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Steamy Meatball Soup
"Enjoy this beautiful meatball soup all throughout the year, especially in the cold season. It warms up your whole being. It is one of those really addictive dishes. My kids are addicted to this and I have to say I still am too. As a child, my mum used to make this often and I always loved it. I thought I must share this fabulous soup with you so get you addicted to it too!! ;-)) I eat it with fresh home made bread and fresh green chilies or pickled ones. ? ? Delicious !!"
NotesThe vegetables are again at your choice and liking. Other vegetables that could be used are: leeks, swede, yellow, green or orange pepper, green beans or potatoes.
The beef mince can also be replaced by lamb or even pork or turkey mince.
Scatter some freshly chopped parsley only to the soup you will eat and not to the whole soup as herbs are good when eatten fresh.
Preparation Time10 min
Cooking Time40 min
Cooking MethodPressure Cooker
- Preparing the meatballs:500 g beef mince
- 1 small onion
- 50 g rice
- 1-2 eggs (optional)
- 1 tsp salt
- 1/2 tsp pepper freshly ground
- Preparing the soup:1.5 l water
- 1 large onion
- 1 large parsnip
- 1 large carrot
- 1/3 small celeriac
- 2 sticks celery
- 1 small red pepper
- 1 medium courgette
- 1 can tomatoes chopped
- 1 tbps tomato paste
- 1 bunch parsley fresh
In a bowl, put the mince meat along with the small finely chopped (grated) onion, the rice, salt, pepper and the egg(s) if the meat is extra lean. Mix all thoroughly and make small bite-size meatballs. Place them on a big plate or a chopping board.
Put the soup water in a pot and bring to boil.
Meanwhile, chop all the washed vegetables into small cubes or bigger chunks if you prefer. Place them all in a large bowl and set aside.
When the water is beginning to boil, put the heat down to medium and gently drop all the meatballs (one by one) with the help of a spoon. Let them cook for a few minutes until some foam will gather on the water surface. Remove this foam carefully with a spoon.
Add all the chopped vegetables to the soup and let it cook for about 10 mins.
Add some salt, tomato paste and the chopped tomatoes and allow to cook (uncovered) on medium heat until it starts boiling when you could reduce the heat to low and cook for a further 20 mins.
Put salt and pepper to taste.
Place the soup in serving bowls, sprinkle a good pinch of chopped parsley and serve.
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