How to cook meatball soup with potatoes. Fragrant potato soup with meatballs. Potato soup with meatballs: a very quick recipe

If you are tired of cooking the usual borscht, rassolnik or pea soup for lunch and want to pamper your loved ones with a new first course, we suggest you cook a very tasty and satisfying potato soup with meatballs. It will certainly be appreciated by all members of your family, both children and adults.

Recipe No. 1. Potato soup with meatballs and egg

This first dish can be prepared without much effort. It will take much less time to prepare it if you prepare the minced meat in advance. It is better to cook it at once, but if you cook a lot, then it will not lose its taste on the second day. We will prepare this egg soup; this recipe may seem unusual to you, but try it and diversify your menu.
Cooking time – 35 – 45 minutes (depending on the selected potato variety).

TIME: 45 min.

Easy

Servings: 6

Ingredients

• potatoes – 4 – 6 pcs.;
• minced meat (pork and beef) – 300 g;
• onion – 1 pc.;
• carrot – 1 (small);
• egg – 1 – 2 pcs.;
• salt and black pepper (ground) - to your taste;
• greens (dill, parsley);
• vegetable oil (for frying).

Preparation

1. Peel and wash the potatoes. Cut into small strips.


2. Pour water into a small saucepan and place the chopped potatoes in it. Place on high heat. When the water boils, salt the water. Make the fire weak.


3. While the water is boiling, peel the carrots and wash them well. Grate on a fine grater.


4. Cut the peeled onion into small cubes.


5. Place the onion in a heated frying pan and fry it until golden brown.

6. Add carrots to the fried onions. Continue frying for 1-2 minutes, stirring everything.


7. Now we begin to prepare the meatballs for the soup. Beat the egg into the prepared minced meat. If the soup is cooked in a small saucepan, one egg per small amount of minced meat will be plenty. You can break it in a bowl, beat it and divide it into 2 parts. Then add 0.5 eggs to the minced meat. We use the other half when adding it to the soup. Add salt and pepper to your taste and mix everything thoroughly (you can add a little semolina to the minced meat).


8. Finely chop the washed parsley and dill.


9. We will also add an egg to the soup. Therefore, it must be beaten in a separate bowl.


10. From the resulting minced meat we form meatballs, the size depends on your desire. I form meatballs the size of a walnut, you can cook a little smaller, the main thing is not to make the meatballs very large.


11. When the potatoes are ready, add meatballs to them (you can make them as you add them to the pan). They will not cook for long, about 10 minutes.

12. Pour a beaten egg into the water with the potatoes and meatballs (they should have floated by then) in a thin stream, to which it is advisable to add a little hot liquid from the pan in advance (do not forget about half the egg if you did not add the whole one to the minced meat). Mix everything. While adding, it is also necessary to stir everything quickly so that the egg does not harden into one whole.


13. After this, add our fried onions and carrots to the potato soup.


14. Add chopped greens. You need to check the soup again for salt and add salt if necessary. You can add black pepper (ground). The soup should simmer for another minute, after which it can be turned off.
Delicious soup with meatballs, potatoes and eggs is ready!

Recipe No. 2. Potato soup with meatballs

Ingredients needed for soup:

• minced meat (pork and beef) – three hundred grams;
• quail eggs - two pieces;
• potatoes - three or four pieces;
• onions - one small onion;
• carrots - one piece;
• vegetable oil - one or two tablespoons;
• salt and ground black pepper - to taste;
• perushka or dill greens - several sprigs.

Step-by-step method for making potato soup with meatballs

Let's start cooking our delicious soup by making meatballs, for this we will take minced meat, in our case it is pork and beef, but you can replace it with any other, for example, chicken or even fish, and we will drive two quail eggs into it, which can also be replaced regular chicken. Lightly salt the minced meat, season with ground black pepper and mix everything thoroughly until smooth.


Next, with our hands dipped in water, we form small balls from the minced meat - meatballs. If the minced meat is difficult to mold, you can add just a little semolina to it.


Then we take the pan in which we are going to cook the soup, fill it with cold water and put it on the fire, when the water almost boils, lower the formed meatballs into it and bring it all together to a boil. If a white or gray foam forms on the surface, be sure to remove it with a slotted spoon, reduce the heat to medium and continue cooking the soup.

Step 1: prepare the vegetables.

Peel the potatoes, carrots and onions with a knife, rinse under running water, dry with paper kitchen towels, place one at a time on a cutting board and cut. Cut the potatoes into slices or strips of approximate thickness or diameter up to 1 centimeter, then place the chopped root vegetable in a deep bowl and cover with running water so that the pieces do not turn black. Fill the potatoes until they are completely covered with water. Grate the carrots on a coarse grater directly into a deep plate. Chop the onion into small cubes with an approximate diameter 0.7 by 0.7 millimeters, maybe a little more up to 1 centimeter. Place the onions in a deep plate.

Step 2: prepare the minced meat.

Place the minced pork in a deep bowl, add salt and ground black pepper to taste. Break a chicken egg, separate the yolk from the white, place the yolk in a bowl with minced meat, and use the white to prepare any other dish. Stir the meat mixture until smooth and use a tablespoon to add the required amount of breadcrumbs. Mix the ingredients again until smooth. Scoop up a heaping teaspoon of minced meat, place the lump of meat on your palm, dipped in a small amount of running water, and form a round meatball. Use the same method to form the remaining meatballs until you have used up all the mince and place them on a large flat plate. Approximate diameter of meatballs 3 centimeters, you should not make larger balls, they may not reach full readiness.

Step 3: cook potato soup with meatballs.

Pour the required amount of clean distilled water into a deep saucepan and place it on the stove, turned on at a high level. When the water boils, reduce the water temperature to medium and add chopped onions, carrots and black peppercorns to the pan. Boil vegetables for 10 minutes. After the required time, carefully place the meatballs in the pan, and cook all the vegetables and meat balls 20 – 25 minutes until fully prepared. During cooking, white or gray foam will appear on the surface of the liquid mass; be sure to remove it with a slotted spoon! During this time, all ingredients will be fully prepared. The potatoes will boil a little and this will give the soup the desired thickness. The carrots will become soft, the onions will almost completely dissolve in the soup, and the meatballs will become dense, rich and absorb the aroma of the vegetables. Behind 45 minutes Before the soup is ready, add a bay leaf to the pan. Then turn off the stove, cover the pan with a lid and let the soup sit for a while. 5 – 10 minutes. Afterwards, with a fulfilled sense of duty, take a ladle and pour yourself a portion of this aromatic and very tasty soup into a deep plate, it’s time to taste it.

Step 4: Serve Potato Soup with Meatballs.

Potato soup with meatballs is served hot in a deep plate. On 1 serving goes approximately 5 to 7 meatballs or to taste. You can complement this type of soup with chopped, fresh dill, parsley, basil and green onions. Like all types of soups, potato soup with meatballs should be served with bread, which can be replaced with pita bread, ciabattay, buns, croutons or crispbread. You can season this type of hot dish with grated hard cheese, eggs, processed cheese or add sour cream. Easy to prepare, hearty, flavorful potato and meatball soup, ready - enjoy! Bon appetit!

- – Sometimes semi-boiled rice is added to the minced meat, which perfectly holds the minced meat together.

- – You can add onions, garlic, any fresh herbs, lettuce or chili peppers to minced meat; all these ingredients will complement the taste of the ground meat.

- – If you decide to cook the minced meat yourself, add lard to the pork; for 400 grams of pork meat, add 100 grams of lard.

- – To prepare this type of soup, you can use any type of minced meat, but remember that different meats are cooked for different amounts of time, for example, chicken meatballs will cook for 20 minutes, beef 35 - 40 minutes, meatballs made from mixed minced meat will reach full ready in about 30 - 35 minutes.

- – This type of soup can be prepared in a faster way. At the same time, throw the meatballs into a pan of boiling water along with the potatoes. Cook them together for 25 minutes, and during this time prepare the dressing by frying the onions and carrots at high speed with the addition of a small amount of vegetable, butter or olive oil. 5 minutes before the soup is ready, add dressing, spices and salt.

- – Sometimes, in order to give the soup a certain fresh touch that only fresh vegetables give, lettuce bell peppers, green peas, tomatoes and cauliflower are added to it.

Meatball soup is a symbol of a cozy, warm kitchen, run by a kind, caring mother, grandmother or mother-in-law. There are a lot of recipes for soups with meatballs. In addition to the traditional version with potatoes and fried vegetables, meatballs are also added to mushroom and cheese soups, mashed soups and even borscht. In soups with meatballs, they add not only potatoes, but also vermicelli, rice, beans, buckwheat and other cereals, including semolina. I want to show you how you can use the classic soup with meatballs in different ways, I will give you a step-by-step recipe with photos first in the traditional version, then I’ll tell you how, based on the same recipe, you can make an exquisite creamy soup with croutons, worthy of a restaurant menu . And finally, for the youngest eaters - a gentle recipe without frying and with spider web noodles.

Classic meatball soup

Meatball soup is probably the most popular first course among all housewives. This soup is prepared quite quickly and simply, which is greatly appreciated by those who have little time to cook. By the way, meatballs can be made in advance and frozen. This will further reduce your time preparing the soup. There are a lot of cooking options. There is dietary meatball soup, tomato soup, cheese soup, and with noodles. Today I will be making a classic version of meatball soup. This traditional recipe necessarily contains meatballs, fried onions and carrots, and potatoes.

• Potatoes - 3 pcs.
• Onions - 1 pc. (1/2 minced, ½ fried)
• Carrots - 1 pc.
• Minced meat - 300 gr.
• Butter - 1 tbsp.
• Greens - 30 gr. (parsley and onion)
• Vegetable oil - 3 tbsp.
• Salt - 1 tbsp. + 1 tsp.
• Bay leaf - 2 pcs.
• Ground black pepper - 1 pinch
• Water - 3 liters

Making classic meatball soup:

I start with the meatballs. I melt the butter. Finely chop onion (1/2). Place minced meat in a deep bowl (I used pork). Add melted butter, chopped onions, ground black pepper, 1 tsp. salt.

I knead the minced meat well (with my hands or a spoon, whichever is more convenient for you). You can add a little water while kneading. In order for the meatballs to better hold their shape, the minced meat can be slightly beaten. Lift it about 10 times and drop it into the bowl. And then form small meatballs and place them on a plate.

I pour water into the pan and put it on fire. I add 1 tbsp bay leaf to the water. salt, ground black pepper. I bring the water to a boil and throw the meatballs into the pan. I stir.

When the water in the pan boils again, foam will appear. It must be quickly removed with a slotted spoon or spoon. This must be done to ensure that the broth is clear. I cook the meatballs for 10 minutes from the moment the water boils.

At this time, I cut the potatoes into pieces (straws or cubes - as you prefer).

I take the finished meatballs out of the broth and put them on a plate.

I put potatoes in the pan. Cook over medium heat.

I grate the carrots on a coarse grater and finely chop half the onion. Pour vegetable oil into the frying pan, add chopped vegetables and fry, stirring, for 5 minutes. The roast is ready.

I keep it on fire for 2 minutes. At this time, I finely chop the greens.

2 minutes after adding the frying, I return the finished meatballs to the soup.

Cook until the potatoes are completely cooked.

I taste the soup. If necessary, add more salt or other spices. I add chopped herbs.

I bring the soup to a boil and turn it off. Close the lid tightly and let the soup sit for 10-15 minutes. Then I take out the bay leaf. If it is left in the soup, it may cause an off taste the next day.

I pour the soup into bowls and serve it to the table. Bon appetit!

Cream soup with meatballs and croutons

This recipe is a clear example of the fact that the kitchen is mostly magic, and not tedious physical labor. We will cook the most ordinary soup recipe with meatballs, potatoes and carrots, and then with a slight movement of the blender we will turn it into a bright and thick creamy soup. While the soup is cooking, let’s dry a frying pan of white bread croutons, which will turn our soup into a delicious looking and tasting delicacy. Yes, yes, I'm not exaggerating. Moreover, you can diversify this basic recipe with other ingredients. For example, you can add pumpkin and sautéed onions to the soup. And in the already whipped puree, put processed cheese cut into small cubes and bring the soup to a boil, the cheese will disperse, and you will get pureed cheese soup! Or you can pour 200 ml of hot (but not boiled) cream of 10 percent fat into the already prepared soup. And every time it will be a new taste. But the recipe is essentially the same.

To prepare the cream soup we will need the following ingredients:

• water - 800 ml;
• potatoes - 3-4 pcs.;
• carrots - 1 pc. (large);
• minced chicken - 250 g;
• 1/5 white loaf;
• 1 tbsp. butter;
• 30 ml sunflower oil;
• fresh herbs;
• Bay leaf;
• salt.

Cooking method

Preparing cream soup should start with carrots. Let's clean and wash it, grate it.

Then drop a little sunflower oil into the pan, heat it up and put the grated carrots in the pan.

Fry it until half cooked (when it has already turned yellow, but is not yet completely soft).

Peel the potatoes, wash them, roughly chop them and add them to the carrots.

Fill the pan with 800 ml of water (or any broth), add salt and bay leaf and cook the vegetables until fully cooked for 25 minutes.

Then add the butter to the soup. Even such a small amount will give our creamy soup a silky feel.

Remove the bay leaf from the pan and puree the soup, reduce the heat to low.

We form small balls from minced meat (in our case, chicken).

Place the meat balls into the boiling cream soup and cook the dish for another 10 minutes over medium heat.

Meanwhile, cut the white loaf into small cubes and dry them in a frying pan until golden brown.

Decorate the finished cream soup with finely chopped fresh herbs and serve with croutons. Bon appetit!

Soup with meatballs and noodles (step-by-step recipe with photos)

“Soup again?!” - the children are indignant when they see steaming deep plates on the table. But as soon as the kids notice the meatballs on the plate, disappointment immediately gives way to business concerns. Hurry up to the table, spoons in your hands - who will quickly catch the funny meatball in the plate? Making meatball and noodle soup is a guarantee of clean plates after dinner. And to make the soup also healthy, we will not fry carrots and onions for the soup, but grind them in a blender and immediately put them in the pan. You will avoid extra calories, and your soup will turn out elegant and transparent. If you haven’t tried making such soups yet (and most likely not, since you’re looking for detailed instructions on how to make soup with meatballs), a step-by-step recipe will make the task much easier. At the same time, you will find out why these meatballs don’t fall apart in the soup.

• 5oo g minced meat or chicken,
• 1 medium carrot
• 1 onion,
• 1 cup spider web vermicelli
• 2 liters of water,
• Salt, pepper and any other spices - to taste,
• Fresh greens.

Soup with meatballs and noodles step by step

A step-by-step recipe with photos for this soup is simply necessary. After all, for those who have never dealt with meatball soup, the recipe may seem complicated. But here, in fact, everything is quite simple. First, place a pan of water on high heat. While the water is heating, prepare the vegetables for the meatball soup: peel the onions and carrots, cut into cubes.

Salt and pepper the minced meat, mix with wet hands, as you usually knead dough. With this kneading, the adhesive components contained in the meat protein are activated, the minced meat becomes denser and the meatballs do not fall apart during cooking. To compact the mince even better, lift it above the bowl and drop it to the bottom. Do this carefully so that the minced meat does not scatter around the kitchen :) Now you can make meatballs from the minced meat.

Transfer the vegetables to a blender.

When the water boils, add chopped vegetables to it.

After the broth boils again, put the meatballs into it (it is better to use a slotted spoon so as not to accidentally burn yourself with boiling water), add salt and pepper. Under no circumstances put the meatballs into the soup before it boils, otherwise they may spread and you will end up with a soup with minced meat.

Now you need to wait for the meatballs to rise to the surface of the water. After which you can add vermicelli to the soup, as well as spices or dried herbs.

Reduce heat to low and turn off after a few minutes. Vermicelli cooks very quickly. -Put finely chopped herbs into the soup with meatballs and leave it to steep.

The soup is ready. Can be served.

Potato Meatball Soup is an easy homemade soup that requires few ingredients and time to make. I have two secrets that make the soup special: I mash some of the boiled potatoes and add a piece of butter at the end! Well, with meatballs this soup turns out doubly delicious :)

So, to prepare potato soup with meatballs, take potatoes, water, pork or other meat, onions, vegetable oil, butter, green onions, bay leaf, salt, black pepper. Peel the potatoes and rinse them. Cut the meat into small pieces.

Cut the potatoes into small cubes, rinse, place in a saucepan, cover with water and place on the stove. Wait for the water to boil over high heat, then turn down the gas. Grind the pork in a meat grinder. Peel and chop the onion (small cube).

Fry the onion in vegetable oil. Add salt and ground pepper to the minced meat, mix well and make small balls (meatballs). When the potatoes are cooked, add salt to the water and place the meatballs in the pan.

When the meatballs float to the surface (the heat is high), transfer the onions from the frying pan to the soup. Take about half of the potatoes into a bowl and mash them into a puree, then transfer the puree back into the pan. Cook the soup for 10 minutes. Cut green onions into rings.

To the almost finished soup, add green onions, a piece of butter, bay leaf and add ground pepper. Let the soup boil again and turn off the heat.

After about 10 minutes, potato soup with meatballs can be served.

Potato soup with meatballs can even be cooked in water: it turns out rich, aromatic, satisfying and low-fat - an ideal dish for a thorough meal at lunchtime.

You can make changes to the basic recipe: add thin noodles, rice, beans and even mushrooms to the soup, and add bell peppers, celery and other vegetables to the carrot-onion fry. As for spices, there are no strict rules here either: add whatever suits your soul and taste preferences (but no more than 2-3 types).

Ingredients

• meat or prepared minced meat – 300 g;
• potatoes - 2 medium tubers (200 g);
• carrots – 1 pc.;
• onion – 1 small and 1 medium onion;
• chicken egg – 0.5 pcs.;
• cold drinking water – 1 tbsp. l.;
• table salt – 1 tbsp. l. (taste);
• fresh herbs - 3-4 sprigs;
• ground black pepper – 0.5 tsp. (taste);
• vegetable oil, odorless – 3-4 tbsp. l.

Total time: 55 minutes
Active time: 40 minutes
Yield: 5-6 servings
Calorie content: 51.31 kcal

Preparation

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Prepare the necessary products: meat, vegetables, herbs, eggs and the rest according to the list. The ingredients are for a 2.5-3 liter pan.

You can make meatballs from pork, beef, chicken, lamb, other types of meat, or combine them. The main thing is that the finished minced meat is moderately fatty and viscous, then the meat balls will come out juicy, soft and will not lose their shape after cooking. This recipe used pork fillet.



Clean the meat from films, fat and veins, rinse to remove any bone chips, and wipe with napkins. Then cut it into pieces of arbitrary shape and twist through a meat grinder using a wire rack with small holes - this will make the minced meat more tender.



Chop the onion: a large onion (it will go into the vegetable frying) into a larger cube, and a small one (it will go into the meatballs) into a small one.



Add chopped onion, chopped dill, salt and ground pepper to the minced meat.



Beat the egg with vetch, pour about half of the resulting mass into the minced meat. The remaining part will not be needed - you can use it at your discretion (put it in an omelette, dough, etc.).



Mix the minced meat with the remaining ingredients. While stirring, add a spoonful of ice water - it will make the meatballs juicy. Knead the minced meat with your hands until it becomes viscous and pliable, then beat it on the bottom of the bowl.

If the minced meatballs turn out to be too liquid, you can add a little crushed crackers or semolina and let it sit at room temperature. A piece of bread soaked in a small amount of milk or kefir will also help correct the incorrect consistency.



Form into neat balls, scooping the minced meat with a teaspoon. If necessary, grease your palms with vegetable oil to prevent the meat from sticking. You should not make the meatballs large, as they will increase in volume during the cooking process. Cover the finished meat balls with film and place in the refrigerator.



Peel the potatoes, rinse and cut into cubes or cubes.



Typically, meatball soup is cooked using water or vegetable broth; broths based on meat or bones are less commonly used.

Pour water or broth into a saucepan, bring to a boil, add chopped potatoes. Cook for 10-12 minutes after boiling again.



While the potatoes are cooking, peel and cut into strips (grate on a coarse grater) the carrots.



Place the carrots and onions in a frying pan with a small amount of heated oil. Fry over medium heat, stirring, until soft.



Transfer the fried vegetables to the pan with the half-cooked potatoes. Stir and continue cooking for another 5-7 minutes.



Then place the meatballs in the soup, wait for the broth to boil and cook for 7-10 minutes.



The finished meatballs should float.



2-3 minutes before the end of cooking, add salt and season the soup with ground pepper and other spices (paprika, dill, garlic, etc.) to taste. Then remove the dish from the stove and let it brew under the lid for 10-15 minutes.

Serve the soup hot; each serving can be sprinkled with chopped herbs before serving.