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Meatball and Noodle Soup
Meatball and noodle soup is prepared with pork, chicken, turkey, beef, canned meat, mushrooms, or minced meat—either meat or fish. The dish is complemented with vegetables, aromatic spices, and herbs. The soup is especially tasty and tender when made with chicken and pork mince. Homemade noodles require effort and time to prepare, but the soup cooks very quickly with them. For flavor, we add raw carrot with onion to the first dish, and for aroma, plenty of chopped parsley and dill.
Caloric value: 173 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- flour – 200 grams (+ for rolling out the dough);
- chicken eggs (small) – 4 pieces;
- meat mince (chicken and pork) – 300-330 grams;
- onion (larger than average) – 1 piece;
- carrot (small) – 1 piece;
- dill – 4 sprigs;
- parsley – 4 sprigs;
- bay leaf – 1 piece;
- sweet paprika – 1 teaspoon;
- ground pepper;
- salt.
Preparation
- In a bowl, pour in the flour, create a depression in the middle, crack the eggs (3 pieces), and sprinkle with salt (1 pinch). If using large chicken eggs, only 2 pieces are needed.
- Mix with a spoon, pressing the yolks.
- Once the dough becomes thick, use your hands to knead it. Mix well until all the flour is used up and the mass becomes dense.
- Divide the prepared dense dough into 4 parts, roll each part into very thin layers and leave it on the table or a towel for 30 minutes to dry slightly. While rolling out, constantly sprinkle the dough with flour, which will make the mass even denser and achieve the desired consistency.
- After 30 minutes, cut the thin layers into 4 long strips, stack them on top of each other, and slice thinly with a sharp knife. After slicing, separate the noodles to prevent them from sticking together. This amount of flour will yield noodles for 8-9 servings, so the leftover can be dried, placed in a container, and used as needed.
- While the water (1.5 liters) is heating, finely chop the peeled onion (2/3 parts) and grate the peeled carrot coarsely.
- Add the prepared chopped vegetables to the water, add the bay leaf, salt, and cook over medium heat for 5-6 minutes while preparing the meatballs.
- In a bowl, combine the prepared chicken and pork mince, finely chop the remaining onion and add it to the bowl.
- Crack an egg, sprinkle with pepper, paprika (1/2 tsp), and salt.
- Mix the meatball mixture well and lightly beat it (drop the mixture onto the bottom of the bowl).
- From the prepared meat mixture, form small balls by hand (15-16 pieces). Occasionally wet your hands in warm water.
- In the pot with the onion and carrot, add the meatballs one at a time, taste for salt, and cook over medium heat for 10 minutes. Add the remaining paprika and a little ground pepper.
- Add the homemade noodles (2 handfuls) to the pot.
- Finely chop the herbs, add them to the soup, and cook for 5-7 minutes until the noodles are soft. Constantly check for readiness; it's better to undercook slightly, otherwise the dish will become very thick. The delicious soup is ready.
- Serve the aromatic meatball and noodle soup in deep bowls immediately with homemade flatbreads or crispy bread.
Cooking tips
- Such a quick soup recipe can also be made with chicken breast. Cut it into small pieces, add to the pot with the vegetables, and proceed as per the recipe. For pork or beef, more cooking time will be required.
- To make the dish richer, sauté the vegetables in oil beforehand and add them to the soup along with the meatballs.
