    Step 2

    Finely chop one onion.

  3. Step 3:

    Step 3

    Add the chopped onion to a bowl with half a kilogram of the ground pork and beef.

  4. Step 4:

    Step 4

    Add salt to the meat to taste.

  5. Step 5:

    Step 5

    Add a mix of black and red pepper to the meat to taste.

  6. Step 6:

    Step 6

    Mix thoroughly and knead the meat in the bowl, then shape it into meatballs of the size you want.

  7. Step 7:

    Step 7

    Roll the fifteen formed meatballs in flour.

  8. Step 8:

    Step 8

    Set the meatballs on a plate.

  9. Step 9:

    Step 9

    Bring a pot of water to a boil, then add the meatballs and stir.

  10. Step 10:

    Step 10

    Cover the pot and cook the meatballs until done.

  11. Step 11:

    Step 11

    Cut one carrot into small, pretty pieces with a crinkle cutter.

  12. Step 12:

    Step 12

    After the meatballs have cooked for ten minutes, add the chopped carrot, cover the pot again, and keep cooking.

  13. Step 13:

    Step 13

    Cut three hundred grams of young zucchini into small, pretty pieces with a crinkle cutter.

  14. Step 14:

    Step 14

    After the meatballs and carrot have cooked together for ten minutes, add the zucchini and cook for another ten minutes.

  15. Step 15:

    Step 15

    Coarsely chop two hundred grams of washed fresh sorrel.

  16. Step 16:

    Step 16

    Add the sorrel to the pot and mix everything well.

  17. Step 17:

    Step 17

    Cover the pot and cook the soup for another two minutes.

  18. Step 18:

    Step 18

    Finely chop dill to taste and two cloves of garlic.

  19. Step 19:

    Step 19

    Crack one egg into a small bowl and beat it.

  20. Step 20:

    Step 20

    Stir the lightly beaten egg into the soup.

  21. Step 21:

    Step 21

    Mix everything well.

  22. Step 22:

    Step 22

    Add salt, a mix of black and red pepper, and a bay leaf to taste. Stir everything, cover the pot, and let the soup rest.

  23. Step 23:

    Step 23

    Ladle the rested soup into bowls and add chopped dill and garlic to taste.

  24. Step 24:

    Step 24

    Let's cook together — simple, homemade, delicious dishes from everyday ingredients. Enjoy, everyone!

  • Sorrel soup with meatballs and egg. A really simple lunch recipe with ground-meat meatballs and zucchini! A fragrant, rich, zesty, and hearty quick lunch — sorrel soup! Every lunch should start with a hot first course. Sorrel soup with meatballs is a wholesome, nourishing homemade favorite. Soups like this are essential to a healthy, balanced diet and are recommended by nutritionists. This vitamin-rich sorrel soup quickly restores your energy and leaves you feeling great! Enjoy!

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

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Dill greens - 38  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Sorrel - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Ground pepper mixture - 255  kcal/100g
  • Young zucchini - 24  kcal/100g
  • Minced pork beef - 236  kcal/100g

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