Soupe aux boulettes de viande (meatball soup) is a hearty and comforting dish, perfect for a satisfying meal. This French-inspired recipe features flavorful meatballs simmered in a savory broth with vegetables. Here’s how to make it:
Ingredients:
For the Meatballs:
- 500g (1 lb) ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1 egg
- Salt and pepper to taste
For the Soup:
- 1 liter (4 cups) beef or vegetable broth
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium potato, peeled and diced (optional, for added heartiness)
- 1 can (400g/14oz) diced tomatoes (optional, for a tomato-based broth)
- 1 bay leaf
- 1 tsp dried thyme or rosemary
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions:
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Prepare the Meatballs:
- In a large bowl, combine the ground meat, finely chopped onion, minced garlic, parsley, breadcrumbs, Parmesan cheese (if using), and egg. Season with salt and pepper.
- Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter. You should get around 20-25 meatballs.
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Cook the Meatballs:
- Heat a tablespoon of olive oil in a large pot over medium heat.
- Add the meatballs in batches, cooking until they are browned on all sides. They do not need to be fully cooked through at this stage. Remove the meatballs from the pot and set them aside.
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Prepare the Soup Base:
- In the same pot, add another tablespoon of olive oil if needed. Sauté the chopped onion, carrots, and celery until softened, about 5 minutes.
- Add the diced potatoes (if using) and cook for a few more minutes.
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Simmer the Soup:
- Pour in the beef or vegetable broth and add the diced tomatoes if using. Bring to a boil.
- Add the bay leaf and dried thyme or rosemary. Reduce the heat and let it simmer for about 10 minutes, or until the vegetables are tender.
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Add the Meatballs:
- Gently add the browned meatballs back into the pot. Simmer for an additional 10-15 minutes, or until the meatballs are cooked through and the flavors are well combined.
- Remove the bay leaf and adjust seasoning with salt and pepper.
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Serve:
- Ladle the soup into bowls and garnish with chopped fresh parsley or basil.
Tips:
- Variations: You can add other vegetables like peas, green beans, or corn to the soup.
- Broth: For a richer flavor, you can use homemade beef broth or add a splash of red wine to the broth.
- Meatballs: To make the meatballs ahead of time, you can freeze them before cooking. Just add them frozen to the simmering soup and cook until done.
Enjoy your soupe aux boulettes de viande! It’s a hearty, flavorful soup that’s sure to warm you up on a chilly day.
