Soup with meatballs and vegetables
4 servings
60 minutes
Meatball and vegetable soup is a cozy, hearty dish that brings the warmth of home. The Italian roots of the recipe go back centuries when simple ingredients combined in harmonious flavors. Tender meatballs made with herbs and eggs fill the soup with a meaty aroma, while vegetables add freshness and sweetness. A light pinch of sweet paprika gives a spicy note, making the flavor layered and rich. This soup is perfect for family lunch, especially on cool days. It cooks quickly, and the addition of sour cream adds a velvety texture, making each spoonful truly enjoyable. Serve it with crispy bread or croutons for an even more pronounced taste!
1
To prepare meatballs, finely chop the greens, add them to the minced meat, add a raw egg, season to taste, and mix. From this mixture, make small balls.
- Green: 1 bunch
- Ground meat: 300 g
- Chicken egg: 1 piece
- Mix of peppers: to taste
2
Add finely chopped potatoes to boiling water.
- Potato: 2 pieces
3
You can make soup with or without frying; I make it without frying, finely chopping the carrot and onion, and adding them to boiling water with the partially cooked potatoes.
- Carrot: 1 piece
- Onion: 1 head
4
Finally, we add the meatballs and can also season the soup with a pinch of sweet paprika; it will be very tasty.
- Ground meat: 300 g
- Sweet paprika: to taste
5
After adding the meatballs, cook the soup for another 15-20 minutes. I recommend serving it with sour cream.