Enjoy this beautiful meatball soup all throughout the year, especially in the cold season. It warms up your whole being.
It is one of those really addictive dishes. My kids are addicted to this and I have to say I still am too.
I ate a lot of this soup as a kid, my mum used to make it often and I always loved it. I thought I must share the recipe with you, I am sure you will love it too!! ;-))
We love having it with fresh homemade bread and fresh green chillies or pickled ones. Delicious!
It is one of those soups that go very well with children and even those that do not eat vegetables will eat this I can guarantee you that if they eat it once they will ask for it again and again. My kids also get very excited about the meatballs which they really enjoy eating and say they are the best meatballs in the whole wide world. They are sweet to say that but I also feel that they are perfectly right and they do know what they are talking about ;-))
How to make this meatball soup?
All it takes its about 20 min of your time, the rest it is boiling time.
Start by Making the Meatball Mixture
In a mixing bowl, add the ground meat, add finely chopped onion, add the rice, the eggs, and season with salt and black pepper. Mix well to combine. This is a 3 min activity.
Form the meatballs and set aside on a plate or chopping board.
Make the meatball soup
Take out a larger pot. Place on medium fire, add the chopped onion, grated carrots, parsnip celery, diced celeriac, courgette/zucchini and the red pepper. Add a drizzle of water or oil if you wish. Cook for a few minutes until softened, stirring regularly.
Add most of the water or broth depending on how you like your soup, add the meatballs, and a little later the canned tomatoes. Season to your taste. At the end garnish with your preferred chopped fresh herbs.
- Leftovers and storage – this meatball soup recipe serves about 4- 6 or so people. For our little family of 4, we generally (unless we go for seconds) end up with a little bit (1 or 2 bowls) of soup leftovers which always makes a fab lunch the next day. If you will have any leftover soup, when this is completely cool, place in an airtight container in the fridge where it can be kept for 2-3 days.
- Can I freeze the leftover meatball soup? Yes, absolutely but you will need to allow the soup to cool before you may freeze it. When you want to have it, thaw the soup in the fridge overnight. You may need to heat it up to boiling point before serving and might want o season and add some freshly chopped herbs to give it that fresh touch.
Other recipes you may like :
- Potato soup with ham hock and petit pois (garden peas)
- Black pepper and olive oil homemade white bread
- 13 winter warming and comforting soup recipes ready in less than one hour
Give this super tasty meatball soup a try and let me know how you liked it.
- chopping board
Preparing the meatballs:
- 500 g beef mince ground beef
- 1 small onion
- 50 g rice
- 1-2 eggs (optional)
- 1 tsp salt
- 1/2 tsp pepper freshly ground
Preparing the soup:
- 1.5 l water
- 1 large onion
- 1 large parsnip
- 1 large carrot
- 1/3 small celeriac
- 2 sticks celery
- 1 small red pepper
- 1 medium courgette
- 1 can tomatoes chopped
- 1 tbsp tomato paste
- 1 bunch parsley fresh
- In a bowl, put the mince beef along with the small finely chopped (grated) onion, the rice, salt, pepper and the egg(s) if the meat is extra lean. Mix all thoroughly and make small bite-size meatballs. Place them on a big plate or a chopping board.
- Put the soup water in a pot and bring to boil.
- Meanwhile, chop all the washed vegetables into small cubes or bigger chunks if you prefer. Place them all in a large bowl and set aside.
- When the water is beginning to boil, put the heat down to medium and gently drop all the meatballs (one by one) with the help of a spoon. Let them cook for a few minutes until some foam will gather on the water surface. Remove this foam carefully with a spoon.
- Add all the chopped vegetables to the soup and let it cook for about 10 mins.
- Add some salt, tomato paste and the chopped tomatoes and allow to cook (uncovered) on medium heat until it starts boiling when you could reduce the heat to low and cook for a further 20 mins.
- Put salt and pepper to taste.
- Place the soup in serving bowls, sprinkle a good pinch of chopped parsley and serve.