Soup meatballs absolutely do not differ from those that we used to put out in sauces , and therefore, if you decide to replace a bowl of soup with ragout , the following recipes will also serve you well. Next, we will look in detail at how to make meatballs from minced meat for soup.
How to make cheese balls for soup?
If you do not want to undertake the preparation of home meatballs, fearing that this process may take too long, then discard the unrest and prepare them for future use. Then during the next cooking soup, the need for modeling minced meat will disappear, because in the freezer you will already be waiting for a packet of ready-made mitballs.
Ingredients:
- minced turkey - 650 g;
- bread crumbs - 35 g;
- grated Parmesan - 35 g;
- a handful of green parsley and onions;
- garlic - 1 tooth;
- egg - 1 pc.
Preparation
Season the forcemeat with sea salt and add both kinds of greens, egg, breadcrumb, grated cheese and garlic. After carefully mixing all the ingredients, use a dessert spoon to select the portions of the stuffing and form small balls of them. If you will prepare meatballs for future use, then place them on a plate or tray, allow to freeze completely in the freezer, and then transfer to a bag with a lock-lock.
Soup with meatballs from ground beef
Ingredients:
- ground beef - 640 g;
- quail eggs - 8-10 pieces;
- onion - 65 g;
- pea flour - 60 g;
- pasta from garlic and ginger - 1 teaspoon;
- ground cumin, coriander - 1/2 teaspoon each;
- egg - 1 pc.
Preparation
Boil the quail eggs and gently clean them. Blender the onions with a blender and mix the resulting mashed potatoes with ground beef, pea flour, fragrant garlic-ginger paste, egg and ground spices. Equal portions of the resulting mixture should be used to cover the boiled eggs. Tiny meatballs dip into the boiling broth, which can be supplemented with vegetables and grits, let the meat cook until ready and try.
How to make meatballs from chicken for soup?
Ingredients:
- Chicken ground meat - 760 g;
- loaf - 4 slices;
- egg - 1 piece;
- milk - 135 ml;
- onion - 55 g;
- grated Parmesan - 35 g;
- Dried garlic, parsley - 1 teaspoon.
Preparation
Pour slices of a bun or loaf with milk, allow the crumb to absorb liquid, squeeze it and pass along with the already minced meat through the meat grinder once more. In the prepared mince, add the egg and the chopped onion, add the mixture with cheese and dried spices, then cool the meatballs base, and then form into balls of any preferred size.