Meatball soup
6 servings
60 minutes
Meatball soup is a cozy, hearty dish of Georgian cuisine that fills the home with warmth and the aroma of spices. This soup originates from the traditions of the household, where every housewife aimed to feed her family deliciously and abundantly. Tender meatballs made with fragrant onions, rice, and spices are immersed in a golden broth infused with the flavor of sautéed vegetables. Potatoes make it more nutritious, while fresh herbs and sour cream add softness and freshness. The taste of this dish is a harmony of rich meat broth with a slight tanginess from tomatoes and the tenderness of meatballs. It is enjoyed on cold evenings for comfort as well as during family celebrations when something special yet simple is desired. It pairs wonderfully with fresh bread and good cheer.
1
Add finely chopped onion (1 piece), egg, salt, pepper (optional: finely chopped parsley), and rinsed rice to the minced meat. Mix well. Then form meatballs.
- Onion: 3 pieces
- Chicken egg: 1 piece
- Salt: 70 g
- Ground black pepper: 2 g
- Parsley: 1 bunch
- Rice: 0.3 glass
2
We clean the onion, chop it finely, wash the carrot, peel it, and cut it into strips. We fry the onion in vegetable oil until transparent, then add the carrot. We fry until softened. We add 1 ripe, peeled tomato. We stew for 3-4 minutes.
- Onion: 3 pieces
- Carrot: 1 piece
- Vegetable oil: 3 tablespoons
- Salt: 70 g
3
Put a pot of water on the fire, add salt and bring to a boil. Add the meatballs to the boiling broth and boil for 5-10 minutes.
- Water: 3 l
- Salt: 70 g
- Ground meat: 300 g
4
Add the meatballs to the boiling broth and boil for 5-10 minutes.
5
We wash the potatoes, peel them, cut them into small cubes and add them to the boiling broth. We let the broth boil, then reduce the heat, cover the pot with a lid and cook until ready.
- Potato: 3 pieces
6
After the cooked meatballs float, we will add the sautéed vegetables, reduce the heat, and simmer for a few more minutes.
- Vegetable oil: 3 tablespoons
7
We will pour the ready soup into plates, season it with sour cream, and sprinkle with greens.
- Parsley: 1 bunch
