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Buckwheat soup with meatballs
Buckwheat soup with meatballs is quite a hearty, tasty soup for the whole family. It can be prepared with water, vegetable, or chicken broth. Fried vegetables give the buckwheat soup an appetizing, beautiful color. If cooking for children, you can skip frying the vegetables and add them raw into the soup, and of course, do not add pepper.
Ingredients
Show ingredients
- potatoes - 200 g;
- buckwheat - 50 g;
- ground meat - 250 g;
- onion - 1 pc;
- carrot - 1 pc;
- salt;
- spices - to taste;
- vegetable oil - 1 tbsp;
- bay leaf - 1 pc;
- herbs - 3 branches;
- water (or broth) - 1 l.
Preparation
- Lay out the necessary products for buckwheat soup with meatballs. For the meatballs, we use turkey or chicken ground meat.
- Peel the potatoes, and cut them into fairly small sticks.
- Pour the potatoes into a pot with water and broth and put on the stove. After it boils, remove the foam and reduce the heat.
- Sort the buckwheat, rinse it, and pour it into the pot with the potatoes. Add the bay leaf, cover the pot with a lid, and cook the buckwheat with potatoes for 7-10 minutes.
- Meanwhile, prepare the frying. Peel the onion from the skin and the carrot from the peel, and rinse our vegetables. Now chop the onion into small pieces, and grate the carrot on a coarse grater.
- In vegetable oil, stirring, sauté the onion with the carrot until soft.
- Transfer the frying from the frying pan into the soup with potatoes and buckwheat.
- Cut half of the onion very finely and add it to the ground meat. Mix well, then lightly pound the meat with onion against the bottom of the bowl.
- Moisten your hands in water and now form small balls from the ground meat.
- Carefully place the meatballs into the boiling soup.
- Add salt and spices. Cook the soup with meatballs for 15 minutes.
- Add herbs. The buckwheat soup with meatballs is quite ready.
- Pour the soup with buckwheat and meatballs into bowls and serve warm. Bon appétit!
