Hearty Sorrel Soup with Meatballs

Rich, satisfying, aromatic and very tasty soup. You can serve summer sorrel soup with sour cream. Meatballs and potatoes will make the first dish more satisfying. Light and bright, adults and children will love it!
cook time: 40 min
Caleb Huxley
Hearty Sorrel Soup with Meatballs

Nutrition Facts (per serving)

93
Calories
7g
Fat
4g
Carbs
4g
Protein

Ingredients (10 portions)

Basic:

Onion 50 g
Garlic 1 clove
Salt to taste
Bouillon (or water) 1.5 l
Eggs 2 pc
Potato 450 g
Carrot 100 g
Vegetable oil 3 tbsp
Minced meat 350 g
bell pepper 50 g
Greenery to taste
Sorrel 100 g
Ground pepper mixture to taste

Recipe instructions

Step 1

Step 1
How to cook soup with sorrel and meatballs? First of all, prepare all the products that are indicated in the recipe. What minced meat is best to use? Any minced meat is suitable for the soup: pork, beef, poultry, or mixed.

Step 2

Step 2
Peel potatoes, carrots, onions and garlic. Cut the bell pepper in half, remove the stem attachment points, core and seeds. Rinse all vegetables in clean water.

Step 3

Step 3
Add salt to taste, garlic, previously passed through a press, and a pinch of ground red and black pepper to the minced meat. I added a little more dried Provençal herbs to make the finished meatballs more flavorful. Knead everything thoroughly, leave for a couple of minutes so that the salt and spices are evenly distributed throughout the minced meat.

Step 4

Step 4
At this time, cut the potatoes into small cubes or cubes, as you are more accustomed to.

Step 5

Step 5
Form the minced meat into small meatballs. Do not make the meatballs too large; they should be approximately the same size as potatoes so that all components are cooked at the same time during cooking.

Step 6

Step 6
Bring the broth to a boil. The recipe used chicken broth, but you can also use vegetable broth or plain water. Place the potatoes and meatballs in a saucepan, add salt to taste and after boiling again, reduce the flame to moderate and cook under a closed lid until all ingredients are cooked. It will take approximately 15-20 minutes.

Step 7

Step 7
Meanwhile, prepare the roast. Peel the onions and carrots. Rinse the vegetables. Cut the bell pepper, carrots and onions into randomly small pieces (the carrots can be grated).

Step 8

Step 8
Heat a small amount of vegetable oil in a frying pan. Send the chopped vegetables to fry. Stirring, cook to desired degree of browning. I usually only lightly sauté the vegetables until the onions are translucent.

Step 9

Step 9
Wash the sorrel thoroughly and cut into strips. Beat the eggs in a separate container until smooth.

Step 10

Step 10
When the potatoes and meatballs are ready, increase the heat under the pan. Add the roast to the soup.

Step 11

Step 11
After boiling, add sorrel.

Step 12

Step 12
Next, pour in the egg in a thin stream and at the same time stir it into the soup with a fork or spoon to make lace. Add finely chopped herbs and when the first signs of boiling appear, remove the pan from the heat.

Step 13

Step 13
Ready! When serving, add ground allspice and sour cream to the soup.

Additional rubrics

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