This soup doesn’t require fancy ingredients, but it does demand a bit of order in the cooking process. The water shouldn’t be boiling vigorously, the meat mixture needs the right texture, and the vegetables must be added at the right time. These small details are what make for a clear broth.
The meatballs are cooked without any pre-frying. They finish cooking directly in the broth, so the meat mixture should be balanced: not falling apart, yet not becoming tough after boiling.
This style of soup really showcases a cook’s technique. There’s no sauce to hide behind, so if everything is done just right, the result looks neat and the flavor is clear.
The best part of this recipe is its simplicity and the speed at which you can enjoy a delicious meal. Tender meatballs cooked in a flavorful broth pair perfectly with vegetables, making this dish very nourishing. It’s a great choice for lunch or dinner.
Meatball Soup with Clear Broth
Ingredients
- 1 liter broth Use fresh broth for better flavor.
- 300 g chicken meat Grind into mince for the meatballs.
- 1 piece onion Add to meatballs for flavor.
- 1 piece carrot Dice or grate.
- 2 pieces potatoes Add to soup for heartiness.
- to taste salt Adjust to your preference.
- to taste black pepper For adding aroma.
- to taste herbs Fresh herbs for garnish.
Method
- In a large pot, bring the chicken broth to a boil, add diced potatoes and carrots, and cook for 10 minutes.
- In a bowl, mix the chicken mince with finely chopped onion, salt, and pepper, and form small meatballs.
- Carefully add the meatballs to the boiling broth and cook for another 15-20 minutes over medium heat.
- Check the doneness of the vegetables and meatballs, add salt and pepper if needed.
- Before serving, sprinkle with fresh herbs and let stand for 5 minutes.
Notes
- Before adding the meatballs, skim off any foam from the surface of the broth. This simple step significantly affects the clarity of the finished soup.
- If the mince seems loose and doesn't hold its shape, don't rush to add an egg. Instead, add a teaspoon of cold water and mix well—the structure will become more stable.
- Vegetables cut to a uniform size cook evenly. When potatoes, carrots, and onions are chopped randomly, some pieces will be overcooked, while others remain raw.
- Once the meatballs are in the broth, avoid vigorous stirring. A gentle motion with a spoon is enough; otherwise, they'll start to break apart and cloud the broth.
- Add herbs after turning off the heat. This preserves their aroma and prevents them from turning gray from boiling.
- If the broth becomes a bit cloudy, lower the heat and let the soup sit for a few minutes without stirring. This is often enough to visually clear it before serving.
Private Notes
Tried this recipe?
Let us know how it was!I keep this soup in my regular rotation because of its technical precision. It quickly reveals mistakes: boiling too vigorously, weak meatballs, or incorrect vegetable placement. When everything is done carefully, the result looks neat and stable even without any fancy garnishes. This soup is convenient to make regularly—it doesn’t require adjustments based on mood or season.
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