Meatball soup, the traditional recipe from a mixture of pork and beef. How to make fluffy soup dumplings. How to sour the soup of periwinkles.
You can never go wrong with a meatball soup, whether you make it during the week, for the Sunday meal or for a holiday where the whole family gathers, for example for the Easter or Christmas meal.
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⬇️ See below the list of ingredients and the preparation method.
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📝 You can find the written recipe here ▶ bucate-aromate...
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📌 Ingredients
for soup
800 g beef bones (with cartilage, marrow)
4 liters of water
salt
1 large onion
1 large piece of celery (4 slices)
1 parsnip root (or parsley)
2 carrots
pods or peas (can be frozen)
1 teaspoon thyme
3 tablespoons rice (round grain)
400 ml tomato juice
350 ml borscht (or to taste)
for perishables
500 g minced meat (mix or pork, beef, turkey, chicken.)
1 small onion
3 tablespoons of rice (round grain)
1 tablespoon oil
1 egg
1 teaspoon sweet paprika
4-5 tablespoons fresh parsley (finely chopped)
salt and pepper (to taste)
optional
parsley/fennel/dill/tarragon (to serve)
200 g sour cream (for serving)
chili peppers (for serving)
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🔪 Preparation
bone broth
Boil the bones in salted water for 2 hours. At the beginning of boiling, remove the foam that forms on top. After 2 hours, remove the bones and strain the soup.
Cut the vegetables into small cubes and boil them in the bone broth for 15 minutes.
Add the frozen vegetables, if using (pods, peas) and cook for another 10 minutes. Meanwhile, prepare the periwinkles.
lyme grass
Finely chop a small onion and sauté it in a tablespoon of oil with 3 tablespoons of rice. Add here 1 ladleful of the boiling soup and leave on fire until the rice absorbs the liquid.
In a bowl mix: minced meat, 1 egg, onion and boiled rice, finely chopped parsley, salt, pepper and paprika. Knead by hand for 5 minutes until you have a homogeneous paste-like mixture.
With slightly moistened hands, form patties about 3 cm in diameter. You should get around 40 periwinkles from the specified quantities.
Meatball soup
Add 3 tablespoons of rice to the simmering soup, stir, then layer in the periwinkles. Let it boil for another 15 minutes until the soup boils again. During this time do not stir the pot!
Adjust the salt to taste, then add the tomato juice and borscht. Borscht is not added cold to the soup, but must first be brought to boiling temperature. Let the soup simmer for another 10 minutes.
Turn off the heat, sprinkle the greens: parsley/lavender, dill/tarragon and leave the soup covered with a lid for another 10 minutes to infuse the flavor of the greens.
service
Optionally, serve the periwinkle soup with cream and hot peppers.
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🎞 Video content:
0:00 Introduction
0:44 Soup ingredients
1:09 Perishable ingredients
1:39 How to make bone broth
2:30 Vegetable preparation
4:23 How to make fluffy hair
7:28 We put the sausages in the soup
9:13 We put the greens
9:25 Service