Meatball soup - 28 cooking recipes

Balls the size of a ping-pong ball are made from meat, fish, poultry: chicken, goose, turkey... The optimal ratio is half a kilo of meat mixture per three liters of liquid. It is recommended to add only salt, spices, herbs and finely chopped onion to the minced meat. Some housewives also recommend a raw egg - but it makes the broth cloudy. And you shouldn’t make balls with vegetables, rice, bread crumbs, flour, semolina, breadcrumbs or fry them additionally. Otherwise you will end up with cutlets, meatballs, or some other dish. Meatball soup recipes call for immersing only raw meatballs in the broth. In order for the minced meat to be elastic, dense and keep its shape, it must be beaten. Mix thoroughly, and then place several times on a cutting board or table. Add cereals, vegetables, vermicelli, bring the mixture until cooked and five minutes before the end, add the “crown” ingredient. The calorie content and satiety of the soup also depends on the method of preparation as a whole. If you do not fry, remove the potatoes and pasta, and instead boil the cauliflower and millet, you will get a dietary meal. For variety, you can add tomatoes, garlic, mushrooms, and processed cheese.