The soup with meatballs and homemade noodles is very tasty. The recipe is simple and dietary, since the preparation uses lean meat for minced meat. We will make noodles from healthy whole grain flour, without which it is impossible to prepare dishes with proper nutrition (PP). Spices added directly to the noodle dough will add rich color to the homemade preparation and add a piquant taste to the entire dish.
- Ingredients: For homemade noodles:
Minced meatballs can be made from chicken or turkey breast, but this recipe is made from beef. If you wish, you can use ready-made, purchased minced meat, the quality of which you are sure of. We prepare meatballs without eggs, breadcrumbs, or rice - only minced meat, spices, and fresh herbs.
Soup with minced chicken meatballs and vermicelli
Ingredients for 8 servings:
• 3-4 large potatoes • 2 onions • carrots – 1 piece, large • allspice peas, bay leaves – 4 pieces each • chicken fillet (or ready-made minced chicken) – 400-500 g • ground black pepper, salt • spider web or noodles – 400 g • vegetable oil • parsley, dill • a couple of slices of bread • chicken egg – 2 small • a small glass of milk.
How to cook?
Step 1. First, prepare the ingredients. Peel the vegetables, wash the chicken and soak the bread in milk. Lay everything out on your work table.
Step 2. Grate the carrots on a coarse grater. Now, put the frying pan on the fire and while it is heating up, finely chop the first onion.
Step 3. Sprinkle a hot frying pan with vegetable oil and fry the onion and carrots for 10-15 minutes. This frying will give the broth an amazing taste and color.
Step 4. Pour 2.5 liters of fresh water into a saucepan, add roast, bay leaf, black pepper and sweet peas. Bring to a boil, then reduce heat to low and simmer for about 15 minutes.
Step 5. Add potatoes, cut into small cubes, into the broth.
Step 6. Now, let's make the meatballs. Grind the chicken fillet, onion and bread through a meat grinder or grind with a blender. If you don’t have a blender or meat grinder, you can buy ready-made minced chicken, but in this case, be careful in your choice - a lot of skin, offal and cartilage are often added to the minced meat.
Add salt, beat in eggs and ground black pepper, mix the mixture well.
Step 7: Using a spoon or by hand, form small balls of minced meat and then drop into the boiling broth.
Step 8. Pour vermicelli into the soup. Remember that the vermicelli will increase about three times in size, so if you think the soup is thick, don’t add too much. You don't want to end up with mush, right? If you are preparing the soup in advance, we recommend boiling the vermicelli separately so that it does not swell and remains tasty. In this case, it will need to be added to the soup before serving.
Step 9. Finely chop the greens and pour into the ready-made soup, removed from the heat. Pour the soup into bowls and, if desired, add a spoonful of sour cream.
Bon appetit!
Meatball soup with vermicelli
This light soup is perfect for young children. Adults will enjoy eating it too.
Ingredients:
- Chicken breast – 200 grams
- Carrots – 1 piece
- Potatoes – 4 pieces
- Onion – 1 piece
- Vermicelli – 100 grams
- Vegetable oil – 1 teaspoon
- Pepper, salt – 1 pinch each.
Preparation:
Prepare minced meat from the breast, pepper and salt to taste. Form meatballs.
Place meatballs and diced potatoes into boiling water and cook, skimming off the foam.
Sauté chopped onions and carrots until golden brown and add to the soup.
Five minutes before the potatoes are ready, add the vermicelli.
Let the finished soup brew for ten minutes.
Turkey meatball and egg noodle soup
We highly recommend this soup recipe for those who are on a diet. Turkey is known not only for its excellent taste, but also for its very low fat content. The ingredients in this recipe are slightly different to create a better flavor combination with the bird.
Ingredients for 6 servings:
• turkey fillet or ready-made minced meat – 400 g • egg noodles (spider web is also suitable, but it’s tastier) – 100 g • one onion • carrots – 1 piece • dill, parsley • garlic – 1 clove • bell pepper – 1 piece, small • potatoes – 4 pcs, medium • bay leaf, allspice – 3-4 pcs each • 1 egg • vegetable oil.
How to cook?
Step 1. Grind the turkey fillet and garlic clove through a meat grinder or grind it in a blender. Mix the mixture with egg, salt and spices. Make small, strong balls.
Step 2. Boil two liters of water, carefully place the meatballs in the water and cook over low heat for 15 minutes.
Step 3. Meanwhile, wash and peel the vegetables, finely chop the onion and grate the carrots on a coarse grater. Place in a hot frying pan sprinkled with vegetable oil and sauté for about 10 minutes.
Step 4. Cut the potatoes into small cubes and the pepper into thin strips, dip the sautéed and fresh vegetables into water, season with bay leaf, pepper and salt. Cook over low heat for another 16 minutes
Step 5. All that remains is to add egg noodles to our soup and cook for another 5 minutes.
Step 6: Finely chop the greens while the noodles are cooking. Add it to the finished soup and serve with sour cream.
Bon appetit!
Soup with meatballs and noodles in a slow cooker
Technologies are moving forward and many housewives are trying to keep up with the times. For example, cook everything in a slow cooker. It’s faster and healthier, but can you cook everything in it and how? Is it possible to cook this wonderful soup in a slow cooker and not lose the taste?
The answer is, of course it is possible and very simple. This will make it even more useful.
Ingredients for 5 servings:
• 1 onion • minced pork – 300 g • potatoes – 2 pieces • bay leaf, allspice, black pepper, salt • carrots – 1 piece, medium • dill, parsley • vegetable oil • spider web – 4 tbsp.
How to cook?
Step 1. Mash the minced pork with salt and roll it into small balls.
Step 2. Wash and peel the vegetables. Cut the potatoes into short bars, grate the carrots on a coarse grater, and finely chop the onion.
Step 3. Now, it's simple. Pour absolutely all the ingredients into the multicooker bowl, set the “Soup” mode and cook for an hour and a half.
Step 4. Finely chop the greens into the finished soup and serve.
Bon appetit!
Vermicelli soup with meatballs for children
A wonderful soup made from easily digestible chicken meat that children love.
Ingredients:
- Small onion - 3 pieces
- Carrots – 1 piece
- Vegetable oil – 1 tablespoon
- Minced chicken – 200 grams
- Egg – 1 piece
- Vermicelli – 1 handful
- Salt - to taste.
Preparation:
Cut the onion into small cubes, the carrots into strips and sauté in a saucepan with a thick bottom. Pour in water and leave until boiling.
Separate the white from the yolk.
Mix the protein, minced meat, finely grated one onion and form into meatballs. Place the yolk in a saucepan.
Place the prepared meatballs in the soup and cook for ten minutes. Add vermicelli and cook until tender for five minutes.
Classic soup with meatballs and noodles
There are many recipes, they are all very tasty. And yet I would really like to know how the classic version of the soup is prepared? So that everything is according to tradition, so that it’s like grandma’s.
Classic recipes always have some special magic. After all, I have been cooking according to them for decades, if not hundreds. They are perfect and complete in themselves.
Especially for you, we found a very old recipe, the basis of the basics. Be sure to try preparing the soup using this method, and then you can start adapting it to your taste preferences and get perfection!
Ingredients for 6 servings:
• soup set (chicken, pork bones) – 300 g • homemade minced meat – 300 g • 1 chicken egg • 3 small onions • garlic – 2 cloves • potatoes – 4 pcs, medium • homemade noodles – 150 g • tomato – 1 pc, large • carrot – 1 large • bay leaf – 4 leaves • allspice, black pepper – 6 peas each • salt • parsley, dill • vegetable oil.
How to cook?
Step 1. This soup takes much longer to prepare, but the result will greatly please you. Wash the seeds, peel one onion and cut it in half. Also cut half of the carrots into 2-4 large pieces.
Fill it all with 2 liters of fresh water, throw in a bay leaf, a bunch of herbs and pepper. Place on the fire, boil, and then reduce it to low and cook for a couple of hours. The richer the broth, the better.
Step 2. Peel all the vegetables, cut the remaining carrots into small pieces, finely chop one onion and chop the garlic. The tomato needs to be cut into small slices. Fry vegetables in a hot frying pan for about 10 minutes.
Step 3. Grind the last onion and clove of garlic in a blender or chop it very, very finely. Mix them with minced meat, add pepper, salt and egg. You need to form small balls from the mixture.
Step 4. After 3 hours, remove bones, vegetables and herbs from the broth. Dip the meatballs and fried vegetables into it, cook for 20 minutes.
Step 5. Meanwhile, cut the potatoes into short pieces. Add it to the soup and cook for another 15 minutes.
Step 6. Add homemade noodles to the soup, add a little water and salt if necessary. You need to cook for another 5 minutes, and then remove from the heat and finely chop the greens.
Bon appetit!
Vermicelli soup with chicken meatballs
The soup is interesting due to the spicy notes that garlic brings.
Ingredients:
- Minced chicken – 450 grams
- Vermicelli – 100 grams
- Potatoes – 4 pieces
- Green beans – 100 grams
- Red bell pepper – 100 grams
- Garlic – 4 cloves
- Carrots – 1 piece
- Onion – 1 piece
- Pepper, salt, herbs - to taste.
Preparation:
Squeeze the garlic into the minced meat, add salt and pepper, mix well and form into meatballs.
Cut the potatoes into cubes. Cut onions and carrots into small pieces. Sauté in vegetable oil.
Place the meatballs in boiling water, add your favorite spices, salt, cook for ten minutes, and then add potatoes, chopped green beans and sliced peppers. Cook for five minutes and add vermicelli and frying to the soup. Cook until done.
When serving, garnish the soup with parsley and dill.
Tips and tricks for making noodle and meatball soup from grandma
Tip 1
While this applies to all meals in general, get into the habit of preparing all your ingredients and utensils ahead of time and laying them out on your work surface. This way the cooking process will be much less fuss and will take much less time. Cooking should be fun!
Tip 2
Prepare your own minced meatballs. It is very difficult to control the quality of minced meat that will be sold to you in the store. Better take a good piece of meat and grind it yourself. It’s better to have a few meatballs, but they will be tasty and of high quality.
Tip 3
To make the meatballs more tender, add bread crumbs soaked in milk, butter and pre-beaten eggs to the minced meat. Onions also help with this, as they contain acid, which softens the structure of the meat and makes it more tender.
Tip 4
Before serving, the soup must be tightly closed with a lid, wrapped in a thick towel and allowed to stand for a longer time. This will allow all components of the dish to be saturated with aroma and acquire an unforgettable taste.
Tip 5
If you like legumes, add them when cooking the soup. Beans, corn, peas. Or, for example, green beans. Even chickpeas. They will add an interesting taste to the soup, fill you with vegetable protein (which is sometimes even more necessary than animal protein) and significantly increase the satiety of the soup. Try it!
Tip 6
If you use new potatoes, you don't need to peel them. As you know, most vitamins accumulate right under the skin, so it’s better to cook it right in its skin. It's no less delicious.
Tip 7
Instead of noodles, you can use Italian pasta, or even better, make your own homemade noodles. You just need to knead a thick dough from water, flour and salt and leave for half an hour. Then roll out the dough thinly, sprinkle generously with flour and roll loosely so that the layers do not stick together. Thinly slice the roll and unroll the noodles. Before cooking, it is better to spread it in a thin layer over the work surface and dry it. This will take about an hour or two. But the soup will turn out simply incomparable.
Tip 8
Don't be afraid to experiment with spices and seasonings. For example, suneli hops, cumin and coriander will give it a pleasant oriental taste. And rosemary, oregano and thyme will give you a fragrant Italian aroma. Or maybe you want a Mexican touch? Then add red pepper, paprika and a few mustard seeds. Fragrant...
Now let's talk about the tricks of making this soup.
Trick 1
If you are in a hurry, you can carefully layer all the ingredients into boiling water at once. The meatballs need to be placed first so that they do not become deformed and so that all subsequent ingredients are saturated with their juice. Then, fry the potatoes and only noodles on top. Cover the soup tightly with a lid and cook for 20-30 minutes over very low heat. If you do not open the lid all this time, your kitchen will be filled with a strong, pleasant aroma of the finished soup. You just need to mix the ingredients and serve immediately.
Trick 2
Don't like noodles? It's not scary at all! Instead of noodles, you can add rice, buckwheat or pearl barley, and indeed any other cereal, to the soup. This is even better, as the soup will contain more vitamins and the taste will be more unusual. Just remember that noodles take 5 minutes to cook, and grains at least 20. So add them at the beginning of cooking, for example, along with potatoes.
Trick 3
If you want to achieve a golden broth, add a pinch of turmeric and a few pieces of pumpkin to the soup. You definitely won’t forget such a rich color and aroma!
Trick 4
Boil the vermicelli separately and add it to the prepared soup. This will help maintain its elasticity and the soup will turn out much tastier.
Trick 5
If you have vegetarian friends, you can even surprise them with an invitation to meatball soup. Instead of minced meat, meatballs can be made from mushrooms or beans. The protein, the shape, and the deliciousness are a fairy tale. You can also make meatballs from Adyghe cheese. This is very unusual, but believe me, very tasty. Adyghe cheese does not melt and therefore easily holds its shape.
These are the interesting recipes and tips we have selected in our article today. We hope it was useful to you and you found the very recipe for your soup!
Good luck and delicious creations!
Step-by-step preparation
Meatball noodle soup, or chorba, is a Turkish dish. There are many options for making soup. It is advisable not to prepare this soup for future use, as after standing, it acquires a porridge-like consistency.
- Place the pan on the stove, pour in 1.5 - 2 liters of water and bring to a boil.
- While the water is boiling, prepare the meatballs. To do this, place 300 g of minced beef in a deep bowl. If you love lamb, you can use minced lamb, the soup will be aromatic and rich.
- Grate one onion. You can chop the onion with a knife, but to make it very fine, you can use a blender or meat grinder. Add onion to the minced meat.
- Salt and pepper the minced meat to taste. Knead it thoroughly, you can beat it further.
- Take a dish with sides and sprinkle it with flour. We form small meatballs from the minced meat. If the minced meat sticks to your hands, you can periodically moisten them with water. Then place the meatballs on a plate in one layer. When all the meatballs are formed, roll them in flour. You can skip this step and just form the meatballs and then add them to the soup.
- When the water boils, add salt to taste, add all the meatballs, mix and leave to cook for 4 - 5 minutes.
- Noodles or other medium-sized pasta made from durum wheat are suitable for this dish. Add 80 g of pasta to the soup, mix and cook according to the instructions on the package. If you like your soup thicker, you can add more pasta; adjust the consistency yourself.
- Let's prepare the sauce for the soup. Place 200 g of natural yogurt in a bowl, beat in one egg, add 1 tbsp. l. wheat flour and mix everything well until smooth. You can add 2 tbsp. l. flour, then the soup will turn out a little thicker, it will resemble the consistency of puree soup.
- Then add 1 – 1.5 ladles of broth to the sauce and mix.
- Pour the sauce into the soup in a thin stream, stirring constantly so that the sauce is evenly distributed and no lumps form. Bring the soup to a boil and remove from the stove.
- Let's prepare the frying. Place the frying pan on the stove.
- Add 50 g of butter and melt it over medium heat.
- Pour 1 tsp into boiling oil. dry mint, fry for 30 seconds and remove from the stove. Mint can be replaced with red sweet paprika.
- Return the soup to medium heat; it has thickened a little. Taste it and add more salt and pepper if necessary.
- Add the oil and mint, bring to a boil and turn off the heat. The soup is ready.
- Pour into plates and serve. If desired, you can decorate the top with any greenery. Bon appetit!
