Fragrant potato soup with meatballs. Potato soup with meatballs - recipe with step-by-step photos, how to prepare it simply at home Potato soup with meatballs recipe step by step

Meatball soup is a symbol of a cozy, warm kitchen, run by a kind, caring mother, grandmother or mother-in-law. There are a lot of recipes for soups with meatballs. In addition to the traditional version with potatoes and fried vegetables, meatballs are also added to mushroom and cheese soups, mashed soups and even borscht. In soups with meatballs, they add not only potatoes, but also vermicelli, rice, beans, buckwheat and other cereals, including semolina. I want to show you how you can use the classic soup with meatballs in different ways, I will give you a step-by-step recipe with photos first in the traditional version, then I’ll tell you how, based on the same recipe, you can make an exquisite creamy soup with croutons, worthy of a restaurant menu . And finally, for the youngest eaters - a gentle recipe without frying and with spider web noodles.

Classic meatball soup

Meatball soup is probably the most popular first course among all housewives. This soup is prepared quite quickly and simply, which is greatly appreciated by those who have little time to cook. By the way, meatballs can be made in advance and frozen. This will further reduce your time preparing the soup. There are a lot of cooking options. There is dietary meatball soup, tomato soup, cheese soup, and with noodles. Today I will be making a classic version of meatball soup. This traditional recipe necessarily contains meatballs, fried onions and carrots, and potatoes.

• Potatoes - 3 pcs.
• Onions - 1 pc. (1/2 minced, ½ fried)
• Carrots - 1 pc.
• Minced meat - 300 gr.
• Butter - 1 tbsp.
• Greens - 30 gr. (parsley and onion)
• Vegetable oil - 3 tbsp.
• Salt - 1 tbsp. + 1 tsp.
• Bay leaf - 2 pcs.
• Ground black pepper - 1 pinch
• Water - 3 liters

Making classic meatball soup:

I start with the meatballs. I melt the butter. Finely chop onion (1/2). Place minced meat in a deep bowl (I used pork). Add melted butter, chopped onions, ground black pepper, 1 tsp. salt.

I knead the minced meat well (with my hands or a spoon, whichever is more convenient for you). You can add a little water while kneading. In order for the meatballs to better hold their shape, the minced meat can be slightly beaten. Lift it about 10 times and drop it into the bowl. And then form small meatballs and place them on a plate.

I pour water into the pan and put it on fire. I add 1 tbsp bay leaf to the water. salt, ground black pepper. I bring the water to a boil and throw the meatballs into the pan. I stir.

When the water in the pan boils again, foam will appear. It must be quickly removed with a slotted spoon or spoon. This must be done to ensure that the broth is clear. I cook the meatballs for 10 minutes from the moment the water boils.

At this time, I cut the potatoes into pieces (straws or cubes - as you prefer).

I take the finished meatballs out of the broth and put them on a plate.

I put potatoes in the pan. Cook over medium heat.

I grate the carrots on a coarse grater and finely chop half the onion. Pour vegetable oil into the frying pan, add chopped vegetables and fry, stirring, for 5 minutes. The roast is ready.

I keep it on fire for 2 minutes. At this time, I finely chop the greens.

2 minutes after adding the frying, I return the finished meatballs to the soup.

Cook until the potatoes are completely cooked.

I taste the soup. If necessary, add more salt or other spices. I add chopped herbs.

I bring the soup to a boil and turn it off. Close the lid tightly and let the soup sit for 10-15 minutes. Then I take out the bay leaf. If it is left in the soup, it may cause an off taste the next day.

I pour the soup into bowls and serve it to the table. Bon appetit!

Cream soup with meatballs and croutons

This recipe is a clear example of the fact that the kitchen is mostly magic, and not tedious physical labor. We will cook the most ordinary soup recipe with meatballs, potatoes and carrots, and then with a slight movement of the blender we will turn it into a bright and thick creamy soup. While the soup is cooking, let’s dry a frying pan of white bread croutons, which will turn our soup into a delicious looking and tasting delicacy. Yes, yes, I'm not exaggerating. Moreover, you can diversify this basic recipe with other ingredients. For example, you can add pumpkin and sautéed onions to the soup. And in the already whipped puree, put processed cheese cut into small cubes and bring the soup to a boil, the cheese will disperse, and you will get pureed cheese soup! Or you can pour 200 ml of hot (but not boiled) cream of 10 percent fat into the already prepared soup. And every time it will be a new taste. But the recipe is essentially the same.

To prepare the cream soup we will need the following ingredients:

• water - 800 ml;
• potatoes - 3-4 pcs.;
• carrots - 1 pc. (large);
• minced chicken - 250 g;
• 1/5 white loaf;
• 1 tbsp. butter;
• 30 ml sunflower oil;
• fresh herbs;
• Bay leaf;
• salt.

Cooking method

Preparing cream soup should start with carrots. Let's clean and wash it, grate it.

Then drop a little sunflower oil into the pan, heat it up and put the grated carrots in the pan.

Fry it until half cooked (when it has already turned yellow, but is not yet completely soft).

Peel the potatoes, wash them, roughly chop them and add them to the carrots.

Fill the pan with 800 ml of water (or any broth), add salt and bay leaf and cook the vegetables until fully cooked for 25 minutes.

Then add the butter to the soup. Even such a small amount will give our creamy soup a silky feel.

Remove the bay leaf from the pan and puree the soup, reduce the heat to low.

We form small balls from minced meat (in our case, chicken).

Place the meat balls into the boiling cream soup and cook the dish for another 10 minutes over medium heat.

Meanwhile, cut the white loaf into small cubes and dry them in a frying pan until golden brown.

Decorate the finished cream soup with finely chopped fresh herbs and serve with croutons. Bon appetit!

Soup with meatballs and noodles (step-by-step recipe with photos)

“Soup again?!” - the children are indignant when they see steaming deep plates on the table. But as soon as the kids notice the meatballs on the plate, disappointment immediately gives way to business concerns. Hurry up to the table, spoons in your hands - who will quickly catch the funny meatball in the plate? Making meatball and noodle soup is a guarantee of clean plates after dinner. And to make the soup also healthy, we will not fry carrots and onions for the soup, but grind them in a blender and immediately put them in the pan. You will avoid extra calories, and your soup will turn out elegant and transparent. If you haven’t tried making such soups yet (and most likely not, since you’re looking for detailed instructions on how to make soup with meatballs), a step-by-step recipe will make the task much easier. At the same time, you will find out why these meatballs don’t fall apart in the soup.

• 5oo g minced meat or chicken,
• 1 medium carrot
• 1 onion,
• 1 cup spider web vermicelli
• 2 liters of water,
• Salt, pepper and any other spices - to taste,
• Fresh greens.

Soup with meatballs and noodles step by step

A step-by-step recipe with photos for this soup is simply necessary. After all, for those who have never dealt with meatball soup, the recipe may seem complicated. But here, in fact, everything is quite simple. First, place a pan of water on high heat. While the water is heating, prepare the vegetables for the meatball soup: peel the onions and carrots, cut into cubes.

Salt and pepper the minced meat, mix with wet hands, as you usually knead dough. With this kneading, the adhesive components contained in the meat protein are activated, the minced meat becomes denser and the meatballs do not fall apart during cooking. To compact the mince even better, lift it above the bowl and drop it to the bottom. Do this carefully so that the minced meat does not scatter around the kitchen :) Now you can make meatballs from the minced meat.

Transfer the vegetables to a blender.

When the water boils, add chopped vegetables to it.

After the broth boils again, put the meatballs into it (it is better to use a slotted spoon so as not to accidentally burn yourself with boiling water), add salt and pepper. Under no circumstances put the meatballs into the soup before it boils, otherwise they may spread and you will end up with a soup with minced meat.

Now you need to wait for the meatballs to rise to the surface of the water. After which you can add vermicelli to the soup, as well as spices or dried herbs.

Reduce heat to low and turn off after a few minutes. Vermicelli cooks very quickly. -Put finely chopped herbs into the soup with meatballs and leave it to steep.

The soup is ready. Can be served.

Technological map No. 39. Name of products and their weight.

Cooking technology and quality requirements.

First you need to prepare the vegetables. Firstly, carrots. It needs to be peeled and cut into small cubes (more like triangles). Next, the carrots need to be simmered with butter. To do this, take a small saucepan, put it on low heat, add half (about 7 grams) of butter, a couple of tablespoons of water and cook it for just a minute or two. Since we will still be cooking it in the soup, we don’t need it to be completely cooked.

We need to blanch the onion and then saute it. Blanching is simply pouring boiling water or steam over a vegetable. But at the same time, if we take boiling water (and this is the most convenient), then a colander will not help us, since we need the onions to lie in this very boiling water for about a minute. This is done in order to remove its pungent odor and bitterness.

Cut the onion into small cubes, pour boiling water for a minute. Then drain the water.

Heat the pan, add the remaining butter and onion. Sauté over low heat for about a minute. It just needs to become translucent and not brown.

Peel the potatoes and cut into small cubes.

I had chicken broth that I cooked the night before. Therefore, I used half a liter of broth and 0.4 liters of water. If you use only water, then you should understand that the taste of the soup will be simpler than with broth.

Place a saucepan with broth (water) on the fire, add potatoes, bring to a boil, reduce heat, close the lid and leave for five minutes. Add salt to taste. Next, add the onions and carrots and cook for another five minutes.

In the meantime, let's make meatballs. The meat is minced twice to make it more tender. Cut the onion into small cubes and blanch. Add strained onion and half an egg to the minced meat (beat lightly with a fork in a mug and pour half). I had a small homemade egg, weighing only 30 grams, so I allowed myself to add a whole one. Next, add salt, water and mix the minced meat thoroughly.

If you see that the minced meat is a little thinner than you would like, beat it off. Just pick it up with your hand and throw it back into the bowl 20-30 times. After this simple procedure, the minced meat will become a little denser and more elastic.

Since we are talking about soup for small children, the size of the meatballs should be appropriate - about 10 grams, which is about a little less than the size of a walnut. But you can make them larger and then simply break them with a fork right in the plate. Extremely time-saving, since small meatballs take up time. Sculpt with wet hands.

Next, according to technology, they (meatballs) must be boiled separately from the soup in a small amount of water. Apparently this is done in order to allocate equal amounts to each child. Place three or four meatballs on a plate and pour in the soup.

We'll throw them straight into the soup. After the meatballs, increase the heat, bring the soup to a boil again, close the lid and simmer over low heat for another five minutes. If you made the meatballs a little larger, then about 7-10 minutes.

Check the soup for salt. If you really want it, it’s time to add some salt.

If you have introduced sour cream to your child’s diet, you can serve it with it and, for example, chopped parsley or dill. And if you are pouring it for yourself or your husband, then it’s fine to add some pepper.

When my children were still very small, for example, my eldest son really loved these puree soups. I was absolutely lazy to chew. And for small children about a year old, in whose diet you have already introduced almost all vegetables and meat (in this case, it is better to replace beef with veal), you can puree this very soup in a blender. By the way, I ate it with pleasure exactly in this form, remembering how I finished everything with my little children... Nostalgia :)

OK it's all over Now. I’ll just say that you can simplify your body movements a little. For example, do not let the carrots soak, but immediately add them to the sautéing process with the onions, the blanching of which, by the way, can also be skipped. Well, when you make meatballs, just twist the onion with minced meat (again, skipping blanching). This is the case if the taste and smell of onions do not bother you in any way, which in any case will disperse during heat treatment.

All. Bon appetit to you and your kids!

Step 1: prepare the vegetables.

Step 2: prepare the minced meat.

Step 3: cook potato soup with meatballs.

Step 4: Serve Potato Soup with Meatballs.

- – Sometimes semi-boiled rice is added to the minced meat, which perfectly holds the minced meat together.

- – You can add onions, garlic, any fresh herbs, lettuce or chili peppers to minced meat; all these ingredients will complement the taste of the ground meat.

- – If you decide to cook the minced meat yourself, add lard to the pork; for 400 grams of pork meat, add 100 grams of lard.

- – To prepare this type of soup, you can use any type of minced meat, but remember that different meats are cooked for different amounts of time, for example, chicken meatballs will cook for 20 minutes, beef 35 - 40 minutes, meatballs made from mixed minced meat will reach full ready in about 30 - 35 minutes.

- – This type of soup can be prepared in a faster way. At the same time, throw the meatballs into a pan of boiling water along with the potatoes. Cook them together for 25 minutes, and during this time prepare the dressing by frying the onions and carrots at high speed with the addition of a small amount of vegetable, butter or olive oil. 5 minutes before the soup is ready, add dressing, spices and salt.

- – Sometimes, in order to give the soup a certain fresh touch that only fresh vegetables give, lettuce bell peppers, green peas, tomatoes and cauliflower are added to it.

Potato soup with meatballs can even be cooked in water: it turns out rich, aromatic, satisfying and low-fat - an ideal dish for a thorough meal at lunchtime.

You can make changes to the basic recipe: add thin noodles, rice, beans and even mushrooms to the soup, and add bell peppers, celery and other vegetables to the carrot-onion fry. As for spices, there are no strict rules here either: add whatever suits your soul and taste preferences (but no more than 2-3 types).

Ingredients

• meat or prepared minced meat – 300 g;
• potatoes - 2 medium tubers (200 g);
• carrots – 1 pc.;
• onion – 1 small and 1 medium onion;
• chicken egg – 0.5 pcs.;
• cold drinking water – 1 tbsp. l.;
• table salt – 1 tbsp. l. (taste);
• fresh herbs - 3-4 sprigs;
• ground black pepper – 0.5 tsp. (taste);
• vegetable oil, odorless – 3-4 tbsp. l.

Total time: 55 minutes
Active time: 40 minutes
Yield: 5-6 servings
Calorie content: 51.31 kcal

Preparation

Prepare the necessary products: meat, vegetables, herbs, eggs and the list goes on. The ingredients are for a 2.5-3 liter pan.

You can make meatballs from pork, beef, chicken, lamb, other types of meat, or combine them. The main thing is that the finished minced meat is moderately fatty and viscous, then the meat balls will come out juicy, soft and will not lose their shape after cooking. This recipe used pork fillet.



Clean the meat from films, fat and veins, rinse to remove any bone chips, and wipe with napkins. Then cut it into pieces of arbitrary shape and twist through a meat grinder using a wire rack with small holes - this will make the minced meat more tender.



Chop the onion: a large onion (it will go into the vegetable frying) into a larger cube, and a small one (it will go into the meatballs) into a small one.



Add chopped onion, chopped dill, salt and ground pepper to the minced meat.



Beat the egg with vetch, pour about half of the resulting mass into the minced meat. The remaining part will not be needed - you can use it at your discretion (put it in an omelette, dough, etc.).



Mix the minced meat with the remaining ingredients. While stirring, add a spoonful of ice water - it will make the meatballs juicy. Knead the minced meat with your hands until it becomes viscous and pliable, then beat it on the bottom of the bowl.

If the minced meatballs turn out to be too liquid, you can add a little crushed crackers or semolina and let it sit at room temperature. A piece of bread soaked in a small amount of milk or kefir will also help correct the incorrect consistency.



Form into neat balls, scooping the minced meat with a teaspoon. If necessary, grease your palms with vegetable oil to prevent the meat from sticking. You should not make the meatballs large, as they will increase in volume during the cooking process. Cover the finished meat balls with film and place in the refrigerator.



Peel the potatoes, rinse and cut into cubes or cubes.



Typically, meatball soup is cooked using water or vegetable broth; broths based on meat or bones are less commonly used.

Pour water or broth into a saucepan, bring to a boil, add chopped potatoes. Cook for 10-12 minutes after boiling again.



While the potatoes are cooking, peel and cut into strips (grate on a coarse grater) the carrots.



Place the carrots and onions in a frying pan with a small amount of heated oil. Fry over medium heat, stirring, until soft.



Transfer the fried vegetables to the pan with the half-cooked potatoes. Stir and continue cooking for another 5-7 minutes.



Then place the meatballs in the soup, wait for the broth to boil and cook for 7-10 minutes.



The finished meatballs should float.



2-3 minutes before the end of cooking, add salt and season the soup with ground pepper and other spices (paprika, dill, garlic, etc.) to taste. Then remove the dish from the stove and let it brew under the lid for 10-15 minutes.

Serve the soup hot; each serving can be sprinkled with chopped herbs before serving.

Many people love potato soup with meatballs from an early age. It is nourishing, aromatic and very tasty. And how the children like him! However, not everyone knows how to cook it. Let's fill this gap and “learn” a very simple recipe that turns out an amazing dish.

How to make meatballs

Meatballs are one of the main ingredients of the soup. Therefore, their choice must be approached quite responsibly. Of course, you can easily buy them in a store, since there is a large selection. But they will turn out to be much more palatable and, to be honest, healthy if you prepare them yourself. Moreover, their recipe is not at all complicated. Potato soup with homemade meatballs is incredible.

Meatballs can be prepared:

• from pork,
• beef,
• lamb,
• Chicken,
• turkeys,
• a rabbit,
• any type of fish.

You can also make mixed minced meat from several types of raw materials. We offer you a simple recipe that makes meat balls tender and very tasty.

Compound:

• 400 g turkey (can be replaced with any other meat; if you want to get mixed minced meat, take different types of meat in equal proportions, for example, 200+200);
• small onion;
• 50 ml water (can be replaced with broth or milk);
• 50 g stale white bread;
• salt and spices to taste.

Let's cook meatballs

1. Soak the bread in the liquid for 10-15 minutes.
2. Let's pass the turkey through a meat grinder. Grate the onion or chop it in a blender.
3. Combine all the ingredients, mix well and mince again. This will make the meatballs especially airy and tender.
4. Knead the minced meat well, throwing it on a wooden board. You should get a dense, non-falling mass.
5. Roll the minced meat into small balls - a little larger than a cherry.

This recipe makes 500g meatballs. If this amount is not enough for you, simply double or triple the ingredients.

To make the meat balls more dense, you can add an egg to the minced meat before kneading. However, the egg also makes the meatballs firmer. And for a particularly delicate taste, you can add softened butter to the minced meat. 15 grams is enough for this amount.

The recipe allows you to “implement” other changes. For example, you can mix a little very finely grated hard cheese or dried mushrooms, chopped herbs, ground into powder, into the minced meat.

Potato soup with meatballs: a very quick recipe

This soup is prepared almost at lightning speed, and the result exceeds expectations.

Cooking time: 30 minutes.

Number of servings: 6-8.

Potato Meatball Soup contains the following ingredients:

• 2 liters of water;
• 500 g meatballs;
• 3-4 potatoes;
• a handful of spider web noodles (optional);
• 1 bay leaf;
• a few black peppercorns;
• vegetable oil;
• 1 onion;
• 1 carrot;
• salt, herbs.

Cooking

1. Let's boil the water. Put the meatballs there and cook them for about 10 minutes. Then take out the meat balls and strain the broth.
2. Bring the strained broth to a boil and add the potatoes cut into cubes. We will cook for 7 minutes.
3. While the potatoes are cooking, sauté finely chopped onion and grated carrots in vegetable oil. When the vegetables turn golden, remove them from the stove.
4. Add sautéed vegetables and vermicelli to the soup and cook for another 8 minutes. A couple of minutes before turning off the stove, add boiled meatballs.

Delicious potato soup with meatballs is ready. Now you can sprinkle it with herbs and serve.

The recipe allows for the following changes: vermicelli can be boiled separately and added to the soup 2 minutes before it is ready, along with the meat balls. Then the dish will not have a floury taste. Also, instead of vermicelli, you can take rice, buckwheat, millet and other cereals. It is also better to boil cereals separately - until half cooked. And you need to add them to the soup along with sautéed vegetables.

Bon appetit! We hope this quick soup will become one of your favorite first courses.

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