One of the easy, easy to prepare soups, which will appeal to both adults and children, is the soup with meatballs. Variations of its execution can come up with a lot: fill the soup with rice, buckwheat or decoy; make meatballs from beef or chicken mince; cook with or without roasting. I suggest you cook rice soup with meatballs from meat: a hearty, almost dietary first course.
To give the soup a particularly beautiful, golden color, you can fry the onions and carrots in sunflower oil and add roasting to the pan between the laying of the potatoes and the meatballs. But in this case, the soup will not be dietary. And when cooking meatballs it turns out a weak, but fragrant broth, so it is quite possible to do without roasting.
If it seems to you that a bowl of hot soup looks more appetizing with golden circles of fat, then you can add to the finished soup — immediately to the pan or to each plate — a piece of butter or a spoon of vegetable oil.
- Cooking time: 25 minutes
- Servings: 8-10
Ingredients for Meatball Soup
- 2, 5-3 l of water;
- 3 medium potatoes;
- 1-2 carrots;
- 0, 5 glasses of dry rice;
- 2 small onions (1 in soup, 1 in mince);
- 200 g minced meat;
- greens;
- salt - 0, 5 st. l or to taste;
- 1 tbsp. l vegetable or butter.
Meatball soup cooking method
Put the water in the pan to warm, and in the meantime, wash and clean the vegetables. Potatoes cut into small cubes, and carrots - circles or "flowers".
Pour the vegetables and cereal in boiling water and cook over medium heat, under a slightly shifted lid, for 10-12 minutes.
As long as potatoes are cooked with carrots and rice, let's do the meatballs. I made from stuffing-assorted, well suited and chicken fillet. Salt, peppermint, add a small onion, grated on a fine grater, or minced. Mix thoroughly and form small balls, approximately the size of a walnut, with wet hands.
So that the meatballs do not boil soft and keep their shape better, we use the advice that helps in making meatballs: roll each piece in flour.
Finely chop the second onion and clean parsley. You can fill the soup with both fresh greens and frozen.
When the vegetables and rice are almost soft, we put the onions and meatballs into the boiling soup. Add salt, mix. Cook at a gentle boil for 5-6 minutes, then add herbs and, if desired, a little oil. Another two minutes - and the soup is ready.
Serve fresh, hot soup with meatballs, putting sour cream in a plate.
