Vegetable soup with meatballs: a detailed description and preparation methods. Vegetable soup with meatballs Vegetable soup with meatballs step by step

24.07.2021

Vegetable soup with meatballs is the perfect recipe for the everyday menu. Prepare from the simplest ingredients and, most importantly, this dish takes only 30 minutes to cook. The recipes for such a soup are so elementary that any culinary specialist can master its preparation.

Many of the recipes below are suitable for kids' menus. Especially pay attention to the soups-puree, kids love them very much.

You can add any kind of vegetables to vegetable meatball soup. Therefore, each recipe can be adjusted to taste by adding or replacing some vegetables. Also, meatballs can be made from different types of meat or, for a change, add cottage cheese or hard cheese to the minced meat.

For lovers of creamy soups, you can add processed cheese to the soup 10-15 minutes before the end of cooking.

And if you didn't have any meat at all, cook a soup with hard cheese meatballs. Your loved ones will certainly appreciate it.

How to Make Vegetable Meatball Soup - 15 Varieties

Vegetable soup with meatballs and curry

This soup recipe is slightly spicy and warming, which will be very useful for the cold season.

Ingredients:

Meat 300 g
Basil 1 small bunch
Tomato juice 2 tbsp l
Sweet pepper juice 2 tbsp l.
Egg 1 pc
Carrots 1 pc
Potatoes 2 pieces
Cauliflower 100 g
Sweet pepper 1 pc
Millet 1 tbsp. l.
Vegetable oil 1 tbsp. l.
Butter 1 tbsp l.
Curry 0.5 tsp
Bay leaf 2 pcs
Broth greens (optional)
Salt, pepper, herbs to taste

Preparation:

Skip the meat for minced meat with onions. Add tomato and sweet pepper juice, egg and finely chopped basil.

Cut the peeled carrots into small strips, peel the bell peppers and also cut into strips.

Do not discard the peel from the pepper. When cooking it, you need to put it in the soup - so it will be more aromatic.

Fry carrots and bell peppers in a mixture of butter and vegetable oils in a saucepan.

Add curry and sauté for a few minutes. Then pour boiling water into a saucepan. This amount of ingredients is calculated for a 1.5L pot.

When the water boils, add the chopped potatoes, add the peppers, a whole peeled onion and the stems from the herbs.

Cook until carrots and potatoes are cooked. After that, add washed millet and boil for about 7 minutes more.

Remove the stems from the herbs, the peppers and the onion from the soup.

Boil for about 10 minutes and can be served.

For legume lovers, this variation of the meatball soup will remain a favorite. And if you take ready-made canned beans, then cooking the soup will take 30 minutes.

Ingredients:

Chicken broth
Bulb onions ½ pc
Dry white beans 100 g
Potatoes 3 pcs
Minced chicken 500 g
Carrots 1 pc
Salt, pepper to taste
Greens for serving

Preparation:

Boil the beans pre-soaked overnight. Cut the potatoes into cubes and the carrots into small pieces.

Boil the chicken broth, add the vegetables and cook for about 10 minutes. In the minced meat, stir in finely chopped onion and spices to taste.

Roll meatballs out of it and send them to the soup. Then add beans, herbs and salt to taste. Bring to a boil and remove from heat.

A healthy and easy-to-cook vegetable soup with beef meatballs - a great lunch option for children and adults, it will give you a feeling of satiety for a long time.

Ingredients:

Ground beef 400 g
Egg 1 pc
Semolina 1 tbsp. l.
Onion 1 pc
Potatoes 3 pcs
Tomato 1 pc
Bulgarian pepper 0.5 pcs
Small bunch of parsley
Garlic 1 clove
Water 2.5 l

Preparation:

Pour the diced onion and grated carrots into boiling water. Form the meatballs with wet hands and set aside.

Cut the peeled potatoes into strips. Season the soup with salt and add potatoes. After boiling, add the meatballs.

Cook for about 15 minutes over low heat until the meatballs are tender. Cut the tomato into small cubes, pepper into strips, chop the parsley.

Add vegetables, herbs and finely chopped garlic to the soup. Boil for a couple of minutes and remove from heat. Infuse the soup for about 30 minutes.

A new and completely unusual vegetable soup with meatballs will surprise everyone with its flavor combination of tomatoes and subtle orange notes.

Ingredients:

Hard cheese 150 g
Fat-free cottage cheese 150 g
Oatmeal 5 tbsp l.
Ground beef 250 g
Soy sauce 1 tbsp l.
Vegetable oil 1 tbsp. l.
Flour 5 tbsp. l.
Vegetable broth 250 ml
Sauteed tomatoes 1 kg
Orange juice 250 ml
Basil 1 bunch
Milk 250 ml

Preparation:

Grate 100 g of cheese. Put cottage cheese, oatmeal and soy sauce in a bowl. Mix thoroughly until smooth.

Fry the flour in a saucepan in vegetable oil. Then pour the vegetable broth into it. Add cheese and curd mass and stir.

Boil and add tomatoes, orange juice, salt and pepper. Form meatballs from minced meat with wet hands.

Add them to the soup after boiling. Simmer under a covered lid for about 10 minutes. Hot milk, beat with a mixer until froth and pour into the soup.

When the soup boils again, add the chopped basil and the remaining grated hard cheese. Remove from heat and serve.

An insanely delicious summer light soup made from dietary ingredients, but not inferior in satiety to other soups.

Ingredients:

Ground beef 300 g
2 onions (1 - for minced meat, 1 - for soup)
Greens 20 g
Potatoes 3 pcs
Carrots 1 pc
Cauliflower 0.5 pcs
Bulgarian pepper 1 piece
Tomato 2 pcs
Dried dill stalks (optional)
Fresh dill for serving
Salt, pepper, black peppercorns and bay leaves to taste

Preparation:

Mix minced meat with chopped onion, salt, herbs. Boil 3 liters of water. Cut the peeled potatoes into small cubes and the carrots into rings. Divide the cauliflower into small inflorescences.

Put potatoes, carrots, whole peeled onion, dried dill and black peppercorns in boiling water.

Season with salt to taste and cook until the potatoes are half cooked. Roll the minced meat into meatballs and put them in the soup along with cauliflower and chopped bell peppers.

Also add bay leaves and stems from herbs. Remove the onion from the soup and simmer for about 10 minutes.

Meanwhile, skin the tomato and cut it into half rings. Soup, add salt if necessary. Boil until all ingredients are cooked.

Remove the bay leaf from it, the stems from the herbs and remove from the heat. Let it brew for 30 minutes. Serve sprinkled with finely chopped herbs.

This variant of the vegetable soup is a two course meal. At lunchtime, it can be served as a first, and for dinner as a stew.

Ingredients:

Zucchini 2 pcs
Bell pepper 2 pcs
Carrots 2 pcs
Tomato 3-4 pcs
Potatoes 4 pieces
Minced meat 500 g
Egg 1 pc
Onion 2 pieces
Tomato paste 1 tbsp
Garlic 2-3 cloves
White bread 2-3 slices
Salt, pepper, bay leaf to taste
Greens and sour cream for serving

Preparation:

Cut the courgette, peppers and potatoes into small cubes, and cut the carrots into thin rings. Fry all vegetables a little in vegetable oil.

Transfer them to a saucepan, then pour 3-4 glasses of water and cook, covered, for about 25 minutes.

Fry finely chopped onion and garlic until golden brown. Add the tomatoes cut into small cubes and the tomato paste.

Fry for a couple more minutes and transfer to a saucepan. Season with salt and pepper to taste and add bay leaf.

Add bread, egg, salt and pepper soaked in milk or water to the minced meat.

Knead the minced meat, form the meat balls and fry them on all sides in a pan. Put them in soup and cook for about 5 minutes.

Serve with sour cream, sprinkle with herbs.

If you need to make a nutritious first course, but you don't have meat in the fridge. That this option is for you. Cheese meatballs are also satisfying and quite original when served.

Ingredients:

Potatoes 3 pcs
Hard cheese 50 g
Frozen vegetables 400 g
Butter 35 g
Green onions 1 bunch
Flour 50 g
Dill greens 1 bunch
Egg 1 pc
Salt and pepper to taste

Preparation:

Put the potatoes cut into small cubes in boiling water. Bring to a boil and add frozen vegetables.

While the soup is boiling, grate the cheese and butter into a bowl. Stir in flour, egg. This dough must be refrigerated for 30 minutes.

Chop green onions and dill thinly. Season the soup with salt and pepper. Roll the cheese dough into balls and put them in the boiling soup.

Then reduce heat and cook for 10 minutes. Place the chopped greens 5 minutes before the end of cooking.

Soup cooked in a multicooker is distinguished by its rich taste. This soup is perfect for baby and diet food.

Ingredients:

Water 5 tbsp
Minced meat 400 g
Egg 1 pc
Rice ½ tbsp
Onion 1 pc
Potatoes 2-3 pcs
Carrots 1 pc
Small bunch of greens
Salt, black pepper, peppercorns, bay leaf to taste

Preparation:

Cut the potatoes into small pieces. Grate the carrots and chop the onion into small cubes. Mix the minced meat with the washed rice and egg.

Add salt and pepper and stir well. Form meat balls with wet hands. Pour boiling water into a multicooker.

Add vegetables and meatballs, salt and black peppercorns. Turn on the soup option for 30 minutes.

After turning off the multicooker, add chopped herbs and bay leaves. Insist for a couple of minutes and you can pour the soup in portions.

A healthy diet is impossible without vegetables. Light vegetable soup is suitable for this type of food, and turkey meatballs will add satiety and nutritiousness to the soup.

Ingredients:

Chicken broth 2.5 l
Bell pepper 1 pc
Egg 1 pc
Onions 1 pc
Turkey mince 300 g
Carrots 1 pc
Greens
Celery stalk 2 pcs
Salt and pepper to taste

Preparation:

In boiling chicken broth, put whole peeled onions, as well as chopped carrots, bell peppers and celery.

In the meat twisted in a meat grinder, add the egg, salt and pepper, mix and form the meatballs.

Throw the meatballs into the soup and cook until tender. Serve with any greens.

Delicate, creamy puree soup is suitable for a children's menu. And also will appeal to lovers of a light menu.

Ingredients:

Carrots 1 pc
Zucchini 2 pcs
Minced meat 300 g
Egg 1 pc
Onion 1 pc
Milk ½ cup
Wheat bread 2 slices
Broth (beef, chicken)
Hard cheese for serving
Salt and pepper to taste

Preparation:

Put diced courgettes, grated carrots and finely chopped onions in a saucepan.

Pour all the vegetables with broth and cook, after boiling, for about 15 minutes.

At this time, prepare the minced meat, add bread soaked in milk, an egg, salt and pepper.

Mix thoroughly and roll into meatballs, which must be steamed until tender. When the vegetables and meatballs are ready.

Beat the soup with a blender, add salt and pepper.

The thickness of the soup needs to be regulated by the amount of broth.

Pour the soup into portions, put the meatballs on top and sprinkle with grated hard cheese.

Prepare this meatball soup and serve it as the author recommends, with an egg-cheese spread and rye bread. Nobody gets up from the table not full!

Ingredients:

Minced meat 300 g
2 onions (1 - for minced meat, 1 - for soup)
Potatoes 3 pcs
Carrots 1 pc
Egg 1 pc
Tomato 2 pcs
Bulgarian pepper 1 piece
Mayonnaise 1 tbsp l.
Breadcrumbs 2 tbsp l.
2 tbsp butter l.
Salt, pepper, bay leaf to taste

Preparation:

Cut the potatoes into small cubes. Grate the carrots on a coarse grater. Cut sweet peppers, onions and tomatoes into small cubes.

Put the potatoes in boiling water and cook for 10 minutes.

Since the soup is cooked without bone or meat, it is recommended to sauté the vegetables in butter for an aromatic taste.

At this time, it is necessary to make a sautéing: fry the onion and pepper in butter, then add the carrots.

Fry for a couple of minutes and add the tomatoes. Fry until golden brown. Add tossing to the potatoes and simmer over low heat.

Twist the minced meat with the onion, add salt, pepper, bread crumbs and an egg.

Knead well, roll the meatballs and cook in a separate saucepan in lightly salted water for about 5 minutes.

Then put them to the soup, and strain the resulting broth and also pour into the soup.

The secret of this recipe is that the meatballs are cooked separately from the soup, making the broth clear and delicate in taste.

Season with salt, season to taste and simmer over low heat for about 10 minutes. Recommended to be served with rye bread and egg and cheese spread.

This soup is an interpretation of sorrel soup, but not very rich. It turns out to be very tender and nutritious, as a soup with meatballs.

Ingredients:

Chicken fillet 400 g
Zucchini 400 g
Onion 2 pieces
Sorrel 1 bunch
Garlic 2 cloves
Potatoes 4 pieces
Carrots 2 pcs
Salt, black pepper
Milk 200 ml
Parsley
Curry 1.5 tbsp l.
Meatball flour
Vegetable oil

Preparation:

Pass one onion through a meat grinder along with the meat. Salt and pepper the minced meat and add ½ teaspoon curry seasoning and knead well.

Roll the meatballs, roll in flour and boil for 25-30 minutes in salted water. Then remove them from the broth with a slotted spoon.

Finely chop the second onion and garlic. Cut the carrots into rings, and the courgettes and potatoes into cubes. Chop the sorrel and parsley.

In a saucepan, fry the carrots and onions in a little oil for about 10 minutes, then add the zucchini and fry over medium heat for about 5 minutes.

In a separate saucepan, boil the potatoes and crush them until mashed.

Pour vegetable and mashed potatoes into the boiling broth in which the meatballs were cooked.

Stir, add 1 tsp. curry, milk and, if necessary, salt and pepper. Boil, reduce heat and cook for no more than 5 minutes.

Pour the soup into bowls, arrange the meatballs and sprinkle with herbs.

If you are tired of soups with meat. Make a cheese and meatball soup. It is incredibly easy to prepare and has a delicate flavor. Also suitable for children's menus.

Ingredients:

Potatoes 3 pcs
White cabbage ¼ pcs
Bulgarian pepper ¼ pcs
Onion 1 pc
Carrots 1 pc
Parsley 1 bunch
Green onions 1 bunch
Chicken fillet 300 g
Hard cheese 50 g
Salt, pepper and bay leaf to taste

Preparation:

Cut the potatoes into small cubes and finely chop the cabbage.

Cut half the onion and bell pepper into small cubes, and cut the carrots into small bars.

Put potatoes and cabbage in a saucepan, cover with water, add salt and bay leaf and send to the fire.

Bring to a boil, covered and reduce heat. Put the meat, the other half of the onion and some greens in a blender and grind everything into minced meat.

Grate finely grated hard cheese, a little pepper and salt into the minced meat. Mix thoroughly and form into balls with wet hands.

Once the potatoes are half cooked, add the chopped onions and carrots to the soup. Cook for about 5 minutes, then add pepper and meatballs.

Once the meatballs have surfaced on top of the soup, simmer for about 7 more minutes and remove from heat.

If necessary, add salt and add your favorite spices, black pepper and chopped herbs two minutes before the end of cooking.

Infuse the soup for about 10 minutes and can be served.

The taste of this soup is exquisite and unusual. The highlight of this recipe is ginger, it goes well with all the ingredients. Even an inexperienced chef can cook such a masterpiece.

Ingredients:

Pumpkin 500 g
Carrots 1 pc
Onion 1 pc
Small piece of ginger (walnut size)
Potatoes 2 pieces
Minced chicken 300 g
Sweet paprika 0.5 tsp.
Salt, pepper to taste

Preparation:

Cut the peeled vegetables into small cubes. Squeeze the ginger through a press.

Put the pumpkin, potatoes, carrots and onions in a saucepan and cover with water so that it slightly covers the vegetables.

Cook until vegetables are cooked over medium heat. Then add paprika, ginger, salt and pepper. Beat the soup with a blender.

Add salt and pepper to the minced meat to taste and form meat balls. Cook them in a separate container or steam.

Pour the soup into portions, lay out the meatballs and garnish with herbs.

The multi-colored dumplings in this soup will not leave anyone indifferent, especially children. Delight your loved ones with a fun, mouth-watering and hearty vegetable soup with meatballs and dumplings.

Ingredients:

Chicken broth 3 l
Minced meat 300 g
Fresh carrots 1 pc
Boiled carrots (can be made from broth) 1 pc
Onion 1 pc
Frozen peas 100 g
Eggs 2 pcs
Semolina 150 g
Asparagus 100 g
Small pasta 70 g
Salt, black pepper to taste
Olive oil
Greens for serving

Preparation:

Pour finely chopped and fried onions into the minced meat.

Also add egg, salt, pepper and mix thoroughly. Shape the meatballs with wet hands.

Grate one fresh carrot and squeeze out the juice with cheesecloth. Add an incomplete glass of hot broth and a little salt.

Add 1 egg, semolina and 1 tbsp. l. olive oil. Knead the dumpling dough. If the dough is too thin, add 1 tbsp. l. flour.

You can make a soup with colorful dumplings. To do this, divide the dumpling dough into 3 equal parts. Add carrot juice to one, beet juice to the second, and spinach juice to the third.

Cut boiled carrots into cubes. Add frozen vegetables to boiling broth, boil again and add meatballs.

Boil until boiling. Form the dumplings with two teaspoons and pour into the soup, after dipping the spoons in the boiling soup.

Pour some small pasta into the soup and cook until tender. At the very end, add boiled carrots and cook for another two minutes. Remove from heat.

Serve the soup sprinkled with herbs.

Ingredients:

Water 1 liter
onion 1 pc
carrots 1 pc
rice 1 glass
minced meat 300 gr
salt to taste
white cabbage 200 gr
green peas 100 gr
a bunch of dill or parsley

Pour water into a saucepan. Add potatoes, diced, but not very large. Proceed to cook the soup.

Pour the broth into a saucepan. Add the diced potatoes, but not very finely. Proceed to cook the soup.

Chop one onion and carrot shallowly and place in a saucepan. When the soup boils, add the well-washed rice and stir to prevent the rice from sticking to the bottom of the pan.

Before you start cooking the soup, prepare the minced meatballs. To do this, put the mixed minced meat (I have pork with beef) through a meat grinder with one onion. Salt to taste and stir well. Form small meatballs and lower them into boiling soup.

Add green peas and chopped white cabbage.

How to cook vegetable soup with meatballs so that it is healthy for children and tasty, or just suitable for dietary meals for adult family members? This question worries many housewives, because too fatty or fried food is unhealthy, and you really want to please your family with something tasty, nutritious and necessarily useful for a growing body.

In today's recipe for soup with meatballs and vegetables we have included, in addition to the traditionally used potatoes, vegetables such as squash, carrots and bell peppers. We suggest not stewing them in a pan, but immediately putting them in a boiling soup - this will save more vitamins in vegetables. We do the same with meatballs. But if you see no reason for yourself to follow a diet, you can, for example, lightly fry the meatballs and vegetables, and only then put them in a boiling soup. For minced meat, you can use any meat, but poultry is preferable.

Ingredients for Vegetable and Meatball Soup

Minced meat or meat	350-400 g
Young zucchini	1 PC
	3-4 pcs
Bell pepper	2 pcs
Onion	1 PC
Garlic	2 slices
Carrot	2 pcs
Greens	1 bundle
Bay leaf	2 pcs
Salt	taste
Condiments	taste

Cooking step by step with a photo of soup with vegetables and meatballs

Wash the zucchini, always young, and cut into cubes.
Peel the bell peppers and also cut them into cubes or strips.
Then cut other vegetables - potatoes, carrots and onions - into wedges or cubes.
If you don't have minced meat, but a piece of meat, twist it through a meat grinder.
Season the minced meat and pepper, add finely chopped herbs and stick on the meatballs.
Place a 3 liter saucepan on the fire and add 2 liters of purified water.
When the water boils, put the potatoes in it and cook for 10 minutes.
Then add the chopped carrots and zucchini. Cook the vegetables for another 5 minutes. The fire should be medium.
Now add the bell peppers.
As soon as the soup starts to boil again, add the onion and cook for another 5-7 minutes.
At this point, add the meatballs to the soup and season with salt.
As soon as the meatballs rise, cook the soup for another 5 minutes, placing the bay leaf in it. Let the soup steep before serving.

Serve the diet soup with finely chopped parsley or dill. Serve the sliced bread. Bon Appetit!

If there is no broth, and there is nothing to cook from here and now, but there is a little minced meat, your family will never be left without the first. Because you can make soup with meatballs and any kind of filling. For example, with potatoes and small vermicelli.

And if there are fresh vegetables in the refrigerator, then there will be not just soup, but an ordinary culinary delight. This is when the whole family first greedily sniffs the air of the kitchen, and then is in a suspiciously high spirits. Why did it happen?

For 1.5-2 liters of water. Cooking time - 50 minutes.

Ingredients

minced meat - 300-500 grams
egg - 1
onion - 1 small
vegetable oil - 2-3 tbsp. spoons
potatoes - 2 medium
zucchini (more beautiful with zucchini) - 1 long
tomato - 1
red onion - 1
bell pepper - half
carrots - 1 large (2 medium)

Preparation

Big photos Small photos

Chop the onions finely (you can use a meat grinder or finely grate). Place the chopped onion in the minced meat and beat in the egg. Stir until smooth, adding salt and pepper in the process. The minced meatball is ready - set the bowl aside.

Prepare vegetables for soup - cut into cubes:

Zucchini - large, carrots medium or small,

large potatoes, small peeled tomatoes,

ON A NOTE. To remove the skin, scald the tomato and hold for a couple of minutes, then rinse with cold water and peel.

pepper in small cubes, and onions in half rings.

Now we start to cook the soup. The main thing is the sequence of adding vegetables.

Pour vegetable oil into a saucepan and add onions. Place the saucepan over low heat to simmer the onions (do not fry!).

Then add the zucchini and simmer again for 5 minutes.

Then pepper and potatoes (simmer for 8-10 minutes).

Tomatoes come last. Season with salt and pepper and simmer again for 5 minutes.

Pour vegetables with cold water, bring to a boil and cook for 10 minutes over low heat.

Add the meatballs. You can form them both with a teaspoon and with your palms.

Cook the soup for another 5-7 minutes. And then let it brew. Serve the aromatic caviar soup with herbs and sour cream - it tastes much better with this dressing.

ON A NOTE

Meatballs can be put in soup not only raw, but also pre-fried over high heat.

You can serve sour cream and herbs separately, or you can mix finely chopped herbs and sour cream in the sauce.

If you do not have the patience and time to cook the soup in multiple stages, then lay in all the vegetables, after the onions have been stewed, pour in quite a bit of warm water, salt and pepper, simmer for 10-15 minutes under the lid, and then pour in the water and lay out the meatballs.

This will also make a very tasty soup. But something will be missing. Perhaps magic. The magic of real cooking secrets.

Homemade (beef-pork) minced meat - 500 g
Egg - 1 pc.
Onion - 1 pc.
A little flour
Potatoes - 5 pcs.
Carrots - 1 pc.
Bulgarian pepper - 3 pcs.
Tomatoes in slices in their own juice - 1 tbsp.
Garlic
Vegetable oil for frying
Pepper
Thyme

Close Ingredient stamp

I will share the recipe for the coolest soup! However, it turns out to be so thick that you can't even call it a soup. Rather, it is a cross between soup and stews. But whatever you call it - the dish is very tasty and beautiful! It is quick and easy to prepare, and the ingredients are simple and affordable at this time of year. Yes, autumn is rich in rains, but also in vegetables! :)

Well, let's get started! Let's prepare this vegetable soup with meatballs for 4 (large!) or 6 (standard) portions.

Making meatballs!

We take 500 g of homemade (beef and pork) minced meat. On a coarse grater, rub 1 small onion into it. Add 1 egg. We knead everything. Add salt and black pepper to taste. Mix thoroughly again. We roll the meatballs, and to do this faster, we moisten our hands with water. Dip them in flour. And fry in hot vegetable oil. Almost ready to keep in shape. We put it aside.

Cooking vegetables

We peel 4-5 large potatoes, 1 rather large carrot, 3 bell peppers and a few cloves of garlic. In a large deep saucepan, heat the vegetable oil, fry the garlic chopped into slices, add medium-sized slices of potatoes, carrots and peppers. Fry everything lightly for about 10 minutes. Pour a glass of tomatoes on the vegetables in pieces in their own juice (you can buy a can of ready-made ones, or you can take a few pieces, make cuts, pour boiling water for five minutes, remove the skin, cut into pieces about 1 × 1 cm and add to the vegetables along with the juice that has come out). If necessary, add a little water and simmer, covered, until the vegetables are almost done.

And the final touch!

Add water so that it almost hides the vegetables, salt to taste and a pinch of dried thyme (you can finely chop fresh). Put the meatballs and simmer everything together for a few more minutes. Voila! We have prepared delicious and bright vegetable soup with meatballs! Bon Appetit!

Thanks to dear Alesa for the inspiration! I changed the recipe slightly to match the products I have.