Soup meatballs are a great alternative to meat and fish.
They cook quickly, and the soup turns out to be rich and very tasty.
Meatballs for soup are prepared from minced meat or fish.
Soup meatballs - basic cooking principles
Minced meatballs are best prepared with beef, chicken breast, turkey and pork. You can cook meatballs from prepared meat, but it is better to do it yourself. The minced meat is completely thawed and all excess moisture is removed.
Onions are added to the minced meat, after finely chopping it. If you cook the minced meat, then the onion scroll along with the meat.
The minced meat prepared in this way is seasoned with spices and semolina is added. Mix well and leave for half an hour. During this time, semolina will absorb all the excess fluid and swell.
Then form small balls, wetting the hands with water. Meatballs can be used immediately, or put on a chopping board and frozen.
Ready-made meatballs are put directly into the soup. Or boil for a quarter of an hour in a separate saucepan and add to the soup at the very end of cooking.
Recipe 1. Meatballs with semolina for veal soup
Ingredients
veal - half a kilogram;
vegetable oil - 30 ml;
medium onion;
salt;
two eggs;
semolina - 75 g.
Cooking method
1. Peel the onion and wash it under the tap. We cut it into four parts. Rinse the veal, remove any excess and cut into small pieces. Pass the onion with meat through a meat grinder twice. This is done so that the consistency of meatballs is tender.
2. Grind the meat with onions, mix with egg, salt, vegetable oil and semolina. Knead until the forcemeat has a uniform consistency. We leave the mince for half an hour so that the semolina is swollen.
3. Once again, mix the minced meat and form balls from it, the size of a walnut, periodically wetting the hands with water. We put meatballs directly in the soup or boil them separately in water, adding salt and bay leaf to it.
Recipe 2. Meatballs with semolina for soup
Ingredients
semolina - half a kilogram;
salt;
minced meat - 400 g;
spice;
bulgur - half a glass;
parsley;
bulb;
vegetable oil - 50 ml;
garlic - three cloves;
lemon;
beet;
tomato paste - 30 ml;
celery - three stalks.
Cooking method
1. Mix bulgur with semolina. Pour everything in a glass of water and leave for an hour.
2. Chop peeled onions finely. Fry it until golden brown in hot oil, stirring constantly so that it does not burn.
3. Salt the minced meat, add spices and half the fried onions. Knead well and make small balls out of it, wetting your hands, occasionally in water.
4. Mix semolina with bulgur and make small round cakes from this mixture. Put the filling inside and form a round ball.
5. Peel the beets and garlic. Cut beets into thin slices. Grind celery and garlic into small pieces. Put the vegetables in a pan. Cut the lemon in half and squeeze the juice out of it into a separate bowl.
6. Pour vegetables and a half liters of purified water and bring to a boil. Add tomato paste, salt, freshly squeezed lemon juice, spices and chopped parsley.
7. Dip the prepared meatballs into boiling soup and cook, stirring occasionally, for half an hour.
Recipe 3. Meatballs with decoy for cod soup
Ingredients
300 g cod fillet;
15 ml of sunflower oil;
80 g semolina;
salt;
half an egg;
black pepper;
30 ml sour cream;
70 g of onions.
Cooking method
1. Rinse the fish fillet under running water and pat dry with napkins. Cut into pieces and twist in a meat grinder, setting a strainer with small holes. Pour semolina into the resulting meat, mix and leave for half an hour to swell.
2. Fried peeled and finely chopped onions in hot oil. Add the chilled fried onions, salt, sour cream, ground pepper and beaten egg to the minced meat. Knead well and make small balls, wetting hands in water.
3. Finish the meatballs in flour. They can be immediately laid out in the soup, or frozen and used to make soup later.
Recipe 4. Meatballs with semolina for turkey soup
Ingredients
550 g turkey fillet;
sea salt;
80 g semolina;
garlic - 2 cloves;
spices.
Cooking method
1. Under a stream of water, wash the turkey fillet. Dry it with napkins and cut into small pieces. We spread the meat in a blender bowl, add the peeled garlic cloves and chop everything into a uniform mincemeat. If there is no blender, you can use a meat grinder.
2. Pour semolina into the minced meat and add any fresh herbs, previously chopped it. Mix everything with your hands until smooth and leave it alone until the semolina swells. Then mix again.
3. From the resulting stuffing, we form balls the size of a small nut. Add them to the soup and cook until they pop up or freeze for the future.
Recipe 5. Chicken Meatballs with Soup Semolina
Ingredients
80 g semolina;
salt;
300 g of chicken breast;
black pepper;
30 g parsley;
15 g butter;
small potato.
Cooking method
1. Wash the chicken breast and soak it with napkins. To remove the skin from the breast or not, decide for yourself. Some people like to make stuffing with sandpaper. So, it turns out fatter. Cut the breast into pieces and grind in a blender or through a meat grinder.
2. Pour semolina into the chicken meat, mix and leave it to swell. Peel and wash the potatoes, grate it on the smallest grater.
3. Add grated potatoes and soft butter to the minced meat with swollen semolina. Salt, pepper and knead thoroughly. Make small balls out of minced meat.
4. Boil meatballs in boiling water by slightly adding salt. After surfacing, remove them with a slotted spoon and transfer to soup. You can spread the meatballs directly into the soup.
Recipe 6. Meatballs with semolina for canned pink salmon soup
Ingredients
two cans of canned pink salmon;
egg;
30 g semolina;
a bunch of dill and parsley.
Cooking method
1. Open the cans of fish, put the contents in a separate bowl and sort through, freeing the fish from bones and skin. Put the fillet in a bowl and knead with a fork.
2. Pour semolina, eggs and onion chopped as small as possible into the fish. Stir and leave the minced meat alone so that the semolina swells.
3. Rinse a bunch of parsley and dill, slightly dry and chop it. Add it to the minced fish and mix. With wet hands we make small balls and put them on a cutting board.
4. Before you dip them into the soup, send for a while in the refrigerator.
Recipe 7. Meatballs with Semolina for Parmesan Soup
Ingredients
zest of half a lemon;
200 g of pork and ground beef;
a small slice of fresh chili pepper;
50 g of Parmesan;
a pinch of ground cinnamon;
egg;
a pinch of nutmeg;
ground black pepper;
two cloves of garlic;
sea salt.
Cooking method
1. Wash the lemon and towel. Remove the zest from half of the citrus. Wash and finely chop the chili pepper. Peel and chop the garlic as finely as possible.
2. Grate Parmesan into small chips. Add the egg, slightly beaten with a fork, lemon zest, chopped chili pepper, garlic and grated parmesan to the minced meat.
3. Season the minced meat with ground cinnamon, salt, nutmeg and black pepper. Mix everything thoroughly until smooth.
4. With your hands dipped in water, take some minced meat and roll it into a ball the size of a large hazelnut. Place the meatballs on a tray. If you will use meatballs in soup right away, put them in the refrigerator for a quarter of an hour.
Recipe 8. Meatballs with semolina and bacon for soup
Ingredients
70 g of raw smoked bacon;
ground black pepper;
600 g of minced chicken;
salt;
a glass of semolina;
greenery;
two cloves of garlic;
egg.
Cooking method
1. Add minced chicken, pepper and add garlic grated on the smallest grater.
2. Cut the smoked bacon into very small pieces. Add it to the minced meat, pour the slightly beaten egg and semolina here. We wait at least half an hour for the semolina to swell.
3. When the semolina swells, beat off the minced meat thoroughly. We form small balls out of it and put them on a tray. Before adding to the soup, the meatballs can be fried, or baked in the oven.
Soup meatballs - tricks and tips
To make the meatballs juicy, add onions to them. In this case, you can add both raw and fried onions.
Pay particular attention to kneading minced meat. It depends on whether they fall apart during cooking or not.
If you cook minced meat for yourself, twist the meat at least twice to get a tender consistency.
Semka will give your meatballs tenderness. It absorbs meat juice, swells and the meatballs turn out to be very tender.
After you put the meatballs in the soup, wring the fire and cook them over low heat.
