Soup with noodles, vegetables and meatballs
10 servings
60 minutes
Noodle soup with vegetables and meatballs is a warming and hearty Russian soup that delights with its delicate taste and aroma of fresh herbs. Its roots trace back to traditional home-cooked meals when housewives aimed to prepare a nutritious lunch from simple ingredients. Meatballs infused with the aroma of basil and cheese add richness to the soup, while vegetables contribute freshness and lightness. Noodles make the texture tender, and tomato sauce adds a slight tanginess and depth of flavor. This soup is perfect for family lunch or dinner; it warms on cool days while remaining light yet filling. With a balanced combination of proteins, vegetables, and carbohydrates, it is healthy and nourishing, creating a sense of homey comfort.
1
Chop the onion and garlic finely, cut the zucchini into cubes, and the beans into pieces.
- Onion: 1 piece
- Garlic: 2 cloves
- Zucchini: 2 pieces
- Green beans: 250 g
2
Combine minced meat, onion, garlic, breadcrumbs, basil, egg, cheese, salt, and pepper. Make meatballs.
- Ground meat: 400 g
- Onion: 1 piece
- Garlic: 2 cloves
- Breadcrumbs: 100 g
- Crushed basil leaves: 1 tablespoon
- Chicken egg: 1 piece
- Grated cheese: 0.3 glass
- Sugar: 4 teaspoons
- Sugar: 4 teaspoons
3
Bring the broth (2 L) to a boil with the tomato sauce.
- Tomato sauce with basil: 700 ml
4
Add meatballs to the broth. Once they float, add the vermicelli. Cook for 5 minutes (I had very thin vermicelli and 5 minutes was enough). Add salt, sugar (optional), zucchini, and beans. Cook for another 5 minutes.
- Ground meat: 400 g
- Thin vermicelli: 60 g
- Sugar: 4 teaspoons
- Zucchini: 2 pieces
- Green beans: 250 g