Meatballs for soup
1 serving
30 minutes
Meatballs for soup are a cozy dish that is part of European cuisine. Their history goes back centuries when housewives sought to add heartiness to broth by creating soft, tender meatballs. Meatballs have a fine texture due to the combination of minced meat, soaked bread, and egg white. They acquire lightness and juiciness, becoming an ideal addition to any soup. Their taste is delicate and rich, with pleasant meaty notes that harmoniously blend with the aroma of hearty broth. These miniature meatballs are perfect for children's meals and dietary dishes, making soup even more nutritious and comforting. Such a recipe is a true art of traditional cuisine capable of bringing warmth to the home hearth.
1
Pass the meat (without membranes and fat) through a meat grinder, add bread (without crust) soaked in water and then squeezed, and pass it through the meat grinder again.
- Meat: 50 g
- White bread: 15 g
2
Then add the whipped egg white, salt, a teaspoon of cold water, 1/2 teaspoon of oil, and knead the filling until the mixture is tender and smooth.
- Egg white: 1 piece
- Salt: to taste
3
Place the prepared mixture on a water-moistened board, divide it into meatballs. Roll the meatballs into balls (grease your hands with egg white) and drop them into salted boiling water; after 5 minutes, remove the meatballs onto a sieve, let them dry, then add to the soup, boil, and serve.