Meatball Soup

Meatball soup

This meatball soup is great to serve as whole meal or ahead for as starter. everyone will love it!
Course soup
Cuisine Hungarian
Servings 6


  • 1 lb Iground meat chicken, pork, Turkey, or sausage
  • 1/2 onion grated
  • 1 onion peeled keep it whole
  • 3 tbsp parsley chopped
  • 1/3 cup white rice except brown, wild or basmati
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp black pepper divided by 2
  • 2 cups chopped carrot
  • 1 cup chopped celery
  • 1 cup green peas
  • 1 tbsp neutral oil
  • 1/3 cup half & half or sour-cream
  • 1 liter chicken broth plus 1 liter water
  • 1/4 cup OPTIONAL root veggies: Parsnip, kohlrabi, celery root, cauliflower, parsley root each


  • Mix the ground meat with egg, grated onion, parsley (2 Tbsp ), rice, salt & pepper together lightly, make small meatballs ( about walnut size ). Put them in a plate.
  • Add the oil to the pot, add the carrots, and fry them very lightly about 3 to 4 minutes, add the rest of root veggies (not the green peas and cauliflowers, if you are adding these to the soup). Add the whole onion, celery, 1/4 tsp black pepper, and the stock liquid. Bring the pot to the boil .
  • add the meatballs, lower the temperature and let it cook for 45 minutes.
  • Add the green peas and cauliflower now and cook for another 5 minutes. Adjust the seasoning to your liking. Also, check the liquid level, make sure it is enough for 6 people (add more chicken broth or hot water if needed).
  • Turn off the heat, temper the cream or sour-cream (Add a 1/2 cup of soup to the cream, mix it well and add it back to the soup) add it to the pot, plus tbsp. of chopped parsley.
  • It's now ready to serve.
  • Enjoy it!
Keyword one pot, soup, vegetable

GDPR Cookie Consent with Real Cookie Banner