Vegetable soup with meat balls
This is a new tasty option for soup with meat balls – vegetable, tomato and aromatic… Mmm! I’ve been again inspired by Jamie Oliver’s recipe and no regret, as usual! Let’s try.
8
portions 
Ingredients:
For meat balls:
- Beef – 200 g,
- Pork – 200 g,
- Onion – 1 pc;
- Garlic – 1 pc;
- Loaf – 2 slices,
- Milk – ½ glass;
- Parsley – ½ bunch;
- Salt, pepper.
For soup (4-litres saucepan):
- Onion – 1 pc;
- Leek – 1 pc;
- Carrot – 1 big;
- Celery stalk – 1 pc;
- Thyme – 5-6 twigs;
- Bay leaf – 2 pc;
- Canned white beans – 2 cans per 400 g;
- Grated tomatoes – 2 packs (cans) per 400 g;
- Olive oil – 2 tbsp;
- Salt.
Step 1
Cut the meat into cubes. Soak loaf in milk.
Step 2
Get the meat minced through the mincing machine. It’s better to do it twice – this way the mincemeat will be more tender. In the picture you can see too much mincemeat. Let it not scare you as I was cooking cutlets at the same time.
Step 3
Place parsley leaves and pressed out garlic in a blender. Blend together.
Step 4
Get onion and loaf pressed out of milk minced through the mincing machine and place to the mincemeat. Add greens from the blender (no need to get minced). Stir up thoroughly, better with hands.
Step 5
Top with salt and pepper. Mix up once again. It’s better to try for salt. Take a little mincemeat and touch with your tongue (no need to eat it as it’s not the tartar). The tongue will feel whether it’s enough salty or not.
Step 6
Chop the onion. Cut the white part and a few leaves of leek into rings.
Step 7
Cut the carrot into small cubes.
Step 8
Chop the celery as well.
Step 9
Heat over olive oil and place chopped vegetables. Cook on medium heat for 2-3 minutes. Do not overfry!
Step 10
Then place thyme and bay leaves in the saucepan. Pour 1.5 litre hot water, get it boiled and keep cooking.
Step 11
Meanwhile, remove the juice from beans. You may buy beans in own juice or in tomato sauce – this time it doesn’t matter much for you because our soup is with tomatoes anyway.
Step 12
Add canned tomatoes and beans to the soup.
Step 13
Shape small meat balls out of mincemeat, the size of walnut approximately. Place them on a board. It’s better to wet down hands in cold water from time to time to prevent the mincemeat sticking to your hands. Place all meat balls into the soup as soon as it gets boiled. Cook for 5 minutes more. When the meat balls start floating, the soup is ready.
Step 14
Pour out onto plates. Serve with cereal bread toasts.
Bon appetite!
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