Meatball and noodle soup. Soup with meatballs and noodles - it's easy to prepare a delicious lunch! The best recipes for soups with meatballs and vermicelli

Step-by-step recipes for soup with meatballs and vermicelli, potatoes, different vegetables, champignons

2018-02-20 Marina Vykhodtseva

Grade
recipe

3781

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

3 gr.

3 gr.

Carbohydrates

4 gr.

57 kcal.

Option 1: Classic soup with meatballs, noodles and potatoes

A hearty, simple and popular version of soup with meatballs, noodles and potatoes. It can safely be called a classic. Minced meatballs can be made from any meat; beef will be used here. In addition to vegetables and noodles, for the first course you will need some dill and spices.

Ingredients

  • 0.2 kg potatoes;
  • 0.3 kg twisted beef;
  • 70 g vermicelli;
  • 0.1 kg of onion;
  • 20 g dill;
  • 35 g butter;
  • 1.8 liters of water;
  • carrot.

Step-by-step recipe for classic clear soup

Boil water, then add chopped potatoes into it. When the vegetable boils, there will be a slight foam, which it is advisable to remove.

Add salt and pepper to the minced meat and mix thoroughly. You can squeeze out one small clove of garlic or add a little chopped onion. IN large quantities We do not add vegetables, otherwise the beef will not hold them, and the meatballs will fall apart during cooking. We put them in the pan. Add salt to the soup and cook until the potatoes are almost soft.

Chop the onion, grate one peeled carrot. Lightly fry the vegetables. Transfer to a saucepan.

Let the soup simmer and then add the vermicelli. Be sure to stir so it doesn't stick together. When boiling, add dill, laurel, pepper to your liking and turn off. Let the soup brew for ten minutes, during which time the vermicelli will be fully cooked.

If used large vermicelli, then you need to boil it for a couple of minutes, otherwise it simply won’t reach readiness, only after that add the greens.

Option 2: Quick recipe for soup with meatballs and noodles

This recipe is without potatoes and with fried meatballs. The soup is really very simple and quick to prepare; it can be a great help if you are short on time. We take minced meat from absolutely any (but not very fatty) meat or poultry.

Ingredients

  • 90 grams of small vermicelli;
  • 300 g minced meat;
  • large onion;
  • a little oil;
  • small carrot.

How to cook quickly

Chop the carrots and pour into boiling water. Lightly fry the onion. Add to carrots, boil for four minutes.

Roll the minced meat with spices into round balls, fry in a frying pan after the onion on both sides, and add to the vegetables.

Pour vermicelli into the broth, stir, add any spices to the soup at your discretion. If you have time, then immediately throw in the greens and let the soup brew. Not enough time? Then boil the vermicelli for a minute, then turn it off.

If used for meatballs minced chicken, then it can be quite liquid. In this option, it is recommended to pour a little semolina into the mixture.

Option 3: Cheese soup with meatballs, noodles and potatoes

There is no need to buy expensive cheese for such a soup with meatballs, noodles and potatoes. Any processed cheese in foil will work; it turns out very tasty and inexpensive. Meatballs are prepared from regular beef. You can twist it yourself or buy minced meat.

Ingredients

  • two cheese curds (0.16 kg);
  • five potatoes;
  • 0.35 kg minced meat;
  • 90 grams of onion;
  • Sweet pepper;
  • vegetable oil;
  • 70 g vermicelli;
  • greenery.

How to cook

Pour a couple of liters of water for the soup. While we peel the potatoes, the liquid should boil. Add salt right away, but not much; it’s better to add the rest of the spices at the very end. Throw in the potatoes and boil for a few minutes.

Immediately place a frying pan to fry the vegetables. Place them in hot oil at intervals of a minute. First comes onion, then carrots, and finally bell pepper.

Season the minced meat with spices and add a quarter of the onion, but chop the vegetable finely. Roll into balls and add to potatoes. Boil the same amount together, then add the sauté. Cook the meatballs with vegetables for about seven minutes.

We introduce cheeses. They can be cut, grated or simply broken. When boiling, add small vermicelli. Stir the soup, taste it, add spices and herbs. Let it boil for the last time, after which the stove must be turned off immediately.

Vegetables for cheese dish It is preferable to sauté in ghee or just butter; they will turn out much tastier, and golden droplets of fat will appear on the surface.

Option 4: Soup with meatballs and vermicelli (tomato)

Step-by-step recipe for rich and even spicy soup with meatballs and vermicelli. They go to it fresh tomatoes, but it is absolutely also possible to take canned tomatoes or replace them with paste.

Ingredients

  • 4 tomatoes;
  • 4 potatoes;
  • 300 g meat for meatballs;
  • 8 g garlic;
  • a pair of onions;
  • 1 large pepper;
  • 50 g vermicelli;
  • parsley (greens);
  • oil for frying vegetables.

Step by step recipe

Place the potatoes in water (about 2 liters) and start cooking the soup. Immediately season the minced meat, add one clove of garlic, salt, and roll into small, neat balls. After a few minutes of boiling, add the potatoes. Cook with meatballs for about ten minutes.

Let's get started right away vegetable dressing. Pour boiling water over the tomatoes, after two minutes remove the skins, cut the peeled tomatoes into small cubes. Fry the onions and carrots, add the pepper, and after a couple of minutes add the tomatoes. Simmer until all the moisture has evaporated.

Place the vegetables in a saucepan, add salt, let simmer for a few minutes and you can add the vermicelli. Stir the soup with meatballs, season with herbs, laurel, garlic goes well here. Squeeze the remaining slice directly into the pan.

Using tomato paste instead of tomatoes, you must first dilute it with water, only then add it to the frying pan with the rest of the ingredients. If pickled tomatoes are used, the skin can be easily removed from them; there is no need to scald anything.

Option 5: Fried soup with meatballs, vermicelli and potatoes

In fact, it is not the soup that is fried, but the noodles. Thanks to this treatment, the products do not become limp and become beautiful color, and the dish itself appears pleasant aroma. You can cook vermicelli in a dry frying pan or in butter (ghee), this is a matter of personal taste.

Ingredients

  • four potatoes;
  • 12 ready-made meatballs;
  • bulb;
  • carrot;
  • spices;
  • some fresh parsley.

How to cook

For the broth, add a couple of liters of water or a little less, depending on the desired thickness of the soup. Add chopped potatoes and salt. We time for five minutes, after which we introduce the formed meatballs. We just make small balls of minced meat with spices. You can buy them in the store.

Sauté onions and carrots. Transfer the dressing to the soup, simmer for three minutes, and look at the potatoes.

After the vegetables, place the vermicelli in the frying pan. Add a little more oil if desired. Fry until brown, stir, no scorching should form.

Once all the vegetables are cooked, add the vermicelli to the soup. Let the dish boil well, add herbs and spices to it.

The same soup can be prepared with the addition processed cheese. The end result is a very tasty and incredibly aromatic dish.

Option 6: Mushroom soup with meatballs and vermicelli

For mushroom soup with meatballs and vermicelli you will need regular champignons. The quantity is indicated in grams, since the size of the caps can vary greatly. Since they are fried, it is better to use fresh rather than frozen mushrooms.

Ingredients

  • 250 g champignons;
  • 2 potatoes;
  • 1 onion;
  • 350 g minced meat;
  • a handful of vermicelli;
  • spices;
  • 30 g dill;
  • butter(about 50 grams).

How to cook

Boil two liters of water in a small saucepan, add the potatoes, wait until it boils, then add salt and cook for three minutes. Add salt and pepper to the minced meat, form into balls, and add to the soup.

Champignons can be added to soup in large pieces, but it’s better to make slices, they look good in a dish. Pour into a wide frying pan, fry, pour into the pan after the meatballs. Cook all ingredients until done.

Add a little more oil to the pan and fry the onion. Transfer the sauté mixture into a saucepan and stir.

At the end of cooking, throw a handful of noodles into the soup, taste for salt, add any spices to your liking, and add chopped herbs.

If dry mushrooms are used for the soup, then before cooking they need to be well soaked in cold water.

Option 7: Soup with meatballs and noodles for a child (from turkey)

For cooking light And healthy soup Turkey fillet is used, you can take trimmings from the thigh, but without adding skin. Option with minimum quantity fats and spices, the dish is excellent for dietary and therapeutic nutrition.

Ingredients

  • 250 grams of turkey;
  • 200 g potatoes;
  • 30 g vermicelli;
  • 40 g onions;
  • 50 g carrots;
  • salt.

How to cook

Add potatoes cut into small cubes to a liter of water (boiling). As soon as it boils, add the onions and carrots. Cook for about five minutes.

Chop or twist the turkey, add salt, roll into small balls. Add to the pan. Cook until fully cooked.

Add the vermicelli, stir, let the soup with meatballs boil, then turn it off. We choose the types of spices, herbs and other additives ourselves.

The meatballs will turn out even and neat if you roll them with your hands dipped in cold water.

Option 8: Soup with meatballs, noodles and potatoes in a slow cooker

The slow cooker makes very tasty and hearty soups, while they are quite simple to prepare and do not require many ingredients. We use any minced meat to suit our taste, as well as spices.

Ingredients

  • four potatoes;
  • a couple of spoons of vermicelli;
  • bulb;
  • 20 ml oil;
  • carrot;
  • 300 g minced meat.

How to cook

Chop the onion and one small carrot. Place in oil and fry a little on the appropriate program.

Make small balls from the minced meat and add to the vegetables. Cook with them for a few more minutes. After this, add the chopped potatoes and fill the contents of the multicooker hot water Add salt to the desired thickness of the soup.

Close and cook on soup setting for 35 minutes. But it’s better to look at the capabilities of your device; the time depends on its power.

At the end, lift the lid, throw in a couple of spoons of vermicelli, spices, and stir. Leave on the heating mode (10 minutes) so that the soup reaches its final readiness.

Since soups are prepared with noodles, it is not advisable to add them to minced meat. boiled rice, but you can throw in some chopped vegetables. Beautiful meatballs are made with carrots and bell pepper, you need to cut them very finely.

Do you want to cook quickly? Tasty dinner?

Meatball and noodle soup is a first course that everyone will love.

Rich, aromatic and at the same time time is easy soup - The best way feed the whole family.

Soup with meatballs and noodles - basic cooking principles

There are many options for preparing meatball soup. You can change the taste of a dish using a variety of spices, or make soup from different types vermicelli.

Any minced meat is suitable for meatballs. The minced meat is mixed with egg and spices. Make small meatballs. You can make the meatballs ahead of time, freeze them, and then simply remove them from the refrigerator and add them to the soup.

In addition to noodles and meatballs, mushrooms and vegetables are added to the soup. If you want your soup to be tender creamy taste, add cheese or cream to it.

The soup is prepared with mushroom, vegetable, meat, broth or purified water. Shredded potatoes are dipped into the boiling broth and cooked until soft. Then the soup is seasoned with spices and vermicelli is poured in. Stir and immediately add meatballs. Vermicelli cooks quite quickly, so the soup is cooked until the meatballs float to the surface. Add chopped herbs and remove from heat. Leave the soup to steep for five minutes. That's it, fragrant and delicious soup ready.

Recipe 1. Soup with meatballs and vermicelli

Ingredients

half a kilogram of potatoes;

parsley;

carrots – 200 g;

dill fresh herbs- bunch;

onion – 200 g;

ground black pepper;

80 g breadcrumbs;

vermicelli;

400 g mixed minced meat;

garlic – 3 cloves.

Cooking method

1. Peel the garlic cloves and chop them fine grater. Mix the minced meat with garlic, breadcrumbs, salt and pepper. Form meatballs of the same size from the resulting minced meat.

2. Using a sharp knife, peel the carrots and grate them 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 lightly browned.

5. Boil water in a saucepan. Place potatoes in boiling water. Next, send the fried vegetables. Cook until potatoes are soft.

6. Using a spoon, lower the meatballs into the pan. Cook for another ten minutes. Now add thin vermicelli, mix and put Bay leaf. Pepper and salt. Cook the soup for another 5 minutes, then remove from heat.

Recipe 2. Soup with meatballs, noodles and melted cheese

Ingredients

any minced meat – 400 g;

fresh greens;

3 potato tubers;

30 g vegetable oil;

2 processed cheese;

black pepper;

200 g champignons;

carrot;

onion – 140 g.

Cooking method

1. Boil about three liters of purified water in a saucepan. Peel, wash and chop the potato tubers into small pieces.

2. Chop the peeled onions into cubes. Peel the carrots, wash and chop one half into thin strips and coarsely grate the other half.

3. Place the potatoes in a pan of boiling water, add the carrots chopped into strips and half of the entire onion. Add salt and let it boil.

4. Season the minced meat with salt and pepper. You can add a little onion. Mix the minced meat well. With wet hands, make small balls and place them on the board.

5. Transfer the meatballs to the boiling soup and cook from the moment of boiling for 20 minutes under the lid. In this case, the fire should be as minimal as possible.

6. Peel the champignons, wash and chop into thin slices.

7. Heat a frying pan with oil and simmer the remaining onion and grated carrots in it until soft. Add the mushrooms and continue to simmer, stirring constantly, for about five minutes.

8. Processed cheese cut into cubes. Add fried vegetables and melted cheese cubes to the soup. Reduce heat to low and simmer the soup, covered, for another ten minutes.

Recipe 3. Soup with meatballs, vermicelli and mushrooms

Ingredients

330 g minced beef;

2 bay leaves;

30 g tomato paste;

190 g champignons;

40 g small vermicelli;

90 g carrots;

270 g potatoes.

Cooking method

1. Peel the onion and finely chop. Peel the carrots, wash and finely grate. Wipe the mushrooms with a damp towel and chop into thin slices.

2. Pour oil into a heated frying pan and fry vegetables in it until soft. Add the mushrooms and continue to simmer all together until all the liquid is gone. Then add tomato paste and stir. Heat for another two minutes and turn off the heat.

3. Knead minced meat with egg, spices and salt. Pour into a separate bowl cold water, dip your hands in it and form balls with wet hands. Spread them out on cutting board.

4. Boil water in a saucepan and place potatoes in it, cook until soft. Then season the soup with spices, add salt and place the meatballs in it. Stir and cook until they float to the surface. Now add the vermicelli, stir and keep on fire for just a couple of minutes.

5. Place the roasted vegetables into the soup. As soon as it boils, add the bay leaf, turn off the heat and leave covered for 5 minutes. Spill ready soup on plates. You can serve it with sour cream or croutons.

Recipe 4. Soup with meatballs, vermicelli and egg

Ingredients

two liters of purified water;

Bay leaf;

onion - head;

fresh parsley;

one carrot;

wheat crackers;

300 g minced chicken;

potatoes – 3 pcs.;

ground pepper black;

sunflower oil– 50 ml;

sea ​​salt;

mushroom seasoning.

Cooking method

1. Pour filtered water into a saucepan, put a bay leaf and add vegetable oil. Put on fire and boil.

2. Finely chop the peeled onion. Add onion to the minced meat, season with salt, mushroom seasoning and pepper. Grind the peeled carrots into small chips and add them to the minced meat. Knead everything thoroughly with your hands until smooth. Form small meatballs from the minced meat.

3. Place the meatballs in boiling water, stir and immediately place the peeled and chopped potatoes into the pan. Boil the soup for half an hour. Add vermicelli to the pan once 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 foam forms on the surface. Pour the beaten egg into the soup in a thin stream, stirring continuously so that the egg does not clump. After a minute, remove the pan from the heat and sprinkle the soup with chopped herbs. Pour into serving bowls and serve with breadcrumbs.

Recipe 5. Cheese soup with meatballs and vermicelli

Ingredients

380 g beef;

a pinch nutmeg, salt and ground chili pepper;

90 g leeks;

two cloves of garlic;

240 g hard cheese;

170 g potatoes;

30 g vermicelli;

170 g champignons;

60 g celery root.

Cooking method

1. Rinse the beef, dry it with a towel, cut out the tendons and membranes. Cut the meat into small pieces. Peel the onion and cut into four parts. Grind the beef and onions in a meat grinder. Knead the minced meat, salt and pepper it. Form meatballs and boil them until they float to the surface. Remove them with a slotted spoon and place in a separate bowl.

2. Peel, wash and chop the carrots into small chips. Peel the onion and celery root and chop finely. Wash the mushrooms and cut into thin slices. Remove the peel from the garlic cloves and grate them on the finest grater. Wash the peeled potatoes and chop into small pieces.

3. Heat oil in a frying pan and fry onion, celery root and carrots until soft. Add mushrooms, stir and cook until all liquid is gone.

4. Place the potatoes and bay leaf into the boiling broth in which the meatballs were cooked. Boil and add fried vegetables and mushrooms. Bring to a boil again and continue cooking for another five minutes. Add vermicelli and stir.

5. Finely grate the cheese and add in small portions to the soup, stirring constantly. At the end, add garlic, meatballs and simmer over low heat for another two minutes. Pour the finished soup into bowls and sprinkle with chopped herbs.

Recipe 6. Soup with meatballs, noodles and vegetables

Ingredients

700 ml tomato sauce with basil;

a third of a glass grated cheese;

two zucchini;

250 g green beans;

two cloves of garlic;

bread crumbs– 100 g;

400 g minced meat;

60 g thin noodles;

80 g sugar;

onion head;

15 g 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 lightly and cut into pieces.

2. Add bread crumbs, onion, black pepper, garlic, salt, chopped basil, grated cheese and egg to the minced meat. Knead everything together thoroughly with your hands until smooth. Using wet hands, form into meatballs.

3. Mix the broth with tomato sauce in a saucepan and put it on fire. Boil it.

4. Place the meatballs into the boiling broth. As soon as they float, add vermicelli. Cook for five minutes and add salt. Place the beans and zucchini in the pan and cook for the same amount of time.

    After the soup has cooked, be sure to leave it covered for a few minutes.

    If the minced meat is runny, add breadcrumbs or White bread.

    Before adding the 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 use thin vermicelli.

    The meatballs can be made ahead of time and frozen.


Calories: Not specified
Cooking time: 40 min


You know, there are some children who select all the ingredients from the soup, carefully arrange the plates along the edges and eat, for example, only potatoes and broth, and categorically refuse to eat meat and other vegetables boiled. A light soup with meatballs and “spider web” may interest a child (and an adult), and be sure to come up with interesting name soup to further stir up interest. “Gossamer” is just that! Supplement the serving with an exciting story, and your reluctant one will gladly eat a portion of the first one.

For preparation you will need the following ingredients:

- minced meat – 200 g;
- water – 1.5 l.;
- young potatoes – 300 g;
- onions – 1 pc.;
- carrots – 1 pc.;
- greenery;
- sunflower oil;
- spices, salt.

Recipe with photos step by step:

Now detailed recipe with a photo of meatball soup with vermicelli.



We collect necessary set ingredients for making soup with meatballs and noodles.




Peel the potatoes, cut them into cubes or long pieces, also peel the onions and carrots, cut them in half (half will be used for frying). Place potatoes and half an onion and a carrot into boiling water and cook the broth.










In the meantime, you need to make meatballs. To do this, add salt and pepper to the minced meat, you can add yolk and finely chopped onion. Next, small balls of the same size are formed.




Place the meatballs into the broth. We also add salt and spices to your taste. Remove any foam that appears with a slotted spoon so that the broth is clean and transparent. By the way, this soup can be prepared not only with noodles, it also turns out very tasty.




Potatoes and meatballs will cook almost simultaneously. You can taste the readiness of the soup with noodles and meatballs.










Then chop the remaining halves of carrots and onions and sauté in oil.




We add the roast to the soup with meatballs. It will immediately change color.








All that remains is to add the web. These pasta very thin and tender, they cook in a matter of minutes, so you need to throw them into the soup at the very end, 2 minutes before turning off.




Soup with meatballs and noodles is ready! Serve the soup hot, optionally with sour cream and herbs and a piece

What could be better than golden aromatic broth With meatballs and vermicelli? Perhaps the only thing is how quickly and easily it is prepared! And most importantly, it’s very inexpensive. You are guaranteed a hearty and tasty lunch, and its aroma will bring everyone at home to the table in no time.

This is one of those dishes that creates the atmosphere and warmth of home. Brings back memories from childhood, when my grandmother or mother carefully fed me this soup with a spoon.

The great thing is that it always turns out very tasty, even though it consists of the simplest ingredients.

It’s true what they say, everything ingenious is simple! You can feed a whole family with this soup, and even the second one is not at all necessary - everything is already in the soup.

You can prepare this soup in different ways, everyone will find their favorite recipe. Let's see how it's done.

Soup with minced chicken meatballs and vermicelli

Ingredients for 8 servings:

3-4 large potatoes
2 onions
carrots – 1 piece, large
pepper sweet pea, bay leaf – 4 pcs.
chicken fillet(or ready-made minced chicken) – 400-500 g
ground black pepper, salt
spider web or noodles – 400 g
vegetable oil
parsley dill
a couple of slices of bread
chicken egg - 2 small
a small glass of milk.

How to cook?

Step 1. First, prepare the ingredients. Peel the vegetables, wash the chicken and soak the bread in milk. Lay everything out on your work table.

Step 2. Grate the carrots on a coarse grater. Now, put the frying pan on the fire and while it is heating up, finely chop the first onion.

Step 3. hot frying pan Sprinkle with vegetable oil and fry the onion and carrots for 10-15 minutes. This frying will give the broth amazing taste and color.

Step 4. Pour 2.5 liters of fresh water into a saucepan, add roast, bay leaf, black pepper and sweet peas. Bring to a boil, then reduce heat to low and simmer for about 15 minutes.

Step 5. Add potatoes, cut into small cubes, into the broth.

Step 6. Now, let's make the meatballs. Grind the chicken fillet, onion and bread through a meat grinder or grind with a blender. If you don’t have a blender or meat grinder, you can buy ready-made minced chicken, but in this case, be careful in your choice - a lot of skin, offal and cartilage are often added to the minced meat.

Add salt, beat in eggs and ground black pepper, mix the mixture well.

Step 7: Using a spoon or by hand, form small balls of minced meat and then drop into the boiling broth.

Step 8. Pour vermicelli into the soup. Remember that the vermicelli will increase about three times in size, so if you think the soup is thick, don’t add too much. You don't want to end up with mush, right?
If you are preparing the soup in advance, we recommend boiling the vermicelli separately so that it does not swell and remains tasty. In this case, it will need to be added to the soup before serving.

Step 9. Finely chop the greens and pour into the ready-made soup, removed from the heat. Pour the soup into bowls and, if desired, add a spoonful of sour cream.

Bon appetit!

Turkey meatball and egg noodle soup

Ingredients for 6 servings:

Turkey fillet or ready minced meat– 400 g
egg noodles (spider web would also work, but it’s tastier) – 100 g
one onion
carrot – 1 pc.
dill, parsley
garlic – 1 clove
bell pepper - 1 piece, small
potatoes – 4 pcs, medium
Bay leaf, allspice– 3-4 pieces each
1 egg
vegetable oil.

How to cook?

Step 1. Grind the turkey fillet and garlic clove through a meat grinder or grind it in a blender. Mix the mixture with egg, salt and spices. Make small, strong balls.

Step 2. Boil two liters of water, carefully place the meatballs in the water and cook over low heat for 15 minutes.

Step 3. Meanwhile, wash and peel the vegetables, finely chop the onion and grate the carrots on a coarse grater. Place in a hot frying pan sprinkled with vegetable oil and sauté for about 10 minutes.

Step 4. Cut the potatoes into small cubes and the pepper into thin strips, lower the sautéed ones and fresh vegetables into water, season with bay leaf, pepper and salt. Cook over low heat for another 16 minutes

Step 5. All that remains is to add to our soup egg noodles and cook for another 5 minutes.

Step 6: Finely chop the greens while the noodles are cooking. Add it to the finished soup and serve with sour cream.

Bon appetit!

Soup with meatballs and noodles in a slow cooker

Technologies are moving forward and many housewives are trying to keep up with the times. For example, cook everything in a slow cooker. It’s faster and healthier, but can you cook everything in it and how? Is it possible to cook this wonderful soup in a slow cooker and not lose the taste?

The answer is, of course it is possible and very simple. This will make it even more useful.

Ingredients for 5 servings:

1 onion
minced pork – 300 g
potatoes - 2 pieces
bay leaf, allspice, black pepper, salt
carrot – 1 piece, medium
dill, parsley
vegetable oil
cobweb – 4 tbsp.

How to cook?

Step 1. Minced pork Mash with salt and roll into small balls.

Step 2. Wash and peel the vegetables. Cut the potatoes into short bars, grate the carrots on a coarse grater, and finely chop the onion.

Step 3. Now, it's simple. Pour absolutely all the ingredients into the multicooker bowl, set the “Soup” mode and cook for an hour and a half.

Step 4. Finely chop the greens into the finished soup and serve.

Bon appetit!

Classic soup with meatballs and noodles

There are many recipes, they are all very tasty. Still, I would really like to know how to prepare classic version soup? So that everything is according to tradition, so that it’s like grandma’s.

IN classic recipes there is always some special magic. After all, I have been cooking according to them for decades, if not hundreds. They are perfect and complete in themselves.

Especially for you we have found very old recipe, the basis of the basics. Be sure to try preparing the soup using this method, and then you can start adapting it to your taste preferences and get perfection!

Ingredients for 6 servings:

Soup set (chicken, pork bones) – 300 g
homemade minced meat – 300 g
1 chicken egg
3 small onions
garlic – 2 cloves
potatoes – 4 pcs, medium
homemade noodles – 150 g
tomato – 1 piece, large
carrot – 1 large
bay leaf – 4 leaves
allspice, black pepper – 6 peas each
salt
parsley dill
vegetable oil.

How to cook?

Step 1. This soup takes much longer to prepare, but the result will greatly please you.
Wash the seeds, peel one onion and cut it in half. Also cut half of the carrots into 2-4 large pieces.

Fill it all with 2 liters of fresh water, throw in a bay leaf, a bunch of herbs and pepper. Place on the fire, boil, and then reduce it to low and cook for a couple of hours. The richer the broth, the better.

Step 2. Peel all the vegetables, cut the remaining carrots into small pieces, finely chop one onion and chop the garlic. The tomato needs to be cut into small slices. Fry vegetables in a hot frying pan for about 10 minutes.

Step 3. Grind the last onion and clove of garlic in a blender or chop it very, very finely. Mix them with minced meat, add pepper, salt and egg. You need to form small balls from the mixture.

Step 4. After 3 hours, remove bones, vegetables and herbs from the broth. Dip the meatballs and fried vegetables into it, cook for 20 minutes.

Step 5. Meanwhile, cut the potatoes into short pieces. Add it to the soup and cook for another 15 minutes.

Step 6: Add to Soup homemade noodles, add a little water and salt if necessary. You need to cook for another 5 minutes, and then remove from the heat and finely chop the greens.

Bon appetit!

Tips and tricks for making noodle and meatball soup from grandma

While this applies to all meals in general, get into the habit of preparing all your ingredients and utensils ahead of time and laying them out on your work surface. This way the cooking process will be much less fuss and will take much less time. Cooking should be fun!

Prepare your own minced meatballs. It is very difficult to control the quality of minced meat that will be sold to you in the store. Better take it good piece meat and grind it yourself. Let better than meatballs There won’t be many, but they will be tasty and of high quality.

To make the meatballs more tender, add bread crumbs soaked in milk, butter and pre-beaten eggs to the minced meat. Onions also help with this, as they contain acid, which softens the structure of the meat and makes it more tender.

Before serving, the soup must be tightly closed with a lid, wrapped in a thick towel and allowed to stand for a longer time. This will allow all components of the dish to be saturated with aroma and acquire an unforgettable taste.

If you like legumes, add them when cooking the soup. Beans, corn, peas. Or, for example, green beans. Even chickpeas. They will add interesting taste soup will fill you up vegetable protein(which is sometimes even more necessary than the animal) and will significantly increase the satiety of the soup. Try it!

If you use new potatoes, you don't need to peel them. As you know, most vitamins accumulate right under the skin, so it’s better to cook it right in its skin. It's no less delicious.

Instead of vermicelli you can use Italian pasta, or better yet, make your own homemade noodles. You just need to knead dense dough from water, flour and salt and leave for half an hour. Then roll out the dough thinly, sprinkle generously with flour and roll loosely so that the layers do not stick together. Thinly slice the roll and unroll the noodles. Before cooking, it is better to spread it in a thin layer over the work surface and dry it. This will take about an hour or two. But the soup will turn out simply incomparable.

Don't be afraid to experiment with spices and seasonings. For example, suneli hops, cumin and coriander will give it a pleasant oriental taste. And rosemary, oregano and thyme will give fragrant Italian flavor. Or maybe you want a Mexican touch? Then add red pepper, paprika and a few mustard seeds. Fragrant...

Now let's talk about the tricks of making this soup.

Trick 1

If you are in a hurry, you can carefully layer all the ingredients into boiling water at once. The meatballs need to be placed first so that they do not become deformed and so that all subsequent ingredients are saturated with their juice. Then, fry the potatoes and only noodles on top. Cover the soup tightly with a lid and cook for 20-30 minutes over very low heat. If you do not open the lid all this time, your kitchen will be filled with a strong, pleasant aroma of the finished soup. You just need to mix the ingredients and serve immediately.

Trick 2

Don't like noodles? It's not scary at all! Instead of noodles, you can add rice, buckwheat or pearl barley, and indeed any other cereal, to the soup. This is even better, as the soup will contain more vitamins and the taste will be more unusual. Just remember that noodles take 5 minutes to cook, and grains at least 20. So add them at the beginning of cooking, for example, along with potatoes.

Trick 3

If you want to achieve a golden broth, add a pinch of turmeric and a few pieces of pumpkin to the soup. Such rich color and you definitely won’t forget the aroma!

Trick 4

Boil the vermicelli separately and add it to the prepared soup. This will help maintain its elasticity and the soup will turn out much tastier.

Trick 5

If you have vegetarian friends, you can even surprise them with an invitation to meatball soup. Instead of minced meat, meatballs can be made from mushrooms or beans. The protein, the shape, and the deliciousness are a fairy tale. You can also make meatballs from Adyghe cheese. This is very unusual, but believe me, very tasty. Adyghe cheese does not melt and therefore easily retains its shape.

Like these ones interesting recipes and we have selected tips in our article today. We hope it was useful to you and you found the very recipe for your soup!

Good luck and delicious creations!

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Soup with meatballs can rightfully be considered one of the most common options for family lunch. Easy to prepare, set available products And rich taste make it a favorite on many tables. For those housewives who have little time to prepare dinner, this recipe will come in handy. Those who have small children should definitely prepare this soup. Even those kids who don’t like first courses enjoy eating soup with meatballs. And thanks to the fact that this soup is not cooked on a saturated meat broth, like other soups, it is perfect for dietary nutrition.

  • minced meat - 300 gr.;
  • potatoes - 7-8 pcs.;
  • vermicelli - 4-6 tbsp. l.;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • vegetable oil - 1.5 tbsp. l.;
  • salt - 1 tbsp. l.;
  • bay leaf - 1 pc.;
  • greens - to taste;
  • water - 2.5 l.

Cooking method:

To prepare soup with meatballs, you can use any minced meat. If you take previously frozen minced meat, then completely defrost it and carefully drain all the liquid that drained from the minced meat during defrosting.

You need to make small balls from the minced meat. Place the resulting meatballs in a saucepan with water and place over medium heat.

While the water is boiling, peel the potatoes and cut them as you are used to doing.

Wash the onions and carrots, peel and chop. The onion should be chopped into small cubes with a knife, and the carrots should be grated on a fine grater.

Add vegetable oil to the chopped vegetables and fry over medium heat until softened.

When the broth with meatballs boils, remove any foam that has formed from it.

Add chopped potatoes and cook for about 10 minutes.

After this add vermicelli. Let it boil.

Using a spoon, place the fried onions and carrots into the pan.

Add a spoonful of salt.

Add bay leaf and any chopped herbs. Can be used fresh, frozen or dried.

Bring the soup to readiness and remove from the stove. You can let it brew for 15 minutes under the lid and serve.

Bon appetit!

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