Soup with Meatballs and Mushrooms.

by Editorial Staff

Champignons are available at any time of the year, so fans of mushroom soups are incredibly lucky. Such a soup can be prepared as soon as your heart desires. In this case, you will definitely need a trick on how to make mushroom soup many times more aromatic and satisfying. We simply fry the miniature minced meatballs separately and then add them to our delicious soup. Very tasty!

Cook: 1 hour

Servings: 8

Ingredients

  • Champignons – 400 g
  • Potatoes – 290 g
  • Carrots – 290 g
  • Onions – 160 g
  • Green onions – 10 g
  • Salt to taste
  • Ground black pepper – to taste
  • Water – 1.5 l

For the meatballs:

  • Minced pork – 200 g
  • Garlic – 2 cloves
  • Fresh parsley – 15 g
  • Egg (small) – 1 pc.
  • Salt to taste
  • Ground black pepper – to taste
  • Vegetable oil – 3 tbsp

Directions

  1. Chop the parsley finely. Peel the garlic cloves and chop or pass through a press.
  2. Add the egg, chopped herbs, and minced garlic to the minced meat. Season with salt and pepper to taste. Mix well and beat lightly by lifting the minced meat with your hand and tossing it back into the bowl. Thanks to this action, the minced meat will become denser. Put it in the refrigerator for 10-15 minutes.
  3. Shape the minced meat into small meatballs with slightly damp hands. I got 17 pieces.
  4. You can fry the meatballs right away in a heavy-bottomed saucepan in which the soup will be cooked. But I don’t have one. I warmed up the oil in a skillet and sautéed the meatballs on both sides over medium heat until golden brown.
  5. Transfer the sautéed meatballs to a paper towel to absorb the excess oil.
  6. Peel the onions and carrots. Cut the onion into half rings. Cut the carrots into cubes.
  7. Then I poured the oil left over after frying the meatballs from the frying pan into the cauldron for making soup (if you fried the meatballs already in the saucepan, then skip this step and fry in the same oil). Heat oil and sauté chopped vegetables (carrots and onions) for 5-6 minutes over low heat.
  8. Cut the champignons into slices. Add to vegetables. Stir and continue to fry for another 5-6 minutes over low heat.
  9. Peel potatoes, cut into cubes, and add to the rest of the ingredients.
  10. Photo of the recipe: Soup with meatballs and mushrooms – step # 11 Pour in 1.5 liters of boiling water. Stir and bring to a boil.
  11. Season with salt and pepper to taste. Bring to a boil. Cook covered over low heat for 10-15 minutes, until potatoes are tender.
  12. Dip the fried meatballs into the soup. Stir and bring to a boil. Boil for 4-5 minutes over low heat.
  13. Soup with meatballs and mushrooms is ready.
  14. Chop green onions. Pour the soup into bowls, sprinkle with green onions, and serve.

Enjoy your meal!

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