Soup with meatballs and mirepoix
4 servings
25 minutes
Meatball soup with mirepoix is a classic European dish that combines the tenderness of meatballs with the aroma of vegetable broth. Mirepoix, a traditional mix of carrots, onions, and celery, gives the soup a rich flavor and makes it particularly cozy. The origins of this dish trace back to deep culinary history when such soups were made for warming home dinners. The lightness and clarity of the broth are achieved by pre-boiling the meatballs, making it refined and elegant. Potatoes add heartiness while fresh herbs provide freshness and brightness to each spoonful. This soup is an ideal option for both family dinners and cozy lunches on a cool day.
1
First, make the meatballs. For this, grate the onion finely, beat the egg, and chop the greens finely. Mix all this with the minced meat, add salt, and shape small balls from this mixture.
- Onion: 2 pieces
- Chicken egg: 1 piece
- Fresh herbs: to taste
- Ground meat: 400 g
- Salt: to taste
2
Boil the meatballs for 2-3 minutes, then drain the water to keep the broth clear and transparent. Pour 1 liter of boiled water over the meatballs, add finely chopped potatoes, and cook for 10 minutes.
- Ground meat: 400 g
- Potato: 2 pieces
3
Cut the carrot into strips, dice the onion, and sauté the vegetables in vegetable oil, then add to the soup and simmer for another 5 minutes.
- Carrot: 1 piece
- Onion: 2 pieces
- Vegetable oil: 3 tablespoons
4
Before serving, sprinkle the soup with finely chopped greens.
- Fresh herbs: to taste
