Motan meatball soup

Put the minced meat in a bowl, add the grated and drained onion, egg, finely chopped dill, vegeta, pepper and mix well.

Refrigerate for 15-20 minutes.

The vegetables are cleaned, washed and finely chopped.

The ribs and bacon are cut into strips.

Put the oil in a pot and fry the ribs and bacon for 2-3 minutes.

Add onion, pepper, carrots and bleach and cook for another 2-3 minutes.

Put 2-3 cups of water and when it boils add the peas and diced potatoes.

Leave it to boil (10 minutes) until we make the meatballs.

Remove the meat from the fridge and make balls out of it with one hand.

They are placed on a plate.

Add more water to the soup (also for meatballs), add salt and pepper and when it boils, put the meatballs one by one and let it boil for another 15-20 minutes until the meatballs rise to the surface.

Add diced tomatoes, tomato paste and borscht and cook for another 10 minutes.

Add the chopped larch, dill and parsley, season with salt and boil for 2-3 more minutes and it is ready.

Serve hot with sour cream and red onion or pepper if you like.

Good appetite!


Step 1

Meatball soup

1. Put the minced meat in a bowl, over which we add the rice chosen and washed beforehand, 2 tablespoons of oil and egg. Season with salt and pepper to taste, and mix until a homogeneous composition. From the resulting composition we form the meatballs.

2. In a pot of water put the rest of the oil, add the diced vegetables and let it boil. After the vegetables have boiled, add the broth, the juice from the previously squeezed lemon and the salt and let it boil.

3. When it boils, add the meatballs one by one in the pot and let them boil until they are ready.

4. When the soup is cooked, turn off the heat and add the finely chopped larch.

Meatball soup

A delicious one Meatball soup we will prepare in the following with the help of the Heinner shredder.
Heinner He surprised us again with a special gift, this time with a Heinner Concept 1500 meat grinder with a power of 1500 W, and a Heinner Facille 400 food processor with a power of 400 W that proved to be very effective in my kitchen. In preparing this soup I used both the mincer and the food processor, thus making my work easier.

And because Heinner wants our readers to have the chance to test these products, we are waiting for you on Monday, April 27 on the blog, at a contest with prizes consisting of appliances offered by Heinner.
So, keep an eye on us and don't miss this contest.

Ingredients Meatball soup :

1 carrot
1 parsley root
½ smaller celery
1 medium-sized onion
2-3 peeled and sliced ​​tomatoes
1 bell pepper
2 tablespoons oil
1 link leustean leaves
400 g pork bones
borscht to taste
salt to taste

Ingredients for meatballs :
200 g pork (pork pulp)
3 tablespoons rice
25 g flour
1 whole egg
salt, pepper to taste
chopped green parsley

Preparation of meatball soup :

Put the pork bones to boil in cold water with 1 teaspoon of salt and let them boil for about 30-40 minutes until the meatballs are ready.
Pass the meat through the mincer twice with 1 tablespoon of chopped onion.

Add the washed and drained rice, 1 whole egg, 1 tablespoon chopped parsley, flour, salt and pepper to taste. Take a teaspoon of the composition, put it in the palm watered with cold water and give it a round shape. All the meatballs will be formed and we put them on a plate, tray, wooden bottom.
Grate the vegetables, peppers and onions through a grater with large holes and heat them on 2 tablespoons of oil to develop their flavor.

When the bones are cooked, take them out and fill them with water up to 2 l. Peel the tomatoes, cut them into cubes or thin slices and add them to the soup together with the hardened vegetables. When the soup boils again, add the meatballs and let it simmer for 30-40 minutes together with a larch leaf. We adjust the soup in the meantime with salt if necessary and at the end we sour it with borscht according to taste. The meatball soup can be straightened at the end with egg yolk mixed with sour cream, but it can also be left untouched. (For the given quantities, if you want to straighten it, use 2 egg yolks and 300 g of sour cream. To the yolk and sour cream mixture, add the hot soup little by little until you bring it to approximately the same temperature and then pour it into the pot with the rest of the soup. boil, no more!)

Preparation for the meatball soup recipe:

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Lida Bandila, January 30, 2014

Andreea Bindila, January 29, 2014

and I'm eating with my husband tonight

Ionica Nec, October 29, 2013

very tasty I made with fresh beef bone

Vlad Georgian, July 26, 2013

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Daniel Frangu, May 17, 2013

it is very good and tasty.

I also made this soup and it turned out very good. Thanks!

ALINA BANICA (Chef de cuisine), July 5, 2010

constanta proca (Chef de cuisine), June 5, 2010

burdulea maria elena (Chef de cuisine), May 14, 2010

I don't put bread either, sometimes I don't add rice to the meatball composition either, but I put rice in the soup.

burdulea maria elena (Chef de cuisine), April 29, 2010

burdulea maria elena (Chef de cuisine), April 29, 2010

I don't put bread either, I put 2 eggs and they don't come off, I also fill it with a finely chopped red donut. it `s very good. I made this recipe for the first time without a cookbook just with a lot of love. kiss

istodor anamaria, February 24, 2010

all the soups are super good

and a delicious circuit. especially when you do it with love for someone

ruxandra, 01 February 2010

I don't make bread rolls either. try to roll them in flour after you have shaped them, they do not break

The bone is put together with the vegetables and boiled well !? Even if it's bone, won't you have to take the foam first and only after it has boiled well, add the vegetables? I knew that no bread is put on the meatballs for soup.

Roxana, November 24, 2009

super hard. the first time I make meatball soup. I was a criminal. hand kiss for the recipe)

I think that a goodness will come out to kiss you, the taste of others is really useful to you

Cely Snijec (Chef), October 4, 2009

IONELA (Chef de cuisine), September 29, 2009

this soup is my sister's favorite but I don't put bread in the composition and I put finely chopped parsley and the borscht boils it separately with tomato paste and I put it in the soup 5 minutes before taking it off the fire

CAMELIA, September 21, 2009

I make the meatballs like this: chop a chicken breast, add a beaten egg, half a tablespoon of rice semolina, a little greens, mix everything well and add the meatballs to the pot after the vegetables have started to boil. I don't add rice to the composition, but I put a tablespoon of rice to boil with the usual vegetable soup. It's the best soup of all.

constanta proca (Chef de cuisine), September 18, 2009

I don't think semolina would fit in meatballs or bread. Egg, greens, spices and possibly 2 tablespoons of rice. That's what I do and it turns out great

Sorry, I meant it didn't crumble at all.

I make the meatballs differently, fry the onion, green pepper and leave the rice until the rice swells and then, when the onion has softened, put the pepper and rice in the minced meat, mix everything and put it delicately, pepper, parsley, eggs and then I form the meatballs. They come out good and crumble, but I've never made bread.

valentina ionita (Chef de cuisine), August 18, 2009

I really like meatball soup.

I don't put rice in meatballs because they swell and come out ugly.

NicoletaC (Chef de cuisine), June 19, 2009

I put the raw rice, I don't add bread, and I put the borscht towards the end. I give it another boil and close it. I add greens.

burdulea maria elena (Chef de cuisine), June 15, 2009

I NEVER put bread in the meatball composition.

dicarmencitta1957 (Chef de cuisine), June 13, 2009

Hmmm, bread in the meatballs. Hmmm, I really don't like it, because it urgently spoils the bread.

mihaela roman, April 30, 2009

This recipe is very good. I live in costa rica and my husband is from here and he really likes the recipe, he is a favorite, thank you.

I don't put rice or onions in the meat of the meatballs, I put the green egg, I season it and I wet my hands with cold water and I shape the meatballs, and if the composition is too soft I put it in the soup with a spoon like dumplings, try it.

Karina, February 12, 2009

I make the meatballs like this: I cook an onion, I put the rice over it and I let them cook together for 1 minute, then I pour this composition in a bowl where the minced meat is and I season it. Then they are put in the soup.

Good recipe, but I adapted it according to the culinary preferences of my family. instead of rice I put semolina 3. we don't put tomatoes, sour and white soup is preferred is only from larch

Sidy (Chef de cuisine), January 20, 2009

In the composition of meatballs I put finely chopped greens, but I do NOT put bread. I put the rice raw. Until the meatballs boil, he boils too.

andreea, December 9, 2008

Rice should not be boiled before. You can boil them as much as possible, so that they do not crumble. Put the egg in the composition.

I don't use bread for chopping, and the rice, carrot, finely chopped onion (I chop them on the robot) cook them for a few minutes, but it's delicious.

The meatball soup is good and quite simple. From chicken it looks a bit "dry". I prefer it from beef and pork combined.

It is a super soup, but be careful, the rice must be boiled a little before being put in the composition, otherwise you risk opening the meatballs because you have to boil them a lot.

Meatball soup at Multicooker Crock-Pot Express with pressure cooking

I mixed the minced meat in a bowl with egg, rice, a little dried thyme, salt and pepper. I kneaded well by hand until smooth. With wet hands I formed the meatballs and put them in the bowl of the Multicooker Crock-Pot Express with pressure cooking. I added about 4 liters of water.

I connected the device to the power supply and set the Soup function for 15 minutes. I closed the lid and turned the steam valve to close.

I did this because I personally do not like the rags that form from the meat during cooking.

Press the Start / Stop button and, with the help of a spoon with a longer tail or a kitchen tongs, turn the steam valve to open. To avoid any unpleasant situation, put on a kitchen glove. After all the steam has been released, open the lid.

I added the chopped vegetables, put the lid back on and turned the steam valve to close.

Vegetables can be pre-cooked in a pan with a little oil, but we prefer the version without hardening.

I set the SOUP function for 40 minutes, HIGH pressure. After 30 minutes, I followed the same steps, turned the valve to the open position, let the steam release, and opened the lid of the Multicooker Crock-Pot Express. I poured the hot borscht, brought to the boil, and put the lid on. I blocked it, closed the valve and let it boil until the set time expired. When it was ready I pressed the START / STOP button. I opened the steam valve again to release it and removed the lid.

Classic recipe meatball soup

Meatball soup or meatball borscht, the classic step-by-step recipe: how to make borscht, very fluffy meatball soup? What is the best recipe, what are the secrets of fluffy hair?

See below traditional recipe, old meatball soup, also available in step by step video version.

Greek-style meatball soup

Saute 1 finely chopped onion in a little hot oil. Set it aside. Separately, heat the grated vegetables on a large-mesh grater or cut into rounds until it begins to soften. Add the bone broth, sautéed onion and simmer over low heat until the vegetables are done.

Stop the washed rice, leave it in boiling water for 2-3 minutes, pass it under a stream of cold water and drain.
Meanwhile, pass the meat through the mincer twice. Knead the meat, rice, flour, 1 bunch of green parsley, egg whites, 1 onion, finely chopped and season with salt, pepper to taste.

Form small meatballs, rounding them with your hand soaked in cold water or oil, pass them through flour and leave them waiting on a plate greased with a little oil or sprinkled with water.

Add them to the soup, one by one, taking care to place them on the entire surface of the pot and let them boil (about 10 minutes), over low heat or until they are done (boiled meatballs rise to the surface).
At the end, match the taste of the salt and pepper soup.

Separately, in a bowl, beat the yolks with the cream in which you dissolved the flour (optional).
Thin with 2-3 tablespoons of hot soup, put a little, in a thin thread and stirring constantly, then pour the lid into the pot on the fire, stirring.

Keep on low heat, only until it starts to boil. Extinguish the fire and sour with lemon juice or salt, to taste. Immediately sprinkle the mixture of green onions with the rest of the green parsley and leave covered for 10 minutes to penetrate the flavors well.

Greek-style meatball soup is presented at the table in a bowl, soup bowl or cup.
Serve hot, plain or with hot peppers or pickled hot peppers, as desired.

Meatball soup with tomato juice & # 8211 Traditional, tasty recipe, with fluffy and well-tied meatballs of pork and beef, with many vegetables, flavored with larch and sour with borscht.

If you don't like borscht, you can replace it with sauerkraut juice (the same amount) or the juice of a large lemon.

In this post you will be able to see how to prepare meatballs, how to shape and how long to boil. For this meatball soup with tomato juice I used meat mixed with pork and beef.

The secret of my tasty meatballs is the onion hardened in butter over which I pour a little bone juice, as you will notice in the preparation of the recipe in video format. The meat is mixed with rice together with onion, salt, pepper, green parsley and an egg that will help them stay connected.

When I model them, I moisten my hands with water and put them on a damp plate, so that they don't stick and spoil their shape before I put them in the pot. My mother rolled them in flour. Whichever method you choose is correct.

Regarding the type of vegetables used, you can generally put what you have in the house, but onions, carrots and celery should not be missing. I only used half of the red bell pepper, but if you want more color you can also use yellow.

It is important to dose the amount of vegetables well for a very good taste, not to exaggerate, because the meatballs will be visible in the plate. The taste of vegetables can also be highlighted by tempering them before they are boiled.

Meatball soup with tomato juice it gives you the opportunity to put as much cream as you want on the plate, without worrying that the appearance of the soup will not be the one you want.

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You can also see it in the video recipe below.

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Now I leave you the list of ingredients and I invite you to see how I prepared it meatball soup with tomato juice.


For meatballs:

500 g minced beef and pork mixture

1 tablespoon rounded rice

1/2 bunch of green parsley

For the soup:

1 teaspoon peppercorns

1 small parsley root

1 small parsnip root

For starters I leave the recipe in the video version:

Below are the written explanations for meatball soup recipe with tomato juice.

I prepared my ingredients at hand.

I put 3.5 l of cold water in the pot. I use filtered water using the Izvoro filter.

It is suitable for cooking and consumption, because the filter eliminates 100% bacteria, reduces chlorine, impurities, rust and odor, ensuring a superior antibacterial filtration.

I put the bones in water, added 2 teaspoons of salt and let it boil.

I took the foam to keep the liquid clean.

While the bones were boiling, I cleaned and chopped the vegetables.

I noticed that the bones were not cooked enough, but some of the liquid evaporated, so I filled it with water. I take this opportunity to tell you that the Izvoro filter is installed directly on the tap in 3 easy steps, by anyone. without changes to the structure of the kitchen. It takes up little space.

In a large pan I put 2 tablespoons of oil and sauté the vegetables for about 3 minutes. I didn't harden the onion, I will let it boil whole and I will take it out of the pot at the end. What matters is the taste it gives, because I don't want to make star vegetables on a plate, the role being already dedicated to meatballs. I'll put the hardened onions in the meatballs.

I took the bones out of the juice, then I put the whole onion, peppercorns, hardened vegetables and tomato juice in the juice. I let it boil for about 15 minutes.

I put the borscht in a kettle and let it boil for about 2 minutes.

I continued with the preparation of the meatballs. I chopped a medium onion first and hardened it in butter until it became glassy. I poured 1 polish of the bone juice over the onion and let it cook until it evaporated. At this point I added the rice and hardened it for about 1 minute. I chopped the parsley. I put 1 lgt of salt and ½ lgt of ground pepper, parsley, onion and rice and an egg over the minced meat. I kneaded the composition until it was homogenous.

I put water in a bowl to wet my hands when shaping the hairpins.

I formed small balls of meat, measuring a teaspoon of meat.

40 pieces came out and I put them on a plate moistened with water. This way you will be sure that they do not stick to it.

I put the meatballs in the pot and let them boil for about 15 minutes. At first they go to the bottom, but they will rise to the surface on their own. In the last 5 minutes of cooking I added the hot borscht and the larch.

In the end I tasted to see if the soup still needs salt, but for my taste it was perfect. The meatballs will continue to cook from the heat of the soup.

All remained intact and firm.

The meatball soup is perfect with a little green parsley added to the plate, but also sour cream and a hot pepper.

I also owe the good taste of my soup and the safety of the vegetables washed with good water to the Izvoro water filter, the filtered water being safe according to the laboratory analyzes that you can consult in the link in the description. One cartridge provides 10,000 liters of pure water, about 50 liters each day. It is made in Europe under German certifications and you can now find it at a promotional price on or Emag.

I also invite you to the group I cook with friends - Tasty recipes.

How do we make the best vegan meatballs?

Fasting meatball soup is not difficult to make, but meatballs can be an obstacle. So I came up with a super recipe for vegan meatballs, very tasty and not at all difficult. I used chopped herbs and added the classic ingredients. I put boiled rice on three quarters, onion, thyme and paprika. To bind them I used regular flour. As we cannot use eggs in fasting, this flour is necessary and cannot be omitted or replaced. It binds the meatballs and helps them keep their shape when boiled. If you are a vegetarian and eat eggs, you can add an egg to this composition. Mix well the whole composition so that it is homogeneous and you can form meatballs.

As for the vegetables for this fasting meat soup, you can use any you want. I put root vegetables (parsley root, parsnip, celery and carrot), along with onions, bell peppers and potatoes. You can also put zucchini, green beans, even peas. I also put tomatoes and of course, borscht. If you do not have borscht, you can sour the soup with lemon juice at the time of serving. Do not cook the vegetables for more than 30 minutes, nor the brushes for more than 10 minutes. The latter are ready very quickly, they just have to rise to the surface. When ready, add plenty of greens and serve. It goes perfectly with hot peppers and hot bread!