Millet soup with meatballs. Culinary Academy of Smart Housewives Millet soup with meatballs recipe

Today I suggest you prepare an unusual soup in a slow cooker: with millet and meatballs. This recipe is to a certain extent an acquired taste, but our whole family really enjoyed this first dish!

Meat soups with different grains are very popular. However, they are usually cooked with rice, buckwheat or pearl barley. Millet cereals are used quite rarely for soups. And in vain!

Soup with meatballs and millet turns out very tender and aromatic. Its taste, however, is a little peculiar, and if you are not used to it, it may surprise you. But once you try it, you will surely love it!

The meatballs for this soup can be made from almost any meat. I used store-bought ground beef. But it’s better, of course, to cook it yourself. If you like richer dishes, then take mixed beef and pork in equal proportions, but if you want millet soup with meatballs to be dietary, low-calorie and especially healthy, it is better to use chicken or turkey.

And don’t forget that if millet cereal is not washed well, it may taste bitter. Millet must be washed in at least 5-6 waters, and at least 1-2 times in hot water. You can calm down when the water remains clean and clear after washing.

When serving, the soup can be generously sprinkled with finely chopped herbs, fresh or dried. It turns out very tasty if you add wheat croutons made from stale white bread (but not a loaf!). If desired, you can put sour cream on the plate.

Well, let's get started.

Products for cooking

1. 1 onion
2. 1 carrot
3. 350 grams of minced meat (I used beef)
4. 100 grams of millet
5. 3 large potato tubers
6. 2-3 tablespoons sunflower oil
7. 1 dessert spoon of salt
8. The water is hot to the top mark (about two liters)
9. Herbs, spices to taste

Take fresh minced meat and roll into meatballs. It’s better to wet your hands so that it’s more convenient and the minced meat doesn’t stick to your palms. I used minced beef because it was less fatty and I didn’t add anything to it. Set the meatballs aside.

We clean the vegetables. Cut onions into small cubes and potatoes into large cubes.

Cut the carrots into cubes.

We wash the millet in hot water to avoid bitterness.

Pour sunflower oil into a bowl, add onions and carrots. Turn on the Fry mode and fry the vegetables until golden brown.

As soon as the onions and carrots are fried, put the meatballs in the bowl and mix.

Fry for another 5 minutes on all sides until the minced meat changes color.

Once the meatballs are fried, you can turn off the frying program. Lay out the chopped potatoes. Pour in the washed millet. Add salt and spices as desired.

Fill with water to the top line. This will take about a two-liter kettle. Stir and close the lid.

Turn on the Soup mode and select a time of 1 hour.

After the signal sounds, let the soup brew under a closed lid for at least 10-15 minutes.

Open the lid, mix the soup with a special ladle and pour it into plates.

Millet soup with meatballs is ready to eat, you can decorate with herbs and serve. Bon appetit!

I offer you to watch a video recipe for meat soup with millet and meatballs in a multicooker Redmond 4502

1. Minced meat can be taken from any meat - according to your taste. For tenderness, add a small slice of loaf soaked in milk (preferably without a crust) to the minced meatballs. If you are afraid that the meatballs will boil, you can add an egg. But I don’t add it because the egg makes the broth cloudy.
2. Cut the potatoes into small cubes.
3. Grate the carrots on a coarse grater or chop finely.
4. Finely chop the onion.
5. You can add red or yellow bell pepper, cut into strips or squares, to the soup.
6. Bring 1.5-2 liters of water to a boil in a saucepan.
7. Put carrots, onions and bell peppers. Onions, carrots, tomatoes and bell peppers can be pre-fried until soft in odorless vegetable oil.
8. Cook at low boil for 5-10 minutes.
9. Add the potatoes and bring the soup to a boil.
10. Rinse the millet, roll the minced meat into dense balls of the same size (the balls can be rolled small or large - this is up to the housewife).
11. Place the meatballs one by one into the boiling vegetable soup, add the millet.
12. Salt and pepper the soup.
13. Reduce heat and cook at low boil for 10-15 minutes.
14. Before turning off the heat under the soup pot, add a bay leaf.

When serving, you can add sour cream or finely chopped herbs to the soup.

Bon appetit!

Novice housewives are superstitiously afraid to take on the preparation of such a “complicated” dish as meatballs. And for some reason they don’t like millet. We invite you to overcome this prejudice together and prepare a delicious soup with millet and meatballs according to the recipe proposed here.

To prepare millet soup you will need the following ingredients:

for meatballs:

minced meat (veal) – 150 grams,

white bread - 1 piece,

chicken egg – ½-1 pcs.,

salt - to taste,

dill – 2 sprigs;

for soup:

potatoes – 5 pcs.,

onion – 1 pc.,

carrots – 1 pc.,

millet – 70 grams,

salt, to taste.

Soup with millet: recipe for the first course

Let's start with meatballs - see for yourself that preparing them is completely easy! Pass the meat washed under running water through a meat grinder.

Chop the peeled onion, herbs, egg, and a slice of bread. Combine the minced meat with this mass and add salt to taste.

If necessary, sprinkle the minced meat with red or black ground pepper. Form the mixture into balls and the meatballs are ready for boiling. Of course, you can buy semi-finished meatballs in the supermarket, but you can only guess what the manufacturer added there. Our advice is to make more meatballs and freeze them, using this homemade semi-finished product as needed.

Place a pan of water on the fire, and when its contents boil, add the meatballs with a slotted spoon and add salt. Place the potatoes, peeled and diced, into the pan as well.

Add the onion when the potatoes are soft.

At the same time as the onions, add grated carrots to the soup.

After 10 minutes, pour the millet into the pan with the soup, just rinse it well first.

When the millet and potatoes are cooked, add salt to the soup again to taste and turn off the heat.

Step-by-step recipes for making soup with fish balls, millet, processed cheese and green peas

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

10 gr.

5 gr.

Carbohydrates

118 kcal.

Option 1: Classic fish ball soup recipe

Hot soup should be present in every person's diet, as they promote good digestion. Fish soups are considered light and dietary, but at the same time they fill you up well.

Soup with fish meatballs tastes like fish soup, but requires more careful preparation of the fish. And the absence of bones makes this soup safe and can also be prepared for baby food.

Ingredients:

• 300-340 gr. pangasius fillet;
• one chicken egg;
• a couple of tablespoons of breadcrumbs;
• four potatoes;
• carrot;
• onion;
• salt;
• ground black pepper;
• vegetable oil.

Step-by-step recipe for fish ball soup

Clean the fish, separate the fillets from the bones. Crank it in a meat grinder.

In one cup, combine fish fillet, raw egg, crackers and salt with ground pepper. Mix everything thoroughly.

Pour water into a saucepan and put on fire.

Wet your hands in cool water and form meatballs from minced fish. Their size should be approximately the size of a walnut. When the water in the pan begins to boil, drop the fish balls into it.

Peel the potatoes and cut into cubes. Place immediately into the pan with the meatballs.

Remove the skin from the onion and chop finely. Peel the carrots and chop into thin strips. Pour oil into a frying pan and heat it up. Fry onions and carrots until golden brown.

Transfer the fried vegetables to a saucepan. Add salt and pepper to taste, mix carefully so that the meatballs do not fall apart.

Give the soup a quarter of an hour to steep. You can add rice or millet cereal to this soup.

Option 2: Quick recipe for fish ball soup

A simple and very quick soup can be made from vegetables and canned fish meatballs in tomato. They usually contain pearl barley, so you won’t need to waste time cooking the cereal. This recipe will also be useful for those who fast.

Ingredients:

• a can of fish balls in tomato sauce;
• three potatoes;
• bulb;
• laurel leaf;
• dill;
• peppercorns;
• ground black pepper;
• a few coriander peas;
• vegetable oil.

How to quickly make soup with fish balls

Peel the potatoes, wash and cut into cubes. Place in a saucepan, add water, add a laurel leaf and place on the stove.

Peel the carrots and onions, wash and chop into small pieces. If desired, carrots can be grated on a coarse grater. Fry vegetables in a frying pan with oil. Transfer the frying to the potatoes when the water boils.

Open the can of fish balls and transfer them to the pan when the potatoes are almost done.

Salt the soup to taste, add ground pepper and peas, coriander. Finely chop the fresh herbs and add to the soup. If you don’t have fresh dill, you can use dried dill.

Serve the soup hot; you can garnish the serving with a spoonful of sour cream or mayonnaise. Tomatoes and bell peppers can also be added there if desired.

Option 3: Soup with fish balls and millet

Millet is a very healthy cereal; it contains a lot of substances necessary for the human body. But if you don’t want to eat simple porridge, then you can prepare a hearty and at the same time light soup with fish meatballs. It tastes best from red fish fillets.

Ingredients:

• a couple of potatoes;
• 250-290 gr. minced salmon fish;
• 70-100 gr. millet;
• chicken egg;
• two tablespoons of cream;
• bulb;
• salt;
• dry paprika;
• one or two tablespoons of flour;
• bay leaf;
• a spoonful of cumin;
• a pinch of turmeric;
• marjoram;
• a little oregano;
• a teaspoon of thyme.

How to cook

First remove the minced fish from the freezer so that it thaws. If you don’t have minced meat, you can make it yourself by passing boneless fish fillets through a meat grinder.

Fill the saucepan with 2-3 liters of water and place on the stove.

Peel the potatoes, wash and cut into slices. Remove the skin from the onion and cut into small cubes. When the water in the pan boils, transfer the vegetables into it. Immediately add bay leaf, a pinch of dried paprika and a little salt.

Rinse the millet thoroughly in cold water and 10-12 minutes after the vegetables, pour it into a saucepan and stir.

Add an egg and a couple of tablespoons of flour to the minced fish. Mix everything thoroughly with a fork until smooth. Pour in the cream and stir again. The mass will be liquid, but there is no need to add more flour. If there is no cream, you can replace it with sour cream.

Add different spices to the minced meat; thanks to the combination of their aromas, the soup will become very appetizing.

When the potatoes and millet are completely cooked, add the fish balls to the soup, forming them with a small spoon. Do not stir the soup so that the meatballs do not fall apart. After 5-6 minutes you can turn off the stove.

Each serving of soup is additionally decorated with fresh herbs and, if desired, hot pepper. Hot and aromatic fish soup will perfectly satiate and warm you.

Option 4: Soup with fish balls and melted cheese in a slow cooker

Soup with fish balls, cooked in a slow cooker, turns out to be very rich and appetizing, so the recipe will definitely be appreciated by children who usually refuse soups. Melted cheese will give the dish a pleasant creamy taste.

Ingredients:

• 300 gr. white fish fillet;
• three potatoes;
• egg;
• piece of loaf;
• a couple of spoons of milk;
• carrot;
• bulb;
• two processed cheeses;
• salt;
• three multi-glasses of milk;
• liter of water or fish broth;
• fresh parsley and dill;
• a pair of bay leaves.

Step by step recipe

Grind the fish fillet in a blender or meat grinder. Add salt, you can add a little allspice ground black pepper, and beat in a raw chicken egg.

Soak the loaf crumb in a small amount of milk and add to the minced fish. Mix everything thoroughly.

With wet hands, form small round meatballs.

Peel the onions and carrots. Cut randomly into small pieces and pour into the multicooker bowl.

Wash the potatoes, peel and cut into small cubes. Add to other vegetables.

Remove the processed cheese from the packaging and cut into the same cubes as potatoes. Pour into the slow cooker. It is not recommended to use this product for children under 2 years of age.

Pour 3 multi-cups of milk and broth (water) into the bowl. Add salt and mix all the contents. Select the “Soup” or “Stew” mode on the display. 35-40 minutes will be enough.

Pour the soup into a saucepan, stir and puree using a blender. Finely chop the greens and add to the soup. Pour it back into the multicooker bowl.

Add fish balls and bay leaf. Turn on the steam mode and cook for about nine minutes.

Delicious and aromatic soup is ready! Before serving, you can add another portion of finely chopped fresh herbs. Instead of processed cheese, you can use heavy cream.

Option 5: Soup with fish balls and green peas

Soup with fish meatballs is considered light and dietary. Despite this, it turns out to be very aromatic and rich in taste. Peas and tomato add color to this soup.

Ingredients:

• half a kilogram of pollock;
• chicken egg;
• four tablespoons of bread crumbs;
• salt;
• ground black pepper;
• three to four green onions;
• 25-30 gr. butter;
• three potatoes;
• carrot;
• tomato;
• 150-180 gr. green peas;
• a small bunch of wild garlic;
• bunch of basil;
• sour cream.

How to cook

Cut the fish. Separate the fillet from the bones.

Place the bones in a saucepan and add 2-2.5 liters of water, boil and discard the bones. Strain the resulting broth.

Pass the pollock fillet through a meat grinder. In a deep bowl, combine with a raw egg, bread crumbs, salt and ground pepper, stir. Add softened butter and finely chopped green onions. Mix thoroughly until smooth.

Wet your hands with cool water and form into round meatballs about the size of a walnut. Place in the refrigerator.

Peel the potatoes and carrots, wash them and chop them into cubes, place them in a saucepan with the broth and turn on the heat.

After ten minutes, add green peas to the vegetables. It can be fresh or frozen.

Peel the wild garlic, finely chop it and add it to the soup.

Wash a large tomato, cut into 4 parts and rub through a fine grater. Discard the peel and transfer the puree to a saucepan. Immediately add fish balls, salt and pepper.

Wash fresh herbs, dry and chop finely. Pour into the soup and immediately turn off the stove.

Serve hot with sour cream and fresh bread. Bon appetit!

The main ingredient of the soup is millet. Fill it with water, then rinse thoroughly under cool water until the water becomes completely clear. If there are black grains in the cereal, then we get rid of them.

We have already prepared chicken broth. The first ingredient will be potatoes, which we will first peel and cut into small cubes.

Add chopped vegetables for millet soup to potato cubes in the broth.

After 10 minutes you can add the washed millet.

Let's move on to forming meatballs. We have already defrosted minced meat (we use a mixture of pork and beef). Add some minced meat. Add spices if desired.

From the mixed minced meat we form meatballs the size of a walnut.

Transfer the meatballs to the soup.

Cook the millet soup until done. At the end, taste for salt. If necessary, add salt.

Pour the finished millet soup with meatballs into tureens. Bon appetit!