If you can't imagine a dish without meat, then fresh minced meatballs would be a great option. By adding them to soup or broth, you immediately add additional nutritional value and satiety to the dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
We continue to replenish the collection of first courses. Many people believe that the soup must be necessarily thick, and the fatty broth is cooked on the basis of meat broth. But I want to rejoice that this statement is not always true. I propose to cook mushroom broth with meatballs, I think not many people are familiar with such a soup. As usually you cook separately either mushroom soup or with meatball soup. But today I decided to combine these dishes together. This is an original, tasty and aromatic soup that is suitable for any dinner and absolutely for all eaters. The recipe itself is incredibly simple and any novice chef can handle it.
This first course is very easy to digest as it is not supplemented with pasta, cereals or vegetables. At the same time, it turns out to be quite satisfying and nutritious, because cooked with meatballs. This delicious real homemade dish is unlikely to be tasted in the catering network. I used dried white mushrooms. They also provide additional nutritional value and satiety. But in the absence of such, you can use ordinary mushrooms. The chowder will also be delicious. In addition, champignons are now on sale all year round.
- Caloric content per 100 g - 54 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Dried porcini mushrooms - 30 g
- Salt - 1 tsp topless or to taste
- Minced meat - 150 g (any: chicken, pork, veal)
- Onion - 1 pc.
- Ground black pepper - a pinch
Making mushroom broth with meatballs:
1. If you have meat in a whole piece, then wash it first and pass it through a meat grinder or grind it with a blender. Add salt and ground pepper to the minced meat and mix well with your hands. Then take the minced meat, lift it up and throw it back into the bowl or on the countertop. That way, the gluten will come out of it and the meatballs will stick well. Do the toss 5-7 times.
2. Form small meatballs no larger than a walnut diameter.
3. Place the mushrooms in a bowl and pour boiling water over them. Leave for 20 minutes to infuse, swell and increase in volume. If you fill them with cool water, then keep them in the liquid for about an hour.
4. Then transfer the mushrooms to the cooking pot.
5. Pour the liquid in which the mushrooms were soaked through a fine sieve into a saucepan. Do not pour out all the liquid to avoid pouring out the sediment.
6. Place the peeled onion in the broth and place the pot on the stove. Bring to a boil over high heat and simmer for 5-10 minutes.
7. Then add meatballs to the boiling broth. Make a big fire, because when they are laid, it will stop boiling. Boil over high heat. Season the soup with salt and ground pepper and simmer for another 5-7 minutes over low heat. The meatballs cook very quickly.
Serve the finished first course hot and sprinkle with fresh herbs with croutons or croutons.
See also the video recipe on how to make mushroom soup with meatballs.
