Want to quickly make a delicious lunch?
Soup with meatballs and vermicelli is the first dish that everyone will like.
A rich, aromatic and at the same time light soup is the best way to feed the whole family.
Soup with meatballs and noodles - the basic principles of cooking
Cooking soup with meatballs a lot. You can change the taste of the dish with the help of a variety of spices, or make a soup of different types of vermicelli.
For meatballs fit any stuffing. Stuffing is mixed with egg and spices. Make small meatballs. You can cook the meatballs in advance, freeze them, and then just get out of the fridge and add to the soup.
In addition to vermicelli and meatballs, mushrooms and vegetables are added to the soup. If you want your soup to have a delicate creamy taste, add cheese or cream.
Soup is cooked on mushroom, vegetable, meat, broth or purified water. In boiling broth dipped chopped potatoes and cook it until soft. Then the soup is seasoned with spices and pour the noodles. Mix and immediately lay out the meatballs. The noodles are cooked fairly quickly, so the soup is cooked until the moment they float to the surface of the meatballs. Add chopped greens and remove from heat. Leave the soup to infuse for five minutes. That's all, fragrant and delicious soup is ready.
Recipe 1. Meatball Soup and Noodles
Ingredients
half a kilo of potatoes;
parsley;
carrots - 200 g;
dill fresh greens - a bunch;
onions - 200 g;
ground black pepper;
80 g breadcrumbs;
vermicelli;
400 g mixed minced meat;
garlic - 3 cloves.
Method of preparation
1. Peel chives and chop them on the smallest grater. Knead minced meat with garlic, breadcrumbs, salt and pepper. Form meatballs to form meatballs of the same size.
2. Remove the peel with a sharp knife from the carrot and rub it large. Chop the onion peeled and chop as much as possible. 3. Peel the potatoes, wash them and cut them into slices.
4. Chopped onions and carrots fry in hot oil to light ruddy.
5. Boil water in a saucepan. Put the potatoes in boiling water. Next, send a fry of vegetables. Boil until potatoes are tender.
6. Using a spoon, place the meatballs in the pan. Boil another ten minutes. Now pour a thin vermicelli, mix and put a bay leaf. Pepper and salt. Cook 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 herbs;
3 potato tubers;
30 grams of vegetable oil;
2 processed cheese;
black pepper;
200 g of champignons;
salt;
carrot;
onion - 140 g
Method of preparation
1. In a saucepan, boil about three liters of purified water. Peel the tubers, wash and chop them in small pieces.
2. Peel the onion bulbs diced. Peel the carrot, wash and chop one half into thin strips, and rub the other coarsely.
3. Put the potatoes in a saucepan of boiling water, add the carrots crushed into strips and half of the onions. Salt and let boil.
4. Season the minced meat with salt and pepper. You can add some onions. Stir in minced meat well. With small 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 the most minimal.
6. Clean the champignons, wash and crumble into thin slices.
7. Heat the frying pan with butter and simmer in the remaining onion with grated carrots until soft. Add the mushrooms and continue to simmer, stirring constantly, for about five minutes.
8. Cut the processed cheese into cubes. Send the vegetable fry and cubes of melted cheese to the soup. Twist the heat to minimum and cook the soup under the lid for another ten minutes.
Recipe 3. Soup with meatballs, pasta and mushrooms
Ingredients
330 g minced beef;
2 bay leaves;
egg; 30 grams of tomato paste;
190 g of champignons;
70 g onions;
40 g small vermicelli;
90 g carrots;
spice;
270 g potatoes.
Method of preparation
1. Peel and finely chop the onion. Peel the carrots, wash and grate them finely. Mushrooms wipe with a damp towel and chop thin plates.
2. In a heated pan, pour in the oil and fry the 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 mix. Warm up for another two minutes and turn off the heat.
3. Knead minced meat with egg, spices and salt. Pour cold water into a separate bowl, dip your hands in it and form balls with wet hands. Spread them on a cutting board.
4. Boil water in a saucepan and dip potatoes into it, cook until soft. Then season the soup with spices, salt and dip the meatballs into it. Stir and boil until they float to the surface. Now pour in the noodles, mix and keep on fire just a couple of minutes.
5. Fry vegetables out into the soup. As soon as it boils, put a bay leaf, turn off the heat and leave for 5 minutes under the lid. Pour the finished soup on the plates. To him you can apply sour cream or croutons.
Recipe 4. Soup with meatballs, pasta and egg
Ingredients
two liters of purified water;
Bay leaf;
bow - head;
fresh parsley;
one carrot;
wheat crackers;
300 g minced chicken;
egg;
potatoes - 3 pcs .;
ground black pepper;
sunflower oil - 50 ml;
sea salt;
mushroom seasoning.
Method of preparation
1. Pour filtered water into a saucepan, put bay leaf and add vegetable oil. Put on the fire and boil.
2. Peeled onion finely chop. In the minced meat add onions, season with salt, mushroom seasoning and pepper. Chop the cleaned carrots into small chips and add it to the minced meat. Knead everything well with hands until smooth. Form small meatballs from minced meat.
3. Put the meatballs into the boiling water, mix and immediately put the peeled and shredded potatoes into the pan. Cook soup for half an hour. Add vermicelli to the pan as soon as the potatoes are tender. Stir and cook for another seven minutes. 4. Break the egg into a separate plate and whisk it with a whisk or fork until a foam forms on the surface. Pour a beaten egg into the soup in a thin stream, while continuously stirring so that the egg does not gather in one. After a minute, remove the pan from the heat and sprinkle the soup with chopped greens. Pour into portions and serve with breadcrumbs.
Recipe 5. Cheese soup with meatballs and noodles
Ingredients
380 g of beef;
a pinch of nutmeg, salt and chili;
90 g leek;
two cloves of garlic;
240 grams of hard cheese;
170 g potatoes;
80 g onions;
30 grams of vermicelli;
170 g of champignons;
60 grams of celery root.
Method of preparation
1. Rinse beef, towel dry, cut out tendons and films. Cut the meat into small pieces. Onion peel and cut into four parts. Beef with onions grind in a meat grinder. Knead minced meat, salt and pepper it. Form the meatballs and boil them until they float to the surface. Remove them with a slotted spoon and put in separate dishes.
2. Peel the carrots, wash and chop them into small chips. Onions and celery root peel and finely chop. Wash mushrooms and cut into thin plates. Garlic cloves free from husks and grate on the smallest grater. Wash peeled potatoes and chop into small pieces.
3. Heat the butter in a skillet and fry the onion, celery root and carrot in it until soft. Add the mushrooms, stir and cook until all the liquid is gone.
4. In a boiling broth in which meatballs were boiled, put the potatoes and put the bay leaf. Boil and fry vegetables and mushrooms. Bring to a boil again and continue cooking for another five minutes. Pour vermicelli and mix.
5. Finely grate the cheese and pour in small portions into the soup, stirring it constantly. At the end, put the garlic, meatballs and simmer on low heat for another two minutes. Pour the ready soup into plates and tart it with chopped greens.
Recipe 6. Soup with meatballs, pasta and vegetables
Ingredients
700 ml of tomato sauce with basil;
a third cup of grated cheese;
two zucchini;
250 g green string beans;
two cloves of garlic;
bread crumbs - 100 g;
egg;
400 g minced meat;
60 grams of fine vermicelli;
80 g sugar;
onion head;
15 g of crushed basil leaves.
Method of preparation
1. Peel the onion and garlic cloves and crumble as small as possible. Zucchini wash, wipe with a napkin and cut into cubes. Rinse the beans, lightly dry and cut into slices.
2. In the minced meat, add bread crumbs, onions, black pepper, garlic, salt, chopped basil, grated cheese and egg. Knead everything thoroughly with your hands until smooth. Wet hands to make meatballs.
3. Mix the broth with the tomato sauce in a saucepan and set it on fire. Boil.
4. Transfer to boiling meatballs. As soon as they float, add vermicelli. Boil for five minutes and salt. Put the beans and zucchini in the pan and cook for the same amount of time.
Soup with meatballs and noodles - tips and tricks
- After the soup has cooked, be sure to leave it under the lid for a few minutes.
- If the mince is watery, add breadcrumbs or white bread to it.
- Before adding 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 take thin vermicelli.
- Meatballs can be cooked in advance and freeze them.
