Meatball soup

Meatball soup came to Russia from Western countries, most likely from German cuisine. This is a home-made soup which is cooked easily and quickly. Moreover, meatballs are often made from available off-the-shelf minced meat.


  • Broth (chicken, meat, vegetable) - 1,3 l
  • short cut vermicelli - 1/2 cup
  • medium-size carrot – 1 piece
  • onion - 1 medium bulb
  • dill - 5 sprigs
  • olive oil – to taste
  • salt – to taste
  • freshly ground black pepper – to taste. For meatballs: minced beef, pork, turkey - 350 g
  • onion - 1 small bulb
  • white bread - 2 slices
  • milk - 100 ml
  • salt – to taste
  • freshly ground black pepper – to taste

Preparation method (receipt)

Prepare forcemeat. Cut the bread crust, cover the crumb with milk and leave for 5 minutes. Peel and finely chop the onion. Mix the minced meat, onion and the drained bread in a large bowl. Season with salt and pepper. Cover with a cling film and leave for at least 30 minutes. Peel onion and carrot. Cut the onion into small cubes and slice carrots into semi-circles. Start heating the pan of broth and bring to a boil. Heat oil in the frying pan and brown onion on a medium heat, stirring, for 5-7 minutes. Add carrot and fry for another 5 minutes. Transfer the vegetables into the saucepan of broth and cook for 5 minutes. Water your hands and shape meatballs from the forcemeat about the size of a walnut. Put the meatballs in broth and bring to a boil. Cook for 10 minutes. Pour vermicelli into the boiling soup and cook for 5 minutes stirring. Finely chop the dill and sprinkle the soup before serving.

broth chicken broth meat broth vegetable broth vermicelli carrot onion dill olive oil mince minced beef minced pork minced turkey onion white bread milk