One of the most popular dishes is the first, no doubt, soup with meatballs. The recipe for this soup is simple, and with him cope even novice mistress, and the result is always good. However, there are many options for the preparation of this first course, allowing the hosts to experiment and to treat the household every day a new soup, using for cooking the meat meatballs, the fish, the minced chicken. It is also important that such easy to cook soup can be fast enough - will appreciate this advantage primarily those housewives who do not have enough time.

What meatballs?

Meatballs called balls of any meat, cooked in a broth .  Typically, the beads do the small size - about cherries, which provides, firstly, a good bonding meatballs, and secondly - fast cooking soup .  As a rule, used for cooking meatballs minced meat, but there are many recipes for soup with meatballs of fish, chicken, turkey .  Meatballs are doing the same size, they often add onions and greens .  Usually meatballs hit the spot for children, so like soups - frequent guests at the children's table .  Kids love to fish in the soup meat balls, and their value as mothers and quick soup - the simplest version of the soup with meatballs cooked for about fifteen minutes .  However, the popular soup with meatballs and adults .  Even those who, ignoring the advice of nutritionists, does not eat first courses, in principle, as a rule, does not waive the hills fragrant meatballs on a plate .

Small cooking tricks

Spoil the soup with meatballs is not easy: it always turns out delicious, and for that we love even inexperienced hostesses. However, there are some tricks that will cook especially tasty dish. Thus, meatballs to do small and uniform size - less than two centimeters in diameter. Adding a small amount of minced soaked crumbs of white bread (no more than one-third of the volume of stuffing) or grits (just a tablespoon of minced meat on a pound) makes meatballs particularly soft and gentle. Boiled soup meatballs Meatballs: the secrets of delicate taste   must sit for five to ten minutes in a pan - this will make it taste more harmonious and "velvety".

Simple recipe

To prepare simple and quick soup with meatballs will need four or five hundred grams of minced meat, four or five medium sized potatoes, onion, carrot, sweet pepper, a handful of noodles, salt and pepper.

Stuffing can be made from any meat: beef Beef - Meat Guide , Pork, lamb, or a mixture of different species. Ready minced need to add salt and pepper. If desired, you can add minced tablespoon semolina and let stand for fifteen minutes to semolina swollen - this will make ready meatballs particularly soft and gentle. But in adding the eggs need not - meatballs due to the small size perfectly retain their shape during cooking, egg protein also makes them harsh and broth - cloudy.

While stuffing insists is necessary to prepare the vegetables: Peel the potatoes and cut into small cubes, pepper - small squares, chop onions and carrots grate. Carrots and onions can fry in a small amount of vegetable oil. After that vegetables are filled with boiling water and cook for five minutes.

From stuffing, meanwhile, need to roll small balls of equal size and throw them in a pan for vegetables. Cook the soup with meatballs need for fifteen minutes. Five minutes before the end of cooking it is necessary to add a handful of vermicelli. Ready soup needed salt to taste and serve.

How to cook meatballs

These are simple to prepare the meatballs to the sauce can supplement spaghetti or in combination with BBQ sauce sandwich. They can prepare for the future and freeze.

Ingredients:

• 500 g of ground beef or turkey
• one cup of oatmeal
• one egg
• one package of onion soup mix for French onion soup: a national delicacy

Cooking method

• In a large bowl, mix all ingredients
• Fashioned balls with a diameter of 3-5 cm
• Bake at 180 degrees for fifteen minutes or until tender.

Advice

To freeze the meatballs, they should be put on the baking paper and put in the freezer. Once hardened, stored in a sealed bag.

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