This homemade meatball soup is a nostalgic culinary journey back to carefree childhood days. Made from simple and readily available ingredients, it’s not only delicious but also wholesome. The secret to its rich aroma and depth lies in the combination of fresh vegetables and juicy meatballs, making this dish a real family treasure.
This soup is remembered not for its recipe, but for its taste: clear broth, tender meatballs, and simply cut vegetables. It was the kind of soup made at home for a regular weekday lunch, without complex techniques or unnecessary ingredients.
In this version, it’s important to maintain that cooking logic: don’t over-brown anything, don’t overload with spices, and keep the broth simple. The flavor is built on purity.
Meatballs are cooked directly in the soup, so they turn out tender without a crust. This is the format many remember from childhood kitchens: light, warm, and familiar.
What to Consider When Choosing Ingredients
- Ground Meat: Chicken or a mix of pork and beef, not too lean.
- Potatoes: Yellow and firm, so they don’t turn to mush.
- Carrots: Sweet, fresh, without bitterness.
- Onions: Regular, juicy, for both meatballs and broth.
- Rice: Well-prepared and rinsed under running water.
- Herbs: Fresh dill or parsley, not limp.
- Water: Filtered or soft — it noticeably affects the broth’s taste.
Homemade Soup with Juicy Meatballs, Just Like Childhood
Ingredients
- 400 g Pork Ground Meat For juicy meatballs
- 100 g Rice Adds texture
- 1 piece Onion For flavor and aroma
- 1 piece Carrot Adds sweetness
- 3 pieces Potatoes Main part of the soup
- 1 bunch Parsley For garnish and aroma
- to taste Salt To enhance flavor
- to taste Black Pepper For aroma
- 2 l Water For the soup base
Method
- Boil the rice until half-cooked, then set aside.
- In a large bowl, mix the ground meat, rice, finely chopped onion, salt, and pepper.
- Form small meatballs and fry them in a pan until golden brown.
- Bring water to a boil in a pot, add the chopped potatoes and carrots.
- After 10 minutes of cooking, add the meatballs and simmer for another 15-20 minutes.
- Add finely chopped parsley before serving.
Notes
- Add the meatballs to a gentle boil, not a rolling boil, to maintain their shape.
- For a more tender result, add a spoonful of cold water or milk to the ground meat.
- Don't over-fry the carrots, just slightly sauté them to keep the broth clearer.
- Add the potatoes after the broth with meatballs has started to boil, so the starch doesn’t overpower the flavor.
- Remove the bay leaf 5–7 minutes after adding to prevent bitterness.
- Adjust salt at the end when all ingredients are in the pot.
Private Notes
Tried this recipe?
Let us know how it was!This is a reliable base soup that you can make regularly. It consistently turns out well even without perfect ingredients. It stores well in the refrigerator, and the flavor becomes even more balanced the next day. It’s suitable for both everyday meals and a light lunch without feeling heavy.
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