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Fast meatball soup

Fast meatball soup

Cut the green onion into rounds and put it in a pot with a little oil, leave it on the fire for 2-3 minutes, then add water and bring to a boil, then put the frozen vegetables and peeled potatoes and cut into cubes, salt, pepper and cube. vegetate. After it has boiled for a while, put the lid on and let it simmer for 15 minutes.

Separately, in a bowl, put the minced meat, rice, egg and greens (dill and parsley) finely chopped. If the meat is not seasoned enough, add salt and pepper. Knead well the composition from which the wet hair is made with wet hands. Boil in salted water and a little oil. After boiling a few times, remove with a whisk and place in the vegetable soup. Let it boil for a few more minutes and then add the tomato juice and couscous and let it boil for another 20 minutes, add salt and pepper to taste, add salt and pepper if you need more borscht or juice. Lemon.

Serve garnished with finely chopped larch and sour cream

Turkish meatball soup - Aromatic and tasty recipe

Turkish meatball soup - Flavorful and tasty recipe - For this recipe, you need the following ingredients:

• 500 g minced beef
• 3 tablespoons rice
• 2 tablespoons flour
• 1 carrot
• 1 teaspoon olive oil
• 2 tablespoons lemon juice
• 2.5 l of water
• 1 teaspoon ground black pepper
• 1 onion
• 150 g chickpeas
• 3 potatoes
• 1 egg yolk
• 4 tablespoons yogurt
• salt
• Paprika
• ground black pepper

1. To start, put the chickpeas in a bowl of water for 30 minutes. After this time, we change the water and put it to boil, over low heat.

2. Using a knife, clean the onion, then pass it through the mincer. We chop the beef and then chop it. Mix it with the previously prepared onion, the rice and mix very well. Season with salt and pepper and form the meatballs.

3. Using a knife, peel the carrots and potatoes. We cut them into cubes, then we add them in a deep bowl with oil. Add the chickpeas, water, cover with a lid and cook over low heat.

4. Add the meatballs and mix very well. Cook over low heat until vegetables are ready.
5. In a separate bowl, beat the yolk. Add the yogurt, lemon juice and mix well. Pour the sauce obtained into the soup and finally season with paprika and pepper.

Enjoy it with gusto! Good appetite!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Soy meatball soup is a tasty and very healthy dish.

Carbohydrates or carbohydrates are the main source of energy in the caloric needs of the human body. However, in the case of someone with diabetes, they are even more important because they are responsible for raising blood sugar after a meal.


  • 100 g soybeans granules
  • 1 carrot
  • 1 celery
  • 1 onion
  • 2 small potatoes
  • 1 bell pepper
  • 20 g of rice
  • 4 tablespoons flour
  • 3 tablespoons oil
  • parsley
  • larch.

Method of preparation

Boil soybeans in half a liter of water with a little salt for about 20 minutes.

Meanwhile, clean the vegetables, grate the carrot and celery, finely chop the onion, pepper, potato, parsley and larch.

Boil the vegetables in another pot with water and salt. When the soy is ready, drain it of water and add onion, flour, washed rice and oil. Mixing until you get a homogeneous composition, from which you will form the hairs.

Add the meatballs to the pot where the vegetables are boiling, and when they are almost ready, pour borscht or lemon juice to sour the soup.

Traditional meatball soup

The secret of success for a very good taste of this soup is to sour it with cabbage juice, to cut two potatoes into juice and to boil it with thyme branches. Cream added to the soup is a welcome addition. We added it to the plate when serving, not to the whole pot.

Preparation time 45 minutes

Cooking time 50 minutes


  • 1.5-2 l boiling water
  • 2 tablespoons - oil
  • 1 large chopped onion
  • 1 small to medium carrot like the one in the supermarket
  • 1/2 bell pepper
  • 2 floury white potatoes
  • 600 g diced fresh tomatoes (winter & gt canned in its own juice)
  • 3-4 branches of dry thyme or two green
  • optional: 2 tablespoons white round grain rice (I don't put because they already have meatballs)
  • 1 teaspoon grated coarse salt
  • 2 cups cabbage juice or borscht
  • 1 bunch of parsley (chopped leaves without stems)


  • 250g pork, or veal or mixture (can be minced, if you don't feel like chopping it)
  • 1 finely chopped small onion
  • 2 tablespoons rice with round grain - boiled
  • 1 egg tied
  • 1 bunch of parsley (chopped leaves without stems)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (taste)

You will first boil in the kettle 2-3 tablespoons of round grain rice.
1. Boil about 2.5 liters of water, from which you will stop to fill the pot with soup. Wash the washed tomatoes crosswise at the top, superficially, and leave them to simmer for 30 seconds in water (no fire). This way you will peel them without difficulty.
2. Clean, wash and chop the diced or grated carrot on a grater with large holes, peeled and washed onions, chop it into small cubes, pepper cubes about 7-8 mm.
3. Heat 2 tablespoons of oil in a high-walled pan and cook the chopped vegetables for 5 minutes.
4. Pour them into boiling water and boil for 5 minutes or as long as you mix the meatball ingredients.
5. During this time, mix the ingredients for the meatballs (the onion is hardened in the pan, but don't complicate it anymore) together with the washed parsley and cut only the leafy part. You will remove the large parsley stalks for hair. Always wet your hands in water (bowl or faucet), roll round hairs of about 3 cm and release them in the pot of juice given the minimum heat. Then, you will increase the high heat until it starts to boil, but keep an eye on it, as it starts to boil with boils, reduce the fire to medium to low maybe, calm boils, the idea is to get the hairs to clog so they don't fall apart. You will boil them for 20 minutes.

6. The washed, peeled and washed potatoes, cut into 2.5 cm large cubes, add them to the soup immediately after the meatballs together with the thyme branches.
7. Add the diced tomatoes to the water and let the juice simmer for another 10 minutes.

8. If you have too much boiled rice left over from the meatballs after boiling in the first step, add it to the soup (I don't put it) and then add the cabbage juice or borscht and simmer for another 3 minutes. Pull the lid aside so that it is a slot for releasing steam, so that it does not catch fire if the pot is too small.

9. Taste the soup and season with salt, if necessary, the cabbage juice being salty. Sprinkle with chopped parsley, turn off the heat and place the lid tight.
Before serving, remove the thyme branches. Add the cream to each one on the plate, as you like.
Liv (e) it!

Burechite soup. A kind of meatballs in the dough.

I saw this recipe by burechite soup to Laura Laurentiu and I was very happy, I thought it must be tried!

I didn't exactly follow her recipe due to the lack of some ingredients, but it turned out very good.
Burechites are a kind of bag-shaped tortellini.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 500 gr minced meat mixture: beef + pork
  • 3 eggs
  • 120 gr flour
  • 2 onions
  • 1 carrot
  • 1 parsnip
  • 1 small celery + a few leaves
  • 1 parsley root
  • 2 large tomatoes
  • 200 gr sour cream
  • 2 tablespoons vinegar
  • 1 link parsley
  • 2 was dafin
  • 1 pinch of dried tarragon, crushed
  • 1 dry thyme branch
  • Salt
  • Pepper
  • 5 l apa

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

We prepare the dough for the burechite

We start with the dough that needs to rest for 20-30 minutes.
Put the flour in a bowl and make a hole in the middle where we will break two eggs.
Add a little salt and start to gather the flour from the edges over the eggs, mixing them and thus forming a hard dough.

If the dough is sticky, add a little more flour.
Put a glass bowl over the dough and let it rest until a little condensation forms in the bowl (about 20-30 minutes)

We prepare the composition for burechite

Finely chop the meat, passing it twice through a mincer and mix it with a finely chopped onion, a little salt, ground pepper and thyme.
We leave this one to rest as well.

Preparation of burechite soup

We clean the vegetables and chop them into cubes, then we put them in cold water with a little salt and boil them until they penetrate, about 15 minutes after which we add the peeled and diced tomatoes, then the tarragon, bay leaves and thyme sprig and boil the soup at medium heat, 10 minutes.

Meanwhile, the dough is rested and we will spread it in a thin sheet, on the floured table.
We have one more egg left from the ingredients, which we will break and separate the egg white from the yolk.
Beat the egg whites and grease the spread dough with it.
If there is a little egg white left, we will mix it in the minced meat.
Cut the dough into squares.

Form small balls of minced meat and place them on the squares.

Glue two corners of the dough, one on top of the other, and bring the other two on top, joining them and thus forming the burechita.

Dip the spices in the soup and let them boil for no more than 10 minutes, then add the remaining egg yolk, mixed with sour cream and vinegar and diluted with a little hot juice.

Stir a few times in the pot to homogenize the soup and turn off the heat.
Remove the thyme sprig and bay leaves and then add the finely chopped parsley.

We serve hot burechite soup, with hot peppers and without bread.

If there is more minced meat than the dough contains, form meatballs and dip them in the soup with the burechite.

Veal meatball soup with tarragon

For me, meatballs, according to the dex, must contain rice in addition to minced meat.
I saw that in some recipes they excluded rice, I don't exclude it, that's how I know them since I was little, that's how I will continue to make them.
This time I chose to make them only from veal and I flavored the soup with a lot of tarragon, a madness!
I highly recommend it!
[ingredients title = & # 8221Ingrediente & # 8221]

  • For meatballs:
  • 1 kg of minced veal
  • 2 yellow onions
  • 1 cup rice (120 ml)
  • salt
  • dried thyme
  • ground black pepper
  • 2 eggs
  • For the soup:
  • 4 l apa
  • 3 yellow onions
  • 1 large carrot
  • 1 parsley root
  • 1 parsnip
  • 1 red pepper
  • salt to taste
  • dried tarragon
  • green parsley

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

Put in a bowl, boil water.
We clean and chop the diced vegetables, and when the water starts to boil we add them to the bowl (except the pepper).
Add a little salt and cover the pot, letting the soup boil over medium heat.
In the meantime, we are preparing the meatballs.
Chop the meat and onion, sprinkle a pinch of salt, a pinch of pepper and dried and crushed thyme, as long as it is taken between the fingers, a pinch as they say in the people.
We don't add too much salt because we will also put it in the soup.
Add eggs and mix well.
When the vegetables in the soup are almost cooked (try the carrot and parsnip), form the nuts the size of a walnut and dip them in the soup.
Let them boil until they start to rise to the surface, removing the foam if they form, then add the diced pepper and tarragon.
Sprinkle tarragon, enough to cover the surface of the vessel, we must not exaggerate.
Cover the bowl again and leave the soup on the fire until the rice is well cooked.
Taste the soup and if necessary add more salt, then turn off the heat and add the chopped parsley.
Good appetite!

The pepper will not be added to the soup at the same time as the rest of the vegetables because it boils faster and we risk the pulp to melt and we will be left with only the peel through the soup.
I did not sour this soup with anything, because I wanted to feel the taste of tarragon, sweet-peppery and a little bitter, but it can be sour during serving with a little vinegar or lemon juice.
Tarragon should not be added in time to soups or other preparations, because it will lose its flavor in about the last 10 minutes.

Meatball soup

I also entered the world and tried the meatball soup & how did I succeed ?! I didn't really get along with the meatballs, so I didn't miss him much, ingredients were found everywhere I went, but & # 8230For my little ones I got to work and I did, unfortunately he didn't have a too much success. Very good soup, but the meat was stingy and they didn't want to eat the meatballs. Next time I think we'll stick to chicken or change the store. We also made a Mexican meatball soup with mixed meat, finely chopped and we really liked it. I have a hard time with the stingy people from the communist period!

1 liter of soup or water with concentrated cube
1 onion
1 carrot
1 green pepper
1 celery stalk (celery)
green parsley
magic bag
250 gr minced pork
1 or
1 tablespoon uncooked rice

Put the soup in a pot and bring to a boil.
Cut all the vegetables into cubes and add to the soup.
Until the vegetables are cooked, form the meatballs.
Mix the minced meat with the egg and a tablespoon of rice.
When the soup boils, add balls made from the minced meat composition.
Cover with a lid and simmer for about 15-20 minutes.
Add magic borscht, larch and green parsley.

Meat soup without rice

Bring the meat broth to a boil in a pot. Keep 1-2 tablespoons of soup in a bowl.

Meanwhile, prepare the meatballs: mix in a bowl the minced meat, egg whites, salt, pepper and possibly psyllium bran. Leave it for a while, then take a little of the composition and shape the hairs.

When the soup in the pot boils, put all the meatballs in turn, then when the cooking resumes, turn on the low heat, gather the foam if necessary, and leave for about 15-20 minutes.

Mix the yolks with the cream, then with the rest of the warm soup. The greens are washed, finely chopped. Boil the borscht in a kettle.

When the meatballs are ready, pour the hot borscht, then add the thyme, straighten the soup with the egg yolk mixture, add the greens and turn off the heat. It must be allowed to soak for about half an hour, then it can be served.