Meatballs without Eggs

by Editorial Staff

Very light and tasty meatballs for soup, stewing or roasting. Let’s look at the egg-free meatball recipe right now!

Summary

Cook Time	1 hour
Total Time	1 hour
Course	Main Dish
Servings (Default: 3)

Ingredients

Instructions

Chop the potatoes, carrots, and onion. Bring the 2 liters of broth to a boil over high heat. Once boiling, add the vegetables and salt to taste. Reduce heat to medium and cook for 10 minutes.
In a bowl, combine the minced meat with salt and pepper to taste. Mix for about 1 minute until well combined.
Form the mixture into meatballs using wet hands.
Carefully add the meatballs to the soup. Cook over medium heat for 15 minutes until the meatballs are cooked through.
Add your choice of noodles, rice, or buckwheat to the soup. If using noodles, cook for 8-10 minutes; if using rice or buckwheat, cook for 15-20 minutes, until tender. Serve in bowls with the soup, garnished with fresh herbs.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.