Puree Soup with Meatballs
Soups • European
Description
Table No. 9
Ingredients
- Ground meat 10 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 oz
- Pearl barley ½ cup
- Salt to taste
- Zucchini 2 pieces
- 30% Cream ½ l
- White Part of Leek 1 piece
- Water 0 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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