Soup with meatballs and sweet pepper
4 servings
30 minutes
Meatball soup with sweet pepper is a cozy combination of aromatic broth, tender meatballs, and sweet notes of fresh pepper. Its roots trace back to European cuisine, where the tradition of cooking meatballs in soups originates from home recipes created for warmth and nourishment. The rich flavor is achieved by combining ground beef with onions, spices, and vegetables, while the addition of rice makes the soup particularly nutritious. Tender meatballs infused with the aromas of bay leaves, cumin, and fresh vegetables create a harmonious blend of textures and flavors. This dish is perfect for a family lunch or dinner, providing a sense of home warmth and care.
1
Wash the carrot, potato, and pepper, and cut them into small cubes. Also wash the tomato and slice it into thin rings. Mince the garlic finely. Pass the onion through a meat grinder or blend it.
- Carrot: 1 piece
- Potato: 1 piece
- Sweet pepper: 0.5 piece
- Tomatoes: 1 piece
- Garlic: 3 cloves
- Onion: 1 piece
2
Place the minced meat, onion, spices, and egg white in a bowl.
- Ground beef: 500 g
- Onion: 1 piece
- Egg white: 1 piece
- Salt: 1.5 teaspoon
- Ground cumin: 1 teaspoon
- Ground black pepper: 0.7 teaspoon
3
Mix everything thoroughly.
4
Make several small balls (4-5 pcs).
5
Heat the pan with oil and fry them (they will be used for making broth).
- Olive oil: 4 tablespoons
6
When the meatballs are ready, 'smash' them and add tomatoes.
- Tomatoes: 1 piece
7
Add the remaining vegetables and garlic. Mix well. Add spices.
- Carrot: 1 piece
- Potato: 1 piece
- Sweet pepper: 0.5 piece
- Garlic: 3 cloves
- Salt: 1.5 teaspoon
- Ground cumin: 1 teaspoon
- Ground black pepper: 0.7 teaspoon
8
Pour in 6 cups of boiled water. Mix everything thoroughly.
- Bay leaf: 1 piece
9
Continue to boil until the vegetables are half-cooked.
10
Drop the dumplings and rice and cook until the rice is ready. Add the bay leaf.
- Rice: 0.3 glass
- Bay leaf: 1 piece