One of my family favorite’s recipes is this meatball soup recipe. It’s comforting, tasty and very healthy. Of course, the taste and nutritional properties depend a lot on the source of the meat and vegetables, but if you choose organic, you can’t go wrong.
Meatball soup – a recipe with all sorts of variations worldwide
A meatball soup should have meatballs (from chicken, beef, lamb or pork meat) and vegetables. The “cooking style”, the chosen vegetables, the quantity of water – all these depend on the country and even the region.
Italians add in pasta, the Japanese dumplings or rice and we, Romanian people, use more water and choose chicken meat for the meatballs.
It’s all about flavors and preferences but wherever you are in the world, try out my recipe of meatball soup. You won’t regret it even if, perhaps, you were used to some other “soup style”.
If you have relatives or friends in the countryside, choose foods from there
In Romania we have markets where local farmers come and sell their merchandise. The vegetables, fruits, eggs, meat – all are fresher and healthier there. Of course, the “ideal option” would be to live in the countryside and raise your chicken and grow your own food. Few of us can do that or have friends in the countryside so, instead, try to buy from the marketplace.
You will not only support the local economy but you will also see that all the foods you buy from there it is much tastier.
Chicken meatball soup recipe - what ingredients do you need?
As I’ve told you above, in Romania, meatball soup is mostly done with chicken meat. This is what I've used for this recipe too together with some other great foods you can see below.
1/2 yellow bell pepper
1/2 yellow red pepper
1 slice of root celery
200 ml homemade tomato juice or 2 tomatoes
1 teaspoon of olive oil
1/2 liter of "bors" for souring the soup or the juice from 2 squeezed lemon (200 ml freshly squeezed lemon juice)
1 bunch of parsley
For the chicken meatballs
1 chicken breast (boneless)
1/2 bunch of parsley
2 teaspoons of gluten free semolina (optional)
1. Put to boil 1 liter of water. When water is boiling, add ½ carrot grated, ½ carrot cut into cubes, 1 small onion finely chopped, ½ yellow bell pepper and ½ red bell pepper diced and 1 slice of root celery cut chopped into small pieces.
2. Let them boil for about 20 minutes and, in the meantime, prepare the meatballs.
3. Take 1 chicken breast (boneless), wash it, clean it on a paper towel and then minced it with a meat mincer. If you don’t have such device, use a food processor.
4. Put the minced meat in a bowl with ½ onion finely chopped, ½ carrot grated, salt, ½ bunch of parsley finely chopped, pepper and 1 egg. If the mixture seems to you too soft, you can add 2 teaspoons of gluten free semolina.
5. Mix it very well and shape the meatballs. Take 1 teaspoon of the mixture, shape in your hand and then place the meatballs on a wet wooden board.
6. If you don’t have homemade tomato juice, do it now. Take 2 tomatoes, wash and peel them, finely cut and then put them in a pot on the heat. Add 1 teaspoon of olive oil, sauté them a little and then add this tomato juice in the soup. This step must be done after those 20-25 minutes, when all the vegetables from the soup are tender.
7. Leave them all to boil 5-10 more minutes and then add ½ liter of bors. “Bors” is not borscht – as this describes the soup – but that liquid of souring the soup – in Romania it is made from wheat bran and cornbread. If you don’t have “bors”, you can use at this step the juice from 2 squeezed lemons (you should have about 200 ml lemon juice, freshly squeezed).
8. As the soup will become a little bit sweeter when we will add the meatballs, we need more “souring liquid”: either “bors”, or lemon juice.
9. Turn up the heat a little and leave it to boil for about 5-10 minutes. When the soup starts boiling, you should begin putting in the meatballs, one by one.
10. Leave them all to boil 10 more minutes. (the pot should not be covered)
11. In the meantime, taste the soup to see if it needs more water (if it is too sour) or more salt.
12. Then, take out a meatball just to check if it is done.
13. If everything is done and all right, finely chop a bunch of parsley, sprinkle it into the soup, turn off the heat and cover the pot.
14. These meatballs were made from chicken breast, but you can use the same recipe also for trout meatballs.
Hope you will like my meatball soup recipe. It is easy to do, soothing, excellent when you catch a cold or if you want a warm, nutritious and consistent recipe.