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Meatball soup with potatoes

Meatball Soup with Potatoes

Just like Mom used to make — a simple recipe for an incredibly delicious soup! My family loves a good bowl of soup; lunch just isn't the same without one. Today I want to share how I make meatball soup with rice. To keep it hearty and thick, I add rice. But let's start from the beginning.

ninaola

Recipe author

Composition / ingredients

Servings:

Minced meat

200

Rice

100

Potatoes

Onion

Carrots

Bay leaf

Pepper

Salt

Eggs

Loaf (slices)

100

Parsley (1 bunch)

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 5 g

Fats 21 % 7 g

Carbohydrates 64 % 21 g

171 kcal

GI: 43 / 33 / 24

Cooking method

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Start with the meat. I like a half-pork, half-beef blend, for example. I grind it twice, then grate in an onion and add an egg white and the crumb of a white loaf. First I soak the bread in milk — water works too. Then I form the balls; I like them big, about the size of a walnut. From there it's simple. I put water on the heat and add the diced potatoes, carrots, a bay leaf, and a few peppercorns. Once it boils, I add the rice and let it all cook. When it's ready, I drop in the meatballs. They should boil for at least ten minutes so the soup turns out rich. At the very end, I add the sautéed onion and let it boil for a couple more minutes. I put the chopped herbs right into the bowl — that way all the vitamins are preserved. And a dollop of sour cream on top, of course.