Prepare the Meatballs
- 1
In a large bowl, combine 300 g beef minced, 1 medium onion (finely chopped), 1 egg, and 3 tbsp rice.
- 2
Season the mixture with salt and pepper.
- 3
Form small meatballs, approximately walnut-sized, and set aside.
Meatball Soup
1 hrs 0 min·60 Views
Enjoy a comforting bowl of hearty meatball soup that combines tender beef meatballs, nutrient-rich vegetables, and a velvety egg-yoghurt liaison. This traditional recipe delivers a warming, flavorful broth perfect for a family dinner or a cozy night in.
Allergens
Halal
Gluten-Free
1,330kcal
4 Portions · 3,466 g
Protein
81 g
Carbohydrates
77 g
Fat
74 g
Fiber
14 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Beef Minced300 grams
- Onion (medium)1
- Egg1
- Rice3 tablespoons
- Carrots2
- Potato1
- Zucchini (small)1
- Onion1
- Celery Stalk1
- Parsley
- Sunflower Oil2 tablespoons
- Egg Yolk1
- Yoghurt3 tablespoons
- Salt
- Pepper
- Water1 liter
Sauté the Vegetables
- 4
Dice 2 carrots, 1 potato, 1 small zucchini, 1 onion, and 1 celery stalk.
- 5
In a large pot, heat 2 tbsp sunflower oil over medium heat.
- 6
Add the diced vegetables and sauté for 5–7 min until they begin to soften.
7 min
Simmer the Soup
- 7
Pour in 1½ liters water into the pot and bring to a boil.
- 8
Carefully add the prepared meatballs to the boiling soup.
- 9
Reduce the heat and let the soup simmer for 30 min until the meatballs and vegetables are fully cooked.
30 min
Prepare the Egg-Yoghurt Liaison
- 10
In a small bowl, whisk together 1 egg yolk and 3 tbsp yoghurt.
- 11
Slowly temper the mixture by adding a few spoonfuls of hot soup, whisking continuously.
- 12
Stir the warmed liaison back into the soup.
Finish and Serve
- 13
Stir in freshly chopped parsley.
- 14
Adjust the seasoning with additional salt and pepper if needed.
- 15
Serve the soup hot and enjoy the rich, comforting flavors!
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