Meatballs with soup decoy are a great alternative to meat and fish.
They cook quickly, and the soup is nourishing and delicious.
Meatballs for soup made from minced meat or fish mince.
Meatballs with a decoy for soup - the basic principles of cooking
Minced meatballs are best made from beef, chicken breast, turkey and pork. You can cook meatballs from minced meat, but it is better to make it yourself. Purchase minced completely defrost and remove all excess moisture.
Onions are added to the stuffing, after finely chopping it. If you cook the minced meat, the onion is scrolled along with the meat.
Prepared in this way, minced, seasoned with spices and add semolina. Mix well and leave for half an hour. During this time, the semolina will absorb all the excess fluid and swell.
Then small balls are formed, wetting the hands with water. Meatballs can be used immediately, or put on a chopping board and freeze.
Ready meatballs are put directly in the soup. Or boil for a quarter of an hour in a separate saucepan and add to the soup at the very end of cooking.
Recipe 1. Meatballs with decoy for veal soup
Ingredients
veal - half a kilo;
vegetable oil - 30 ml;
medium onion;
salt;
two eggs;
semolina - 75 g
Method of preparation
1. Peel the onion and wash it under the tap. Cut it into four parts. We rinse the veal, we clean it of everything superfluous and cut it in small pieces. Onions with meat skip twice through the meat grinder. This is done so that the consistency of the meatballs is tender.
2. Grind meat with onions and mix with egg, salt, vegetable oil and semolina. Knead until the stuffing does not acquire a uniform consistency. Leave minced for half an hour so that the semolina swelled. 3. Once again, mix the stuffing and form balls of the size of a walnut out of it, moistening the hands periodically with water. Meatballs put directly into the soup or boil separately in water, adding salt and bay leaf.
Recipe 2. Meatballs with a decoy for soup
Ingredients
semolina - half a kilogram;
salt;
ground beef - 400 g;
spice;
bulgur - half a cup;
parsley;
bulb;
vegetable oil - 50 ml;
garlic - three cloves;
lemon;
beet;
tomato paste - 30 ml;
celery - three stalks.
Method of preparation
1. Mix bulgur with semolina. Fill all with a glass of water and leave for an hour.
2. Finely chop the peeled onions. Fry it to ruddy in hot oil, stirring constantly, so that it does not burn.
3. Mince the salt, add the spices and half the fried onion. Stir well and make small balls of it, wetting your hands, from time to time in water.
4. Mix mangou with bulgur and make small round cakes from this mixture. Put the stuffing inside and form a round ball.
5. Peel the beets and garlic. Cut the beets into thin slices. Chop celery and garlic into small pieces. Put the vegetables in the pan. Cut the lemon in half and squeeze the juice out of it into a separate dish.
6. Pour the vegetables and a half liters of purified water and bring to a boil. Add tomato paste, salt, freshly squeezed lemon juice, spices and chopped parsley.
7. Dip the prepared meatballs into the boiling soup and cook, stirring occasionally, for half an hour.
Recipe 3. Meatballs with a decoy for cod soup
Ingredients
300 g cod fillets;
15 ml of sunflower oil;
80 g of semolina;
salt;
half an egg;
black pepper;
30 ml of sour cream;
70 g onions.
Method of preparation
1. Rinse the fish fillets under running water and pat dry. Cut into pieces and twist in a meat grinder, setting a strainer with small holes. In the resulting stuffing pour semolina, mix and leave for half an hour, so that it swells. 2. Fry peeled and finely chopped onion in hot oil. Add minced fried onion, salt, sour cream, ground pepper and beaten egg into mince. Stir well and make small balls, wetting your hands in water.
3. Finish the meatballs in the flour. They can immediately spread in the soup, or freeze and use for cooking soup later.
Recipe 4. Meatballs with turkey soup
Ingredients
550 g turkey fillet;
sea salt;
80 g of semolina;
garlic - 2 cloves;
spices.
Method of preparation
1. Under a stream of water, wash the turkey fillet. Dab it with napkins and cut into small pieces. Put the meat in a blender container, add the peeled garlic cloves and smash everything into a uniform stuffing. If there is no blender, you can use a meat grinder.
2. Pour the semolina into mincemeat and add any fresh greens, pre-grinding it. We mix everything up to homogeneity with our hands and leave it alone until the semolina swells. Then mix again.
3. From the obtained mincemeat form balls, the size of a small nut. Add them to the soup and cook until they pop up or freeze for the future.
Recipe 5. Chicken meatballs with soup for soup
Ingredients
80 g of semolina;
salt;
300 g chicken breast;
black pepper;
30 grams of parsley;
15 g butter;
small potato.
Method of preparation
1. Wash chicken breasts and dip them in napkins. To remove the skin from the breast or not, decide for yourself. Some like to make stuffing with the skin. So, it turns out fatter. Chop the breasts and grind in a blender or grinder.
2. In the chicken mince pour semolina, mix and leave it to swell. Peel the potatoes and wash them, grate them on the smallest grater.
3. In the stuffing with swollen semolina add grated potatoes and soft butter. Salt, pepper and knead thoroughly. Make minced small balls. 4. Boil the meatballs in boiling water, lightly salt it. After surfacing, remove them with a skimmer and shift them into the soup. You can spread the meatballs directly into the soup.
Recipe 6. Meatballs with tinsel for pink salmon soup
Ingredients
two cans of canned pink salmon;
egg;
30 g of semolina;
a bunch of dill and parsley.
Method of preparation
1. Open the cans of fish, lay out the contents in a separate bowl and sort out, freeing the fish from bones and skin. Put the fillets in a bowl and knead with a fork.
2. In fish, add semolina, eggs and chopped as small as onion. Mix and leave the stuffing alone to the semolina swollen.
3. Rinse a bunch of parsley and dill, lightly dry it and chop. Add it to the minced fish and mix. Wet hands make small balls and lay them on a cutting board.
4. Before you put them in the soup, send them to the refrigerator for a while.
Recipe 7. Meatballs with semolina for soup with parmesan
Ingredients
lemon zest;
200 g of pork and ground beef;
a small piece of fresh chili;
50 g Parmesan;
pinch of ground cinnamon;
egg;
a pinch of nutmeg;
ground black pepper;
two cloves of garlic;
sea salt.
Method of preparation
1. Wash lemon and towel. With half a citrus peel off. Wash and chop the chili peppers. Chives garlic peeled and minced as small as possible.
2. Parmesan grate in small chips. Add minced egg, lemon zest, chopped chili pepper, garlic and grated parmesan cheese.
3. Season with minced ground cinnamon, salt, nutmeg and black pepper. Mix everything well until smooth.
4. Hands, dipped in water, take a little stuffing and roll it into a ball, the size of a large hazelnut. Lay the meatballs on a tray. If you use the meatballs in the soup right away, put them in the fridge for a quarter of an hour.
Recipe 8. Meatballs with semolina and bacon for soup
Ingredients
70 g smoked bacon;
ground black pepper;
600 g of minced chicken;
salt;
a glass of semolina;
greenery;
two cloves of garlic;
egg.
Method of preparation
1. Add minced chicken salt, pepper and add garlic, grated on the finest grater.
2. Cut raw smoked bacon into very small pieces. Add it to the stuffing, here also pour in a slightly beaten egg and semolina. We are waiting for at least half an hour for the semolina to swell.
3. When the semolina swells, carefully repel the stuffing. We form from it small balls and lay them on a tray. Before adding to the soup, meatballs can be fried or baked in the oven.
Soup Meatballs - Tricks & Tips
- To make the meatballs juicy, add onions to them. At the same time you can add both raw and fried onions.
- Pay particular attention to mixing meat for meatballs. It depends on this whether they fall apart during cooking or not.
- If you cook the meatballs for the meatballs yourself, twist the meat at least twice to get a delicate texture.
- semolina will give your meatballs tenderness. It absorbs the meat juice, swells and the meatballs will be very tender.
- After you put the meatballs in the soup, roll the fire and cook it over low heat.
