Puree Soup with Meatballs
⏳ Time
1 hour 30 minutes
🥕 Ingredients
16
🍽️ Servings
8
Description
Table No. 9
Ingredients
- Ground meat - 10.6 oz
- Onion - 1 piece
- Carrot - 1 piece
- Celery stalk - 1 stalk
- Potatoes - 6 pieces
- Dry White Wine - 2 tablespoons
- Bell pepper - 1 piece
- Chicken giblets - 10.6 oz
- Pearl barley - ½ cup
- Salt - to taste
- Zucchini - 2 pieces
- 30% Cream - ½ l
- White Part of Leek - 1 piece
- Water - 2 qt
- Ground Black Pepper - to taste
- Spices - to taste
Step by Step guide
Step 1
Put the meat broth (I usually use chicken giblets) in 2-3 liters of water. Generally, everything is as usual, but with some modifications: skim the foam, add finely chopped onion and coarsely diced carrot. Salt, pepper, and add spices – all to taste. Cook for about 15 minutes.
Step 2
Start cooking half a cup of pearl barley.
Step 3
Meanwhile, prepare the ground meat – also as usual: mixed meat (beef + chicken or pork), salt, pepper, add spices and finely chopped onion. Drain the partially cooked pearl barley in a colander, rinse with cold water, and add it to the meat mixture. Mix everything well.
Step 4
From the prepared meat mixture, roll small balls in your hands and drop them one by one into the actively boiling broth. Cook until done.
Step 5
Meanwhile, prepare the vegetables: chop the zucchini, leek, bell pepper, and potatoes coarsely.
Step 6
When the meatballs are cooked – remove them and cover with a lid. You can add a couple of tablespoons of dry white wine. Add the vegetables and cook until done.
Step 7
When cooked – take a glass blender (it can puree hot ingredients) and make a puree.
Step 8
When serving, add the meatballs and a couple of spoonfuls of rich cream. Enjoy your meal!
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