Meatball Soup
40 min
pers.
Medium
Ingredients
- 1 medium carrot
- ½ parsley root or parsnip
- 1 celery stalk (apio)
- ½ small celery root
- 1 onion, finely chopped
- ½ bunch fresh parsley
- 50 g butter or 50 ml sunflower oil
- ½ tablespoon salt
- 1.5 liters water
- 1 long green pepper
- For the liaison (thickening):
- 1 egg yolk
- 100 g sour cream (at least 20% fat)
- 300 g meatballs
Cooking Instructions
- Finely chop 2 medium onions and one celery stalk (without leaves).
- Place the pot on the stove, add the butter, then the onion and celery. Cook on low heat for 2-3 minutes until the onion softens, seasoning with salt.
- Grate the carrot, parsley root (or parsnip), and half of the small celery root on a coarse grater. Add the grated vegetables to the pot.
- Let the vegetables sauté gently for 3-4 minutes, stirring occasionally.
- Add about ½ teaspoon of pepper and mix well.
- Pour in 150-200 ml of water and simmer on low heat with a lid for at least 20 minutes.
- After that, add 1.3 liters of water.
- When the water starts boiling, add the meatballs one by one and let them cook on low heat until they float to the surface, about 15-20 minutes.
- Prepare the liaison: mix the egg yolk with the sour cream, then gradually add 2-3 ladles of hot broth, stirring constantly to combine. Slowly pour this mixture back into the pot over low heat, stirring continuously. After 5 minutes, the soup is ready.
- Finally, add finely chopped fresh parsley.
Serve the hot soup in deep bowls.
Garnish with strips of green pepper and serve with bread. - Enjoy your meal!
