Meatball Soup Recipe
Who doesn’t like meatballs? Using them as ingredients in soups will open up not just almost infinite possibilities but the heart of our beloved ones too.
As I currently have a little time, I was looking on the internet yesterday. Attempting to find fresh, fascinating tips, inspiring meals that I have never tried before, to delight my loved ones with. Hunting for a long time unfortunately could not find too many interesting stuff. Just before I wanted to give up on it, I stumbled on this tempting and easy treat simply by chance on Suncakemom. The dessert looked so delicious on its image, it called for rapid action.
It was not difficult to imagine how it is made, its taste and just how much my hubby might love it. Mind you, it is quite simple to please the man when it comes to desserts. Anyhow, I went to the webpage and simply followed the step-by-step instuctions which were coupled with impressive graphics of the process. It just makes life quite easy. I could suppose it’s a bit of a effort to shoot photographs down the middle of cooking in the kitchen because you typically have sticky hands so I seriously appreciate the time and effort she put in for making this post and recipe conveniently followed.
With that in mind I am empowered presenting my very own recipes similarly. Many thanks the thought.
I was fine tuning the main recipe create it for the taste of my family. I must mention it had been an awesome outcome. They prized the taste, the structure and enjoyed having a delicacy like this in the middle of a busy week. They basically wanted more, many more. Thus the next time I’m not going to commit the same mistake. I am gonna multiply the quantity .
If you liked this meatball soup recipe you may find more like this at SunCakeMom
Pour oil into a saucepan and heat it up.
Dice up one onion, carrot and celery stalk.
Add them onto the hot oil with salt and saute until the onion get a glassy / translucent look.
Turn heat down to low and slowly fry them until the onion caramelizes and gets a golden brown color.
Add the peas, green beans, mushroom, carrot, bay leaf and lemon juice.
Fill the pot up with water, add the salt and turn the heat up. When it starts to boil reduce the heat until the meatballs are placed in as well.
Mix the egg with the minced meat and salt.
Make the meatballs and place them into the soup.
Turn the heat up again until it starts to simmer then reduce the heat.
Cook it for 15 minutes or until the meatballs’ inside temperature reaches 145°F / 63°C.
When everything is done, mix in the sour cream or in case of that just cream.
Let it sit for a couple of minutes before serving.