The composition of the products is incredibly simple. And although the soup cooks very quickly, the process can be sped up even more if you use ready-made minced meat. It would be ideal to use a mixture of beef and pork, although you can also use pure beef.


This time I decided to prepare the perfect soup, so I took two types of meat and personally twisted them together with onions in a meat grinder. If you use ready-made minced meat, chop the onion in a blender as finely as possible. If you can make a paste out of it, it will be even better.


Squeeze the garlic into the onion-meat mixture, add coriander, salt and pepper to taste. And now it’s the turn of that very secret of meatballs. To make them elastic and tender at the same time, add mayonnaise to the minced meat. If you are categorically against mayonnaise, you can replace it with melted butter. The effect will be similar.


Mix the minced meat thoroughly with your hands, squeezing it in your fist. Then we “beat” the minced meat - take pieces of minced meat and forcefully throw it back into the bowl. This will make it even more tender and uniform.


Now soaked in cold water Use your hands to form small meatballs from the minced meat.


Throw our meatballs into boiling water and cook them for 10-15 minutes, skimming off the foam. There won’t be much of it, but I highly recommend taking it off. During this time, the meatballs will be cooked and at the same time they will create a broth for us, in which the vegetables will already be cooked. Many will argue that meatballs are usually added to the soup at the end, when the potatoes are almost ready, and cooked for another 10 minutes. However, I think this approach is fundamentally wrong, since in this case the vegetables are boiled in water, and not in broth, and the foam from the vegetables It's definitely not possible to remove it.


In the meantime, fry the chopped onion and finely grated carrots in vegetable oil.


I don’t like to fry carrots and onions too much; I prefer to just simmer them. But if you like full-frying in your soup, you can safely fry the vegetables until golden brown.


Cut the potatoes into small cubes. Perfect option– the size of meatballs. Then the soup in a plate will look more impressive.


Using a colander, remove the cooked meatballs.

It's as simple as shelling pears, it's elementary, it's like two and two, but! But the aroma from it throughout the house is so incredibly amazing that it seems as if in front of you is a plate from a gourmet restaurant, no less, that the soup was conjured by a chef who has no less than three Michelin stars hidden in his pocket, that all this was prepared from manna from heaven and the tears of rainbow unicorns, no less. But in fact - the simplest soup on a quick fix. Surprising but true. To be fair, it must be said that all this will be relevant if you add young green peas to the pan - yesterday I just managed to snatch two glasses from some granny. It seems like it’s not the season yet - I can’t imagine what kind of greenhouse she grew it in, but by and large it doesn’t matter to me, the main thing is that I have a great one ready for dinner meatball soup and green peas , and he's wonderful. With all my heart I recommend that you take note, if not the recipe (I myself, as a rule, prepare soups on a whim, focusing on the general idea, and not on detailed instructions), then at least an idea. The soup is actually very easy to prepare and you won't regret making it at least once.

It is impossible to turn the minced meat back...

Actually in my family meatball soup I used to prepare it according to my grandmother’s standard version - meat balls, potatoes, onions, carrots, vermicelli. For years, decades. Until a certain moment, the thought that he could be somehow different did not even occur to me, but then one day it dawned on me - and that’s it, off we go! Now I try, experiment, search and find, and at the same time share with you.

How to cook soup with meatballs and green peas

Ingredients:

300 g minced meat;

2 tbsp. l. semolina;

Step-by-step recipes for preparing delicious vegetable soups with meatballs using meat, chicken, fish broth, and vegetable broth

2018-02-11 Oleg Mikhailov

Grade
recipe

3443

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

2 gr.

Carbohydrates

3 gr.

38 kcal.

Option 1: Vegetable soup with meatballs and new potatoes - “Spring”

A maximum of vegetables and, of course, tender meat balls - this is vegetable soup with meatballs according to classic recipe. Minced beef is recommended; if you cook it yourself, remove all films and veins from the meat. Be sure to choose a young zucchini; if necessary, take two smaller vegetables.

Ingredients:

  • minced beef - three hundred grams;
  • medium sized zucchini;
  • one carrot and one sweet pepper;
  • five new potatoes;
  • two onions;
  • 300 grams of crumbly boiled rice;
  • eggs - 2 pcs.;
  • three and a half tablespoons of vegetable oil;
  • salt, a pinch of pepper, two bay leaves and a bunch of young dill.

Step-by-step recipe for vegetable soup with meatballs

We select and wash half of the dill, select all the dense stems, and cut the tender parts with a knife. Peel one of the onions, chop finely, or grind in a blender, mix in a spacious bowl. Lay out the minced meat, pour in the scrambled eggs, salt and pepper, add the rice and mix thoroughly.

We will make the meatballs small, so they will cook faster and the broth will be richer. Roll the balls with damp palms and place them temporarily on a large board. Place a teaspoon of salt in a saucepan with three liters of boiling water, then lower all the meatballs as quickly as possible. Let it heat up more, and just before boiling, turn down the heat and cook at a low simmer.

First cut the second onion into four parts, and then into narrow transverse strips - you get pieces of 1/4 rings. Place them in a hot frying pan with oil, immediately cut the carrots into strips and place them in the fryer, stirring. Cut the pepper in half, peel and wash the seeds with water pressure, cut into strips. Place in the frying pan when the vegetables in the pan begin to noticeably turn golden.

Let's start cutting the zucchini right away. We wash the vegetable, cut it lengthwise into four parts, then, as we did with the onion before, cut it transversely into slices about half a centimeter thick. Place and mix with vegetables in the pan. Cook the vegetables until the zucchini is completely soft.

We wash the potatoes thoroughly, peel them if desired, or leave the delicate skin on them. You can scrape it off with the tip of a knife without cutting it, but this takes some time and therefore will have to be done in advance.

Add chopped potatoes to the meatballs, which have been cooking for at least a quarter of an hour, count down the same period of time, then add the fried vegetables. Stir and increase heat. After boiling, taste and add salt. Cook the vegetable soup for a short time; after about five minutes, turn off the heat, season with garlic and herbs if desired.

Option 2: Quick recipe for vegetable soup with meatballs and green peas

To make the soup light, we use chicken and butter of the highest degree of purification; you can sauté vegetables in butter. We grind the pepper by hand, with a special mill or a prosaic coffee grinder. Suitable electrical appliance, it is not its structure that is important, but the fact that the peas will be ground directly during the cooking process. This will make the pepper flavor richer and allow you to use less spice.

Ingredients:

  • green frozen peas - 230 grams;
  • chicken breast - half a kilogram;
  • a third of a glass of sorted coarse rice;
  • three onions, a large carrot and five potatoes;
  • salt, any herbs, ground pepper and a couple of bay leaves;
  • three tablespoons of vegetable oil.

How to quickly cook vegetable soup with meatballs

Rice cereals should not contain crushed or spoiled grains; it is best to sort them by hand or use a known quality product. Rinse the rice grains and leave them in water for a while, letting them swell slightly. Remove the peel and husk from the vegetables, rinse and cut the potatoes into cubes for boiling, and half the onion and carrots into strips for sautéing.

Place the potatoes in a four-liter saucepan, pour in three liters of boiling water and place over medium heat. After boiling, add rice and cook for ten minutes. Cut the meat into large pieces, grind twice together with the remaining onion manual meat grinder. If you have an electric appliance, set it to cook thick minced meat. The semi-finished product should be the same if you want to save time on cooking it yourself.

Salt and sprinkle the meat mass with pepper, mix quickly and thoroughly, roll with wet hands small balls. At the same time, saute the vegetables. Heat the frying pan, pour in the oil and let it simmer for a little while, add the onions and carrots, stirring, and heat until noticeably softened.

Transfer the sautéed mixture into a saucepan along with the peas. Season with salt, pepper, and after boiling, add the bay leaf and meatballs. After waiting for the broth to boil again, reduce the heat and cook the soup for a quarter of an hour at a moderate boil. Do not chop the greens too finely; this way the soup will look more impressive. Sprinkle it over the finished dish just before serving, pour it hot, and offer sour cream as a dressing.

Option 3: Bright vegetable soup with meatballs and broccoli

The soup really looks very nice in portioned bowls. You can add some color to it by adding a cut boiled egg and a spoonful of chopped onion to each serving.

Ingredients:

  • dense minced pork and beef - 350 grams;
  • one hundred grams of broccoli and cauliflower;
  • half a glass of frozen peas;
  • two potatoes and one carrot and onion;
  • vegetable oil, refined;
  • salt and spices for pork soups.

How to cook

Add salt and knead the minced meat; you can season it at your discretion with ready-made spices for cutlets. Using a small spoon, measure out equal portions of minced meat and roll them into round meatballs using your palms. When they are all ready, drop them into boiling water. For convenience, we choose a four-liter volume of the pan, but pour enough water to fit all the food and leave a small reserve. Reduce heat and cook at a gentle simmer.

Cut the skin off the potatoes, wash them, cut them into two-centimeter cubes, and cut the peeled carrots into half as small. We disassemble the cabbage into inflorescences, defrost the peas, and cut the onion into slices for sautéing.

After the meatballs have boiled for at least ten minutes, add potatoes and carrots to them. We time it for a quarter of an hour and during this time sauté the onion in very hot oil. When the vegetables in the pan are sufficiently cooked, add broccoli, peas and cauliflower. Place the sauteed sauce in a saucepan, add salt, add the prepared spices, and again measure for fifteen minutes. There is no need to infuse the soup; you can serve it with croutons grated with hot sauce or cheese.

Option 4: Light vegetable soup with sea fish meatballs

Mackerel fillet is an excellent product for minced fish. Make meatballs from it and make the vegetable soup completely unusual.

Ingredients:

  • frozen mackerel, large - carcass weighing about 600 grams;
  • half a small head of cabbage;
  • a glass of fresh green peas;
  • two potatoes and onions, one large carrot;
  • one and a half tablespoons of starch;
  • 120 grams of butter, high-percentage butter;
  • a raw egg;
  • half a glass of a mixture of chopped herbs - dill, onion and parsley.

Step by step recipe

Slowly defrost the fish, when it is soft enough, remove it from the refrigerator and place in a colander, allowing the moisture to drain. Gut, cut the fillet from the backbone and remove the skin.

Grind the fish fillet in a meat grinder, beat the egg into the minced meat, add salt and starch. Form small meatballs and boil in a small amount of salty water until tender.

Peel the vegetables, wash and shake off any moisture. Chop the cabbage and set aside, cut the onion into half rings, and grate the carrots as coarsely as possible. Lightly fry the onion in hot oil, add the carrots and simmer slowly under the lid until softened.

Chop the potatoes coarsely, pour three liters of boiling water into a kettle along with the peas and cabbage, cook until the potatoes are soft. Place the sauté mixture and pour in the meatball broth. Let it simmer for three minutes and, after seasoning with herbs, turn off the heat. Meatballs can be dipped into the soup at the same time as the greens, but it’s better to be sure that they won’t fall apart, put them on plates and pour hot soup over them.

Option 5: Complex vegetable soup with meatballs

Complex - rather refers to the composition of the dish; there are no special tricks in its preparation. Subtleties like the order of adding ingredients and frying the meatballs really don't take much time. If you have Worcestershire sauce in your stash, add a spoonful at the beginning of the last stage to highlight the taste of the beef meatballs.

Ingredients:

  • beef tenderloin for minced meat - half a kilogram;
  • one and a half liters of steep chicken broth;
  • half a glass of grated “Russian” cheese;
  • medium-sized vegetables - four potatoes and two carrots;
  • large onion;
  • fresh tomatoes - 600 grams;
  • half a cup of homemade breadcrumbs;
  • three stalks of celery;
  • a quarter of a head of garlic;
  • fresh egg;
  • vegetable oil;
  • salt, pepper, “Italian herbs”, two bay leaves;
  • a handful of finely chopped parsley.

How to cook

Grind the beef cut into pieces. Salt the minced meat, add a little powder from a set of herbs and pepper. Add breading and grated cheese After stirring in a cup, pour in the egg. Using moistened palms, roll into meatballs and scoop out portions of minced meat with a teaspoon.

After warming up the pan a little, pour a little oil into it and throw in a few crystals of coarse salt. Place several meatballs at a time and fry until a crust forms. After them, fry the chopped onion, celery and carrots. When they are noticeably browned, add and stir the potatoes, after the potatoes begin to become golden brown, sprinkle with chopped garlic, and when slightly heated, transfer to the pan.

Pour hot broth over the fried vegetables and add Bay leaf, a remnant of Italian herbs. Place on high heat and cut the tomatoes into thin slices directly into the pan. After adding salt and pepper to taste, cook under the lid for up to half an hour at a low simmer.

Place the meatballs in the vegetable broth; it will take about fifteen minutes to bring them to readiness. Sprinkle the prepared portions with parsley.

    We take any frozen minced meat and thaw it. This is the usual homemade minced meat 50:50 beef and pork. Excellent and lighter calorie meatballs are obtained from minced chicken or turkey. We add very few ingredients to the minced meat: onion, garlic, salt and ground black pepper. Recently I started adding finely ground khmeli-suneli seasoning. Its interesting aroma appears when you bite into the meatball. This makes the dish more attractive. Peel half an onion (the second will go directly into the soup) and 2 cloves of garlic.

    Finely chop the onion and garlic. Place the minced meat in a separate deep spacious plate, add onion and garlic, salt, suneli hops and a little Tsarskaya vegetable seasoning. Knead the minced meat thoroughly by hand. When the minced meat is mixed for a long time and thoroughly, the products made from it become dense and solid. They will never fall apart. You can play golf with my meatballs.

    Roll the meatballs in your hands. It is advisable to wet your hands with warm water. A dozen meatballs are enough for one and a half liters of soup. Put a pan of water on the fire, add a little salt. After the water has boiled, feel free to put all our meatballs in there. Reduce the heat and work on the vegetables.

    We will prepare a light and light soup. Therefore, there will be no fried vegetables, no tomatoes or other thickeners in it. Peel one potato and chop it finely. Take some zucchini and cut the zucchini into cubes. Peel a couple of small carrots and cut them into “pancakes”, cut the remaining half of the onion. We put all this abundance into the pan with the meatballs. Cook the soup over low heat.

    Open a jar of green peas. You can use it together with the juice available in the jar. Sometimes this water is over-salted, in which case we simply pour out most of the juice (brine). Add the peas at the very last moment, 5 minutes before the soup is ready. Check the dish for salt and add it. Usually, peas add enough salt to the soup. Add bay leaf.

    Soup with meatballs and green peas is ready. Serve it on the table, garnished with greens. Mayonnaise or sour cream is not for everyone. Many people like clear soup. These soups are especially good with homemade croutons. You can use ready-made factory crackers.