Want to quickly cook a delicious lunch?
Soup with meatballs and noodles is the first dish that everyone will like.
A rich, fragrant and at the same time light soup is the best way to feed the whole family.
Soup with meatballs and noodles - the basic principles of cooking
There are many cooking options for meatball soup. You can change the taste of the dish using a variety of spices, or make soup from different types of vermicelli.
For meatballs, any stuffing is suitable. Stuffing is mixed with egg and spices. They make small meatballs. You can cook the meatballs in advance, freeze them, and then just take them out of the refrigerator and add to the soup.
In addition to noodles and meatballs, mushrooms and vegetables are added to the soup. If you want your soup to have a delicate creamy taste, add cheese or cream to it.
Soup is prepared on mushroom, vegetable, meat, broth or purified water. Shredded potatoes are lowered into the boiling broth and cooked until soft. Then the soup is seasoned with spices and sprinkled with vermicelli. Mix and immediately spread the meatballs. Vermicelli is cooked quickly enough, so the soup is boiled until it comes to the surface of the meatballs. Add chopped greens and remove from heat. Leave the soup to infuse for five minutes. That's all, the fragrant and tasty soup is ready.
Recipe 1. Soup with Meatballs and Vermicelli
Ingredients
a pound of potatoes;
parsley greens;
carrots - 200 g;
dill fresh herbs - a bunch;
onions - 200 g;
ground black pepper;
80 g breadcrumbs;
vermicelli;
400 g mixed minced meat;
garlic - 3 cloves.
Cooking method
1. Peel the cloves of garlic and chop them on the finest grater. Knead minced meat with garlic, breadcrumbs, salt and pepper. To form meatballs of the same size from the resulting meat.
2. Remove the peel with a sharp knife from the carrot and rub it coarsely. Chop the peeled onion as finely as possible.
3. Peel, wash and cut the potatoes into slices.
4. Fry chopped onions and carrots in hot oil until light brown.
5. Boil the water in the pan. Put the potatoes in boiling water. Next send the frying of vegetables. Cook until the potatoes are tender.
6. Using a spoon, lower the meatballs into the pan. Cook for another ten minutes. Now pour a thin vermicelli, mix and put a bay leaf. Pepper and salt. Cook the soup for another 5 minutes, then remove from heat.
Recipe 2. Soup with Meatballs, Vermicelli and Cream Cheese
Ingredients
any minced meat - 400 g;
fresh greens;
3 potato tubers;
30 g of vegetable oil;
2 processed cheese;
black pepper;
200 g of champignons;
salt;
carrot;
onions - 140 g.
Cooking method
1. Boil about three liters of purified water in a saucepan. Peel, wash, and chop the potato tubers in small pieces.
2. Chopped peeled onions into cubes. Remove the peel from the carrots, wash and chop one half into thin strips and rub the other coarsely.
3. Put potatoes in a pot of boiling water, add carrots chopped in strips and half the onion. Salt and let it boil.
4. Season the minced meat with salt and pepper. You can add a little onion. Stir the minced meat well. With wet hands, make small balls and lay them on the board.
5. Transfer the meatballs to a boiling soup and cook for 20 minutes under the lid. In this case, the fire should be the most minimal.
6. Peel, wash and crush the mushrooms with thin slices.
7. Heat a frying pan with oil and stew the remaining onion with grated carrots in it until soft. Add the mushrooms and continue to simmer, stirring constantly, for about five minutes.
8. Cut the cheese into cubes. Put the vegetables into the soup and the cream cheese cubes. Turn the heat to a minimum and cook the soup under the lid for another ten minutes.
Recipe 3. Soup with Meatballs, Vermicelli and Mushrooms
Ingredients
330 g ground beef;
2 bay leaves;
egg;
30 g of tomato paste;
190 g of champignons;
70 g of onion;
40 g of fine vermicelli;
90 g carrots;
spice;
270 g of potatoes.
Cooking method
1. Peel and finely chop the onion. Peel the carrots, wash and finely grate. Wipe the mushrooms with a damp towel and chop thin plates.
2. Pour oil into a preheated pan and fry vegetables in it until soft. Add mushrooms and continue to simmer all together until all the liquid has gone. Then add tomato paste and mix. Warm up for another two minutes and turn off the heat.
3. Knead minced meat with egg, spices and salt. Pour cold water into a separate bowl, dip your hands into it and form balls with wet hands. Lay them out on a cutting board.
4. Boil water in a saucepan and dip the potatoes into it, cook until soft. Then season the soup with spices, salt and lower the meatballs into it. Stir and cook until they float to the surface. Now pour the vermicelli, mix and keep on fire for just a couple of minutes.
5. Put the fry of vegetables in the soup. As soon as it boils, put a bay leaf, turn off the heat and leave it for 5 minutes under the lid. Pour the prepared soup into plates. It can be served with sour cream or croutons.
Recipe 4. Soup with Meatballs, Vermicelli and Egg
Ingredients
two liters of purified water;
Bay leaf;
bow - head;
fresh parsley;
one carrot;
Wheat crackers
300 g of minced chicken;
egg;
potatoes - 3 pcs.;
ground black pepper;
sunflower oil - 50 ml;
sea salt;
mushroom seasoning.
Cooking method
1. Pour filtered water into a pan, put a bay leaf and add vegetable oil. Put on fire and boil.
2. Finely chop the peeled onions. Add onion to the minced meat, season with salt, mushroom seasoning and pepper. Grind the peeled carrots into small chips and add it to the minced meat. Knead everything thoroughly with your hands until smooth. Form small meatballs from the minced meat.
3. Dip the meatballs in boiling water, mix and immediately put the peeled and chopped potatoes into the pan. Cook soup for half an hour. Add vermicelli to the pan as soon as the potatoes are soft. Stir and cook for another seven minutes.
4. Break the egg into a separate plate and beat it with a whisk or fork until a foam forms on the surface. Pour a beaten egg into the soup with a thin stream, while continuously stirring so that the egg does not collect in a lump. After a minute, remove the pan from the heat and sprinkle the soup with chopped herbs. Pour into serving plates and serve with breadcrumbs.
Recipe 5. Cheese Soup with Meatballs and Vermicelli
Ingredients
380 g of beef;
a pinch of nutmeg, salt and ground chili;
90 g leeks;
two cloves of garlic;
240 g of hard cheese;
170 g of potatoes;
80 g of onions;
30 g of vermicelli;
170 g of champignons;
60 g of celery root.
Cooking method
1. Rinse beef, towel dry, cut out tendons and films. Cut the meat into small pieces. Peel and cut the onion into four parts. Grind beef with onions in a meat grinder. Knead the minced meat with salt and pepper. Form the meatballs and boil them until they float to the surface. Remove them with a slotted spoon and put in a separate bowl.
2. Peel, wash and chop the carrots into small chips. Peel and finely chop the onion and celery root. Wash the mushrooms and cut into thin plates. Slices of garlic to peel and grate on the finest grater. Wash and peel the peeled potatoes in small pieces.
3. Heat the oil in a skillet and fry the onions, celery root and carrots in it until soft. Add mushrooms, mix and cook until all the liquid has gone.
4. In the boiling broth in which the meatballs were cooked, put the potatoes and lay the bay leaf. Boil and fry vegetables and mushrooms. Bring to a boil again and continue cooking for another five minutes. Pour vermicelli and mix.
5. Grate the cheese finely and pour in small portions into the soup, stirring it constantly. At the end, put the garlic, meatballs and simmer over low heat for another two minutes. Pour the prepared soup into plates and crush it with chopped herbs.
Recipe 6. Soup with Meatballs, Vermicelli and Vegetables
Ingredients
700 ml of tomato sauce with basil;
a third of a glass of grated cheese;
two zucchini;
250 g of green beans;
two cloves of garlic;
bread crumbs - 100 g;
egg;
400 g minced meat;
60 g thin vermicelli;
80 g of sugar;
onion head;
15 g of chopped basil leaves.
Cooking method
1. Peel the onion and garlic cloves and chop as finely as possible. Wash the zucchini, wipe with a napkin and cut into cubes. Rinse the beans, dry them slightly and cut into slices.
2. Add the breadcrumbs, onions, black pepper, garlic, salt, chopped basil, grated cheese, and egg to the minced meat. Knead everything thoroughly with your hands until smooth. With wet hands, make meatballs.
3. Combine the broth with tomato sauce in a saucepan and set it on fire. Boil it.
4. Transfer into the boiling meatball broth. Once they pop up, add vermicelli. Cook for five minutes and salt. Put the beans and zucchini in the pan and cook for the same amount of time.
Soup with meatballs and noodles - tips and tricks
After the soup is cooked, be sure to leave it under the lid for a few minutes.
If the meat is liquid, add breadcrumbs or white bread to it.
Before adding meatballs to the soup, you can fry them in butter. This will make the broth taste even more interesting.
For soup, it is better to take thin vermicelli.
Meatballs can be cooked in advance and frozen.
