Meatball Soup
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
The key to this soup is properly made meatballs. To keep them tender, mix the mince well and avoid overcooking. Add the vegetables after the water boils and cook for exactly 15 minutes to preserve their shape and crunch. For a richer broth, add a bay leaf and allspice with the meatballs.
Prep the Mince
Season 250 g (about 1 cup) of beef mince with salt and pepper to taste (around ½ tsp salt and ¼ tsp pepper). Knead thoroughly with your hands until smooth and elastic.
Form the Meatballs
Roll the mince into small balls about 1 inch (2–3 cm) in diameter. Keep them uniform for even cooking. Wet your hands with water to prevent sticking.
Prep the Vegetables
Finely shred 180 g (about 2 cups) of white cabbage. Break 120 g (about 1.5 cups) of cauliflower into small florets. Cut 100 g (about ¾ cup) of green beans into 1-inch pieces.
Bring Water to a Boil
In a pot, bring 1000 ml (about 4 cups) of water to a boil. Add a bay leaf and allspice if desired.
Add Meatballs and Vegetables
Carefully drop the meatballs into the boiling water, stirring gently to prevent sticking. Then add the shredded cabbage, cauliflower, and green beans. Bring back to a boil.
Cook and Serve
Simmer over medium heat for 15 minutes until the vegetables are tender and the meatballs are cooked through. Taste for seasoning and adjust. Ladle into bowls, garnish with fresh herbs, and serve.
CHEF'S TIP
Choose Fresh Beef Mince
Use mince with around 10–15% fat for tender meatballs. If it's too dry, add 1–2 tablespoons of cold water or milk to keep them juicy.
Make Uniform Meatballs
Roll the mince into balls of about 1 inch (2–3 cm) in diameter so they cook evenly. Wet your hands with water to prevent sticking.
Slice Vegetables Thinly
Shred the white cabbage as finely as possible, break cauliflower into small florets, and cut green beans into 1-inch pieces. This ensures quick, even cooking and a pleasant crunch.
Don't Overcook
After adding the vegetables and meatballs, boil for exactly 15 minutes — that's enough to soften the vegetables and cook the meat. Overcooking will make the vegetables mushy and the broth cloudy.
SUBSTITUTIONS
Add your taste
- Replace Beef Mince with Chicken or Pork Chicken mince gives lighter meatballs, while pork adds a richer, fattier flavor. Cooking time stays the same.
- Add Other Vegetables Potatoes, carrots, or zucchini are great additions. Dice them and add with the cabbage to make the soup heartier.
- Make a Vegetarian Version Replace meat mince with mushroom or soy mince and use vegetable broth — a light, meat-free alternative.
- Use Frozen Vegetables If fresh vegetables aren't available, use a frozen mix (broccoli, cauliflower, green beans) — reduce cooking time to 10 minutes.
HOW TO STORE
How to Store Meatball Soup
Let the soup cool to room temperature, then transfer to an airtight container. It keeps in the fridge for up to 3 days. When reheating, avoid boiling vigorously to keep the meatballs intact. You can freeze portions without the vegetables (only broth and meatballs), adding fresh vegetables when reheating. Freeze for up to 2 months.
GOOD TO KNOW