Meatballs are usually served with tomato sauce and pasta, in a bun with the addition of tomato sauce or as an addition to potato-based dishes.
I am curious how many of you have ever served meatballs in a soup.
It turns out that meatballs are less popular in this form, which really is a pity, because the broth you get from cooking meatballs in it tastes sensational.
I have already made soups with meatballs several times. The base of such a soup should be a selection of vegetables of your choice – you can change them from time to time and use what is accessible in the various seasons.
As for the meat, I personally like soups containing poultry. They are lighter and less intense in taste than those from meat such as pork.
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Put the minced meat, egg, potato flour, a clove of pressed garlic, salt and pepper into a bowl. Mix thoroughly. Form small balls from the meat mixture.
Pour water into a pot, pour potatoes cut into cubes and finely cut kohlrabi. Bring it to boil then cook for 5 minutes. After 5 minutes, add the meatballs, salt and black pepper according to taste. Cook on a low heat for 25 minutes. Add the cream at the end of cooking.
Serve the soup sprinkled with fresh dill.
During the preparation of the meatballs, the meat can stick to your hands. I always have a bowl filled with cold water placed on the side and first I wet my hands in water and then pick up the meat. Repeat this before shaping each meatball.
I used cream without lactose because I have an intolerance to it. You can use standard cream, of course.
In my opinion, poultry meat will go best in a soup. If you do not have any, go for beef. Pork meat should be the least favourite one.
Do you like meat soups? If yes, try our recipe for Rich beef soup.
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