It's so long, cook various broths for several hours, lighten them. Sometimes you want to quickly cook a delicious soup, but to not lean, but with meat. Here we are helped by meatballs. Soups with meatballs are loved by adults and children, because it is so interesting to catch small delicious koloboks from a plate.
In order not to be disappointed in the appearance of cooked soup, it is important to observe some key points in the preparation of meatballs, otherwise they can ruin the appearance of your soup by losing shape or falling apart, or the broth becomes cloudy.
- Fry meatballs for soup small, they are not supposed to be cut or bitten off from them;
- the transparency of your broth may suffer from the addition of eggs in meatballs for meatballs;
- but in meatballs for meatballs, you can introduce additional products: semolina, rice, milk, spices and even cognac;
- the preparation of meatballs for soup differs from the preparation of ordinary meatballs by the fact that they must first be boiled in salted water, and then thrown into the soup;
- Put the meatballs in the soup 15 minutes before turning it off, this will help preserve the shape of meatballs.
And now we will tell you how to make meatballs for soup.
Meatballs for soup
Do you think that we will give you a recipe for regular meatball meatballs? And here not. Now we will teach you how to prepare meatballs for soup.
Ingredients:
- cod fillet - 300 g;
- bun - half slice;
- egg - 0.5 pcs .;
- sour cream - 1 tbsp. a spoon;
- bulb - 1 piece;
- salt, pepper - to taste;
- oil - 0.5 tbsp. spoons.
Preparation
We pass the fish fillet through a small strainer of meat grinder, and roll into a meat grinder too. Onions are toasted and mixed together with ground pepper, salt, sour cream, butter and egg. From this mass we make small koloboks, we drop them in flour. Fish meatballs do not need preliminary boiling, they are put raw into a boiling soup. Let them cook there, but at the same time they add the richness to the broth. Let not a real ear, but, nevertheless, fish soup will be wonderful.
It is clear that there are no special differences in how to prepare meatballs for soup, and in the preparation of ordinary meatballs, unless the size of the first should be with a small chestnut.
Chicken meatballs for soup
Ingredients:
- chicken breast - 300 g;
- wheat bread crumbs - 1 slice;
- milk - 2 tbsp. spoons;
- parsley - 1 tbsp. a spoon;
- potatoes (small) - 1 piece;
- Butter - 0.5 tbsp. spoons;
- salt, pepper - to taste.
Preparation
We make minced meat from the breast. Usually, we remove the skin from the breast and twist only the fillets, but there are fans who cook minced meat from the breasts with the skin. It turns out more fat, and differs in texture. Soharik soaked in milk and put in a meat grinder with a breast. Following the cracker add parsley, grated potato paste, butter. Solim and add pepper to taste. In the boiling salted water, we lower our meatballs from the chicken mince , after the ascent is taken out. Now they are ready to get into the soup.
In the same way, we prepare meatballs from turkey, for diet soup they are more preferable. Any parts of the turkey will fit into the stuffing.
Meatballs for soup with rice
Ingredients:
- pork - 300 g;
- bulb - 1 piece;
- loaf - 2 slices;
- water boiled - soak the loaf;
- rice, boiled to half-preparedness - 0, 5 items;
- salt, pepper - to taste.
Preparation
Twist pork with onions. Next we send the loaf and rice, soaked and wrung from excess water. Solim, pepper. We sculpt from the received mass of "chestnuts" and fill them with soup. In a ready-made soup meatballs with rice look like little hedgehogs, which is especially popular with children.