Microwave Meatball Soup
3 servings
30 minutes
Meatball soup is a classic dish of Russian cuisine adapted for quick preparation in the microwave. Tender beef meatballs infused with the aroma of fresh broth and roasted root vegetables create a harmonious flavor that is rich and warming. Celery and parsley add a light spiciness, while sour cream gives a pleasant creamy texture. Thanks to the use of the microwave, this soup cooks quickly and effortlessly while preserving the rich taste of the traditional dish. An ideal option for a cozy home dinner when you want something hearty without spending long at the stove.
1
Pour the broth into a deep glass dish and heat in the microwave at 800 W for about 4 minutes – until the broth boils.
- Broth (stock): 1 l
2
At the same time, make the meat filling. For this, pass the beef through a meat grinder (or chop it using a blender or food processor). Finely chop the onion and add the pieces to the minced meat. Mix everything well.
- Beef: 300 g
- Onion: 1 head
3
In a separate bowl, beat the eggs, add salt and pepper, and mix with the meat. Also pour in a small amount of warm broth while continuously stirring the mixture.
- Chicken egg: 2 pieces
- Broth (stock): 1 l
- Sea salt: to taste
- Ground black pepper: to taste
4
Add breadcrumbs to the minced meat and mix everything again. The mixture should be thick enough to form balls.
- Breadcrumbs: 2 tablespoons
5
Peel and cut the roots of celery and parsley into thin strips. Place them in a high-walled plastic or glass container. Pour 1 tablespoon of vegetable oil over the roots and add tomato paste. Cover the container with a lid and place it in the microwave for a couple of minutes to let the ingredients 'sweat' a bit.
- Parsley root: 20 g
- Celeriac: to taste
- Vegetable oil: 2 tablespoons
- Tomato paste: 1 tablespoon
6
Take another similar dish and pour flour into it. Add a second tablespoon of vegetable oil and also send it to the microwave. This dish needs to be kept inside for much less time – just a few seconds. This will be enough for the flour to acquire a pleasant golden color.
- Wheat flour: 1 tablespoon
- Vegetable oil: 2 tablespoons
7
Add the sautéed celery and parsley roots, as well as the flour, to the meat broth (which you brought to a boil some time ago).
- Parsley root: 20 g
- Celeriac: to taste
- Wheat flour: 1 tablespoon
8
Roll small meatballs from the minced meat and add them to the broth. Salt the future soup and pepper to taste.
- Beef: 300 g
- Sea salt: to taste
- Ground black pepper: to taste
9
Cover the dish with a lid and heat in the microwave on full power for 4 minutes.
10
Season the ready soup with sour cream.
- Sour cream: 100 g
