Soup with meatballs without sautéing
Description
The recipe won't take much time. The meatball soup without sautéed vegetables is no worse than the one with them—in fact, this difference is hardly noticeable at all since the soup is made with meat broth! The broth actually ends up with a more natural flavor. Plus, you can easily add sour cream, which will enhance the taste of the meatballs and vegetables, tying all the ingredients together. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Take meat; I'm using pork, but you can use any kind. Grind the meat in a blender or using a meat grinder. Peel the vegetables. Heat water in a pot with a capacity of at least 5 liters.
- 2
Step 2
Add 1 egg to the meat mixture; it will bind the mixture. Add spices, salt, pepper, and some finely chopped onion. Mix thoroughly. Rice is often added to meat mixtures, but I decided to make purely meat meatballs since I didn't have any rice at home.
- 3
Step 3
Cut the potatoes into cubes. Grate the carrots on a grater. Take the remaining onion. We are making soup without sautéing, so we will add the vegetables directly in raw form.
- 4
Step 4
Add the rolled meatballs and potatoes to boiling water. Throw in peppercorns and a bay leaf. Now our broth will simmer. Be sure to keep an eye on it so it doesn't become cloudy—skim off the foam in time.
- 5
Step 5
Ten minutes before cooking is complete, add the carrots and onions, add salt, and spices if desired. You can add fresh herbs before serving.