Meatball Soup

Nothing beats a nice hot Meatball Soup on a cold winter day or after trekking a whole day in the mountains. It’s also supposed to do miracles after a wilder party. It’s not so difficult to cook, at least not my diet version.
Here it goes. Enjoy!

Nutrient content
1 portion = a bowl, 400g
200 Kcal per portion if the meat is lean
Rich in Potassium
Low calorie density.
Low Glycemic Index.

Ingredients for 6 – 7  portions

1 large carrot
1 large onion
2 sweet red peppers
Optionally 1 celeriac root or 2 celery sticks
Optionally 1 – 2 small potatos, whole
Optionally 3-4 tomatoes
4 tbsp vegetable oil
1 tsp of salt
2000 ml water or meat stock (made by you!)
Favorite herbs (mine is lovage)
Juice from 1 lemon

For the meatballs
1 pound of minced meat (poultry or pork or pork & beef or turkey breast meat)
1 egg
2 tbsps of rice
pinch of salt
1 tsp of black pepper

Directions

Chop the veggies in small chunks.
One tip: you might like to add one of the peppers whole, seeds included. Take it out carefully just before serving. It will improve greatly the taste.
Put the water or the meat stock made by you, the chopped vegetables, the oil and salt in a large pot and let it cook on medium heat, for 20 minutes.
Meanwhile, mix the meat with the egg, a tsp of black pepper, bit of salt and 2 tbsp of rice. Form meatballs. Low the heat to minimum. OPtionally, add 1-2 small potatoes.
Add the meatballs to the soup pot, slowly, with the aid of a spoon. Simmer for 20 minutes more on low heat, or until the rice is done.
Optionally, add the tomatoes, blended, and boil for 10 minutes more, on medium heat.
Add the lemon juice and let it boil for a minute or two on medium heat.
Add the herbs finely chopped, stir slowly once, cut the heat, cover and let it rest for half an hour.

Tip. This is a traditional Romanian soup if made with beef and/ or pork meat stock. Bortsch, sauerkraut liquid, a good quality vinegar or even pickle liquid are used instead of lemon. Lovage or tarragon (especially in Transylvania) are the prefered herbs.
Bortsch is a sour liquid, extremely healthy (good bacteria and lots of minerals and vitamins) obtained by the fermentation of wheat bran in warm water. It’s a lit bit tricky to make a good bortsch, not a beginner’s task.

Serve the meatball soup with pickled hot peppers and whole wheat bread, fresh baguette or polenta.
Enjoy!

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