Soup with mouth-watering meat or fish balls - one of the most popular soups in both adults and children. Juicy meatballs can decorate the soup cooked on any recipe - vegetable, cereals, meat or fish. It is only important to observe the rules of cooking meatballs to get soft scented balls, not tasteless lumps.

History meatballs

In Italian, the word «fricadelle» designated by small balls of minced meat or fish. It is likely that the meatballs were really in Italy, although the idea of ​​cooking ground meat can be regarded as international: dish of minced meat has almost any cuisine. Somewhere stuffing is coated with dough (Russian and Chinese dumplings Dumplings - the card of Russia Italian ravioli Ravioli: a treasure of Italian cuisine   and Ukrainian dumplings); somewhere it is fried in oil (German and French burgers burgers); where something is added to meat vegetables and cereals, and then stewed in the sauce product (meatballs, which, according to researchers, are of Turkic origin); somewhere used for stuffing (dolma, stuffed cabbage, stuffed vegetables); somewhere - baked in the oven in the form of rolls.

Popular dishes of minced meat in the world and at all times can be easily explained. For the stuffing, you can use small scraps of meat that are not suitable for cooking other dishes, besides, even from a small amount of meat, mix it with vegetables, bread and cereals, you can prepare a meal for the whole family. In addition, the meatballs are perfect for baby food and dietary. They are easy to chew, even young children, they are low-fat and easy to digest.

Meatballs are different from other dishes of minced meat in the first place that do not add to the stuffing is nothing superfluous. The size of the meatballs should be small - about a cherry, maximum - a walnut. In addition, the meatballs are most often used as a component of the first, not the second courses, although there are different options. For example, Swedish meatballs are not cooked in the broth and fried in oil, sometimes with onions. Then meatballs are served at the table with sauce and poured the sauce and stew for five minutes.

Selection of raw materials

Yet most often used as a filler meatball soup. Many housewives cook meatballs for future use by freezing them. In the future it can significantly save time on cooking soup with meatballs will take no more than fifteen minutes. However, the soup with balls of minced meat always prepared quickly, as minced meat is no need to boil for an hour or more, so that it becomes soft.

Meatballs can be prepared from any meat and even fish. Of course, all are delicious meat balls, if we use high quality raw materials: fresh beef, veal, pork or lamb, chicken or fish. And experts say that the most delicious meatballs are obtained by cooking them in a mixture of several kinds of meat, such as beef and pork or beef with pork and lamb. It is advisable not to use fatty meat to the broth is not covered unappetizing layer of fat.

When the meatballs are not designed to diet, the stuffing can add a small piece of smoked meat - it will give the dish a fantastic flavor. Especially good are the meatballs with the addition of smoked suitable for pea or bean soups.

Secrets of tasty meatballs

To Get Juicy meatballs, they usually add finely chopped onion. If you chop the onion very finely, he did not feel in the finished dish, but give the meatballs a pleasant texture and flavor. The stuffing can be added as a raw and fried onions. The second option, of course, not suitable for diet food.

Many recipes soup with meatballs in an egg stuffing is recommended to add to meatballs to keep the form while cooking. However, according to experienced cooks, this is not necessary. In contrast, the egg can coarsen the taste of meatballs, and make them overly rigid consistency. If the meat for meatballs twice through a meat grinder with a fine grid, and then knead well, the meatballs will not fall apart during cooking, even without the addition of eggs. And to ensure the integrity of the form meatballs, it recommended to make them very small - the size of a cherry or hazelnut.

The secret tenderness meatballs - in careful preparation of meat. He must be very well mixed. In the beef add a little salt and black pepper, if desired, you can use other spices. A special soft meatballs mince addition to give a small amount of bread or semolina. Half a kilogram of meat is enough to take one tablespoon semolina, adding if necessary a little liquid and leave for half an hour to semolina swollen. Munk will absorb meat juice and meatballs turn out very tender. Instead decoys can take a couple of slices of stale white bread without crusts, soak it in water or milk, gently squeeze and add to the meat.

Rules cooking

There are many recipes soup with meatballs, but the general principle of cooking is usually the same. First, you must boil the water and add the medium-sized sliced ​​vegetables (carrots, onions, peppers) or ready-made vegetable mixture. When the water boils again, should be put in the soup sliced ​​potatoes, bring to a boil and boil for a few minutes. After that you should reduce the heat and gently lowered into the boiling liquid meat balls. When all the meatballs will be in the soup, the fire should be increased to medium, add salt and cook soup dish for about fifteen minutes. If desired, for five minutes until done, you can add a handful vermicelli.

When the soup is ready, you should give it brew for five minutes under the lid, and then serve. Soups with meatballs usually served sour cream Smetana: untold riches of Russian cuisine   and fresh herbs.

Maria Bykov

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