Meatballs broth recipe
Is there anything better for a hungry, cold and tired person than a hot, tasty soup? This meatballs broth is one of our favorites. We are sour soups people, we simply must have a bowl of sour soup almost every day. No matter how hot is outside, we still have to have a bowl of hot, tasty soup. It helps us feel full quicker while providing nutritious ingredients to our diet, like meat and vegetables. It also helps with digestion, and let’s be honest, nothing make one’s day better than a happy tummy.
This meatballs broth is basically a soup that has been soured with a generous shot of fresh lemon juice or a homemade borscht which is how we cook it. Pork and rice meatballs bring savory flavor and substance to the vegetable broth.
It’s a very easy recipe and although the boiling process takes a while, until the meatballs are soft and fluffy enough to eat, it’s totally worth the waiting. You could add basically any kind of vegetable but the ones listed here are my favorites and I think they make a great pair. If I were to add some more veggies, that would be zucchini.
As I’m a big fan of spicy food I almost always eat my soup with pickled chili peppers; I sometimes add some dried chili too. And if I feel adventurous, I add a bit of lemon juice (since we’re making this soup with the borscht recipe linked above) so my soup is really, really sour. A true delight to my taste buds.
Meatballs Broth recipe
This meatballs broth is a soup that has been soured with a generous shot of fresh lemon juice or a homemade borscht. Pork and rice meatballs bring savory flavor and substance to the vegetable broth.
For the meatballs
- 400 g minced meat
- 2 tablespoons rice
- 1 egg
- salt and pepper
For the broth
- 2 carrots
- 2 medium potatoes
- 1/4 celery root, medium
- 1 small onion
- 1 tomato
- 1 green pepper
- Handful of chopped lovage or parsley
- 2 yolks
- Chop onions and carrots and cook in a little oil until onions get a glassy texture
- In a large pot, add 3 liters = 0.80 gal. of water and put veggies to boil
- Mix meat with egg and rice, salt and pepper.
- Form balls the size of walnuts and carefully place them in the hot broth (after the broth came to the boiling point)
- Allow the meatballs to boil until soft and fluffy
- Add tomato, peppers, celery root and salt.
- After 1 hour test the meat balls to check if they are cooked
- Add borscht, let them boil together for a few minutes and then turn the flame on low
- Whisk the yolks
- Pour back into the broth while stirring
- If you like, add some chopped parsley or lovage and/or dry chili pepper
- I also enjoy it mixed with sour cream.
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