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Meatballs soup recipe
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Meatball Soup
Ingredients:
- meat – For the meatballs I like to use lean pork meat, grounded but fat will add more flavor so if you’re not making this soup on a regular basis, I’d totally go for the fatter option.
- rice – it helps to keep the rice soaked in water over night. This process helps the meatballs cook faster the next day.
- eggs – fresh, range free eggs are always my option, they taste so much better than regular eggs and add more flavor to this soup too.
- salt and pepper – to taste
For the broth:
- I like to use carrots, potatoes, celery root, onion, fresh tomatoes, green (or red) bell pepper.
- to season I use a handful of chopped lovage or parsley but my husband loves adding chopped dill too.
- salt to taste
- eggs
- a little bit of oil
How to make meatball soup recipe?
- Chop onions and carrots and cook in a little oil until onions get a glassy, transparent texture
- In a large soup pot, add water and all veggies then bring to a boil. Reduce heat to medium and continue cooking.
- Meanwhile mix meat with egg and rice, salt and pepper.
- Form balls the size of medium to large walnuts and carefully place them in the soup pot.
- Reduce the heat to low and allow the meatballs to cook until soft and fluffy. After 1 hour test the meat balls to check if they are cooked
- Add borsch and continue cooking for about 3 minutes on high.
- Whisk the yolks and add to the pot after reducing the heat to low. Pour into the soup while stirring.
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Meatballs soup recipe
Ingredients
For the meatballs:
- 1 lbs ground pork meat
- 2 tbsp rice
- 1 egg large
- salt and pepper to taste
For the broth:
- 12 cups water
- 2 carrots
- 2 medium potatoes
- 1/4 celery root medium
- 1 small onion
- 1 tomato
- 1 green pepper
- 1 handful lovage or parsley chopped
- salt and pepper to taste
- 2 eggs beaten
Equipment
- soup pot
- ladle
Instructions
- Chop onions and carrots and cook in a little oil until onions get a glassy texture
- In a large pot, add water and veggies and bring to a boil, then turn the heat to medium
- Mix meat with egg and rice, salt and pepper.
- Bring the heat to low then form balls the size of large to medium walnuts and carefully place them in the hot broth
- Allow the meatballs to boil until soft and fluffy for an hour.
- Add salt and pepper to taste
- Bring the heat to high, add borsch and cook for 3 minutes minutes and then turn the heat to low.
- Whisk the eggs and pour into the soup while stirring
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This sounds like a very tasty meal that my family would love. I like the idea of putting rice in the meatball…..yum!
This sounds and look amazing, I have never heard of Romanian Meatballs, but may have to try them. Thank you
Comfort food for a cold day! Love it!
This sounds great, and it doesn’t have wheat in the meatballs so my daughter can enjoy it as well! I will be making this soon.
What a unique idea, this sounds really wonderful. Thanks for sharing the recipe!
Oh those look like such a great dinner idea! I’ve never had Romanian Meatballs before. Looks delicious.
this looks so delicious — i need to add it to the menu plan for next week
sounds amazing pinning this recipe because we do lots of soups in the winter!
This really looks fantastic! Pinning!
This looks great – like something my family would love!!
hummmmm looks very tast! yummy!
This sounds so yummy. I need to try this recipe.
This looks and sounds so delicious! Thanks for the recipe!
That looks so good! Fantastic recipe!
Sounds good! I have never added rice to my meatballs before
My family loves soup. This looks like a yummy new recipe to try. Never heard of Romanian meatballs sound delicious. Thanks for the tips.
I’ll be right over for some of this. Yummy.
Have a fabulous day. ♥♥♥
Yummm!! This looks terrific! We love soup in the winter (that’s January) in the desert! I’m going to keep this one!
Mmmm. This looks great. I know my husband would especially enjoy it.
Looks very tasty! Pinned We love soup! Perfect for cold winter days and nights.