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Meatball Soup Recipe
Who doesn't like meatballs? Using them as ingredients in soups will open up not just almost infinite possibilities but the heart of our beloved ones too.
Ingredients
- 2 tablespoons / 30g Cooking Oil
- 1 Onion diced
- 1 Carrot diced
- 1 stalk Celery diced
- 7 cup / 1.7l Water
- 1 teaspoon Salt
- ½ lb / 250g Peas
- ½ lb / 250g Green beans
- ½ lb / 250g Carrot sliced
- ¼ lb / 250g Mushrooms sliced
- 1 Bay leaf
- ½ Lemon juice
- 2 lb / 800g Ground meat
- 2 Egg
- 1 teaspoon Salt
- 7 oz / 200ml Sour cream
Instructions
- Pour oil into a saucepan and heat it up.
- Dice up one onion, carrot and celery stalk.
- Add them onto the hot oil with salt and saute until the onion get a glassy / translucent look.
- Turn heat down to low and slowly fry them until the onion caramelizes and gets a golden brown color.
- Add the peas, green beans, mushroom, carrot, bay leaf and lemon juice.
- Fill the pot up with water, add the salt and turn the heat up. When it starts to boil reduce the heat until the meatballs are placed in as well.
- Mix the egg with the minced meat and salt.
- Make the meatballs and place them into the soup.
- Turn the heat up again until it starts to simmer then reduce the heat.
- Cook it for 15 minutes or until the meatballs' inside temperature reaches 145°F / 63°C.
- When everything is done, mix in the sour cream or in case of that just cream.
- Let it sit for a couple of minutes before serving.
Notes
Enjoy!
