Lately I’ve been reconsidering how to make soup. I avoid unhealthy combinations but keep the good taste of the final product. I make soups without potatoes, rice, pasta, if I have meat I don’t add eggs and vice versa. They turn out wonderful, tasty, digestible and non-fattening soups. I hadn’t eaten meatball soup for a long time because it would have meant breaking my cooking rules: if the soup has meat, it doesn’t have egg, and in the classic meatball soup recipe, meatballs are a mixture of meat and egg. A few days ago, however, a friend revealed to me a chef’s trick: meat-only meatballs, without eggs. Add a little water to the minced meat and knead well until the meat becomes sticky. I said: what does it cost me to try? At worst I settle for a delicious minced meat soup. They turned out some perfect meatballs! I had a pint of country poultry soup in the freezer, some simple vegetables, and I made a wonderful no-rules meatball soup.
Ingredients:
- 400 grams of turkey meat (breast and leg)
- A large onion
- A large carrot
- A fist-sized piece of celery
- 2-3 handfuls of green beans
- A bundle each of fresh parsley and dill
- 1 liter of poultry soup
- 1 liter of water
- A teaspoon of sweet paprika
- A teaspoon of turmeric
- Half a teaspoon of ground pepper
- A teaspoon of salt
- A teaspoon of duck lard
Method of preparation
Grate the onion, carrot and celery, chop the greens. Chop the meat, add salt, pepper and a few spoons of water, then knead well until it absorbs all the water and becomes sticky. Leave to rest for 10-15 minutes, then add half of the chopped green leaves, form the meatballs with wet hands and place on a plate. We return to the vegetables, which are gently sautéed in duck fat, then the bird stock and water are added. We also put the bean pods, and when it starts to boil, we also put the meatballs lightly, one by one. Let it boil on low heat for a few minutes, add the spices, the rest of the green leaves, turn off the heat and put the lid on. Ready. Simple and tasty.
