Mushroom soup with meatballs recipe. Mushroom soup with meatballs and quinoa. Step-by-step recipe for soup with meatballs and mushrooms

Now the fashion for first courses is returning, they are even served to guests at a dinner party. This soup will look great in deep portioned saucers, and it has the right to claim a permanent place on your family menu.
Soup with meatballs and mushrooms in a clear meat broth, in which golden slices of mushrooms and neat balls of veal meatballs float. Vegetables and herbs give the dish a rich taste. Passed carrots are responsible for the golden hue.

Soup with meatballs and mushrooms recipe with step-by-step photos

Cooking sequence:
1. Tender veal is an ideal meat for meatballs. The lack of fat makes the dish almost dietary.
2. Place a two-liter saucepan on the fire, salt the water, and add bay leaves. Grind the meat and onions in a blender until smooth mince.

3. Potatoes are cut into small cubes and placed in boiling water. The stems of parsley and dill are separated from the leaves. The stems are chopped finely and thrown into boiling water. And the leaves are cut and put aside for now. These greens are poured into the already fully prepared soup.

4. The minced meat is salted and kneaded. Tiny meat balls are then rolled. The balls are rolled repeatedly in the palms. After this, they become smooth and do not crack while the soup boils.

5. Meatballs are dipped into the soup. From this moment the process of enhanced foaming begins. You will have to stand by the pan for about five minutes, removing the foam “caps”. This is the key to the transparency of the finished soup. In addition, all harmful substances leave the meat along with the foam.

6. Grate the carrots and cut the mushrooms into slices.

Fry them at the same time. Throw into the soup when both the potatoes and meatballs are already cooked. From this point on, the soup is on the stove for another 5 minutes. Then turn off the fire and throw the remaining greens into the pan.

7. The soup is served with white bread croutons or garlic dumplings. The dish turns out to be both light and satisfying.
Soup with meatballs and mushrooms at home, simple, fast and tasty!

Ingredients:

• 400 g champignons
• 2 large potatoes
• 1 carrot
• 1 onion
• Several green onions
• Sour cream for dressing - optional
• Salt and pepper - to taste
• 200 g minced pork
• 25 g salted peeled pistachios
• 2 cloves garlic
• A couple of sprigs of parsley
• 1 egg
• Salt and pepper - to taste

Preparation:

First, finely chop the pistachios, garlic and parsley, mix with minced meat and egg, salt and pepper to taste. Then put the resulting minced meat in the refrigerator for 10 minutes. Cut the mushrooms into slices. Cut the onion into half rings, and carrots and potatoes into cubes

We take the minced meat out of the refrigerator, divide it into 18 parts and roll into small meatballs. Fry them in a saucepan with a small amount of vegetable oil until golden brown. Remove to a plate and set aside. In the same pan where the meatballs were fried, fry the onions and carrots for 6 minutes.

Then add the mushrooms and cook for another 5 minutes. Add 1.5 liters of hot water to the pan with the vegetables, add the potatoes, and bring to a boil. Salt, pepper, reduce heat, cover with a lid and cook for 10-15 minutes, until the potatoes are almost fully cooked. Then add the meatballs to the soup and heat for 5 minutes.

Ingredients:

• Potatoes 300–350 g
• Fresh champignons 250–300 g
• Ground beef 250–300 g
• Carrot 1 pc.
• Yellow onion 1 pc.
• Vegetable oil 15–20 g
• Water 2.5–3 l
• Salt, spices, herbs to taste

Preparation:

Prepare the main ingredients: cut the peeled potatoes into medium pieces, peel and chop the carrots into slices, cut the champignons into thin slices, cut the onion in half, chop one half into cubes.

Place potatoes and half an onion in a saucepan with water and cook for 10 minutes over medium heat.

During this time, make meatballs. This is done quickly, since in this case ready-made minced beef is used, which only needs to be seasoned with spices and salt. It is convenient to make meatballs with wet hands.

Add meatballs to soup, cook for 10 minutes. Also, add salt and spices according to your culinary preferences.

Fry carrots with champignons and onions in vegetable oil. This will take about 3-4 minutes over medium heat.

Then add the fried mushrooms and vegetables to the soup with meatballs. Stir and leave on fire for another 10 minutes.

All that remains is to add fresh herbs to the soup (you can use a bunch) and pour it into plates.

Ingredients:

• Minced turkey meat 400 g.
• Onions 2 pcs.
• Carrot 1 pc.
• Potatoes 2 pcs.
• Champignons 100 g.
• Table salt 3 g.
• Ground black pepper 2 g.
• Water 2.5 l.
• White bread 70 g.
• Sunflower oil 20 ml.

Preparation:

First, let's prepare the minced meatballs. If you have ready-made minced meat, then simply add it to a soaked white bun or white bread and chopped onion. If it is meat, you should grind it through a meat grinder.

Salt and pepper the minced meat ingredients to taste and mix well.

Cut the potatoes into cubes.

We cut the onions and carrots and simmer (simmer) in vegetable oil.

Pour water into a saucepan and bring to a boil. Add potatoes, onions and carrots. Cook for 10-15 minutes.

We form meatballs from the minced meat. I don't fry them. The less fried, the more dietary the dish. I try to stew and cook everything as much as possible.

Place meatballs into boiling soup.

We cut the mushrooms and put them raw in the soup.

Cook the soup until done. Salt and pepper to taste. Add fresh herbs.

In about 40 minutes our hearty soup with delicious meatballs is ready.

Ingredients:

• Forest mushrooms – 400 g
• Potatoes – 2-3 pcs.
• Carrots – 1
• Onion – 1.5 pcs.
• Minced beef – 200 g
• Salt - to taste
• Pepper - to taste
• Oil for frying

Preparation:

Pour water over the mushrooms and cook under the lid, add salt. At this time, peel and chop the potatoes and add them to the broth.

Peel the onions and carrots, chop, fry and add to the broth.

Finely chop half the onion and add to the minced meat. Add salt, pepper, mix thoroughly.

Form meatballs and place in pan.

Cook for 10 minutes, turn off and let the soup brew for 15 minutes. When serving, you can sprinkle with herbs.

Ingredients:

• Mushrooms (dried) - 150 g per 2.5 liters of water
• Minced meat – 300 g
• Potato
• Greenery
• Spices

Preparation:

Soak dried mushrooms. We wash them and then boil them.

Take minced meat, add spices. Make meatballs the size of a walnut.

Boil the meatballs in salted water.

Place the boiled meatballs in mushroom broth, to which potatoes have already been added. Let them boil for 8-10 minutes. Add greens.

Quinoa appeared relatively recently in our family diet, but it has taken root surprisingly well! If we talk about soups, I like vegetable and mushroom soups the most and most often cook them with it.

I’ll show you a version of dried wild mushroom soup with minced meatballs. Chicken, beef and mixed pork and beef or pork and chicken are suitable as minced meat.

Prepare the ingredients according to the recipe list.

Rinse the dried mushrooms and soak in water for about one hour, or until they are spread and soft. I have an assortment of forest mushrooms dried in an electric dryer, so both they and the broth are relatively light. And if you have mushrooms dried in the oven, then both they and the broth will be darker.

If the mushroom slices are large, then chop them into the desired size (straws or cubes).

It usually takes about an hour to cook the mushroom broth. In the second half of cooking, i.e. After 30-40 minutes, you can add the remaining ingredients to it.

Send in the quinoa first, after rinsing it. Lightly salt.

Then add finely diced onion to the mushroom soup.

Form the minced meat into round pieces and add them to the soup last. This way they won’t overwhelm the valuable, rich mushroom broth, and after being cooked in a matter of minutes, they will remain soft and tender. Don't forget to lightly salt the minced meat!

Try the prepared mushroom quinoa soup and add salt to your taste.

My husband really likes this mushroom soup with meatballs and quinoa, or rather, he likes it much more than without meatballs. I hope you enjoy it too!

When serving, add a little vegetable oil to the soup.

Step-by-step recipes for an incredible soup with meatballs and forest mushrooms, fresh and marinated with potatoes, rice and frozen vegetables in a slow cooker, on the stove and in pots

2018-03-12 Yulia Kosich

Grade
recipe

2701

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

9 gr.

Carbohydrates

7 gr.

132 kcal.

Option 1: Classic recipe for soup with meatballs and mushrooms

Light, but at the same time satisfying soup with meatballs and mushrooms is suitable for any menu. If you want to make it fattier, use pork. If you want to prepare a dietary option, include chicken or fish in the recipe. And for those who like sharper and deeper flavors in their first courses, take pickled mushrooms.

Ingredients:

• small carrots;
• two small onions;
• 95 grams of champignons (fresh);
• two potatoes;
• one and a half liters of filtered water;
• 250 grams of pork;
• spoon of vegetable oil;
• salt pepper;
• a third of a bunch of dill.

Step-by-step recipe for soup with meatballs and mushrooms

Peel and wash the pork pulp. Cut into pieces. Also peel one onion.

Grind the meat and onion in a blender or meat grinder. Knead the resulting minced meat with your hands for several minutes, adding a pinch of salt and a spoonful of water. This will make it juicier. Place the mixture in the refrigerator.

Chop the mushrooms and onions finely. Grate the carrots.

Heat odorless oil in a frying pan. Throw in carrots, mushrooms and onions. Fry for 5-6 minutes. The burner temperature is medium.

During this time, boil one and a half liters of water. Throw in small cubes of well-washed and peeled potatoes.

After 10 minutes, add the frying mixture to the pan. Mix. Add pepper. Add salt to taste.

Remove the viscous minced meat from the refrigerator. With wet hands, roll into small meatballs. Place the meat pieces into the pan.

Also chop fresh dill sprigs. Throw into soup with meatballs and mushrooms.

Simmer, covering loosely with a lid, for another 15-18 minutes. As soon as the pork balls float to the surface and lighten in color, it is enough to cook the first one for literally another 3-4 minutes.

We suggested chopping the champignons into small cubes. However, for a more beautiful presentation, it is permissible to cut them into thin slices. In addition, you can add more than just dill to the soup. Fresh parsley, cilantro or blue basil will also work well.

Option 2: Quick version of soup with meatballs and mushrooms

What do you need to do to create a quick soup? It is enough to purchase ready-made minced meat and frozen vegetable mixture. And also use thin “Spider Web” vermicelli instead of potatoes, which will become soft in a few minutes.

Ingredients:

• 245 grams of minced meat (store-bought);
• 105 grams mixed vegetables (frozen);
• one and a half liters of water;
• spices "For soup";
• 95 grams of Gossamer noodles;
• coarse salt;
• 105 grams of champignons.

How to quickly cook soup with meatballs and mushrooms

Knead the prepared dough (store-bought or prepared in advance) with your hands. Make small balls. Place the preparations on a plate. Cover with cling film. Leave in the refrigerator for a while.

During this time, bring two liters of water to a boil in a saucepan.

Pour frozen vegetables into a sieve. Scald them with boiling water from a saucepan (a couple of glasses will be enough).

Now add salt to the remaining bubbling liquid. Throw in thin short vermicelli. Add chopped champignons.

Immediately add vegetables (in our case these are cubes of carrots, red peppers, onions and green peas). After this, carefully place the meat balls inside. Add soup spices and salt.

Cook the soup with meatballs and mushrooms for 15-17 minutes over medium (closer to high) heat.

Since, as a rule, spices already contain salt, be careful with the latter so as not to spoil the taste of the former. In addition, when serving the soup, it is permissible to season it with sour cream or sprinkle with fresh herbs.

Option 3: Soup with meatballs and wild mushrooms

Wild mushrooms provide incredible flavor. True, you must be sure of their safety. After all, health comes first.

Ingredients:

• 125 grams of small chanterelles (fresh);
• 250 grams of veal;
• two onions;
• salt (coarse or fine);
• medium (85 g) carrots;
• two potatoes;
• oil (sunflower) for frying;
• a third of a bunch of parsley;
• 1.6 liters of water;
• pepper (ground).

How to cook

Wash small fresh chanterelles. Cut off parts that are damaged. Pour into a bowl. Pour in cold water, adding a spoonful of vinegar.

After an hour, peel all the vegetables. Divide one onion into four parts. Also cut the washed veal into several pieces.

Pass the root vegetables and meat through a meat grinder. Add salt. Pour in a spoonful of water (cold). Knead the minced meat. Leave for some time in the refrigerator.

Chop the second onion. Grate the carrots. Drain the water from under the chanterelles. Squeeze the mushrooms slightly, being careful not to damage them.

Heat the specified amount of water in a saucepan. While this is happening, fry the onions, chanterelles and carrots in a pan with hot oil.

Transfer the contents of the pan to boiling water. Also add diced potatoes.

Now make neat round balls from the infused minced meat. Place the meat in the soup with meatballs and mushrooms.

After adding ground pepper, chopped (fresh) parsley and salt, leave the first on medium heat for 16-18 minutes.

In addition to the indicated chanterelles, it is permissible to take other types of mushrooms. The main thing is that they are small. Then you can make an amazingly beautiful serve. You can also use dried specimens, which will need to be soaked in water a couple of hours before cooking.

Option 4: Soup with meatballs, rice and pickled mushrooms

Want to add some savory flavor to your soup? Then we recommend adding pickled mushrooms. But we suggest replacing the traditional potatoes for this dish with rice.

Ingredients:

• 255 grams of homemade minced meat (pork and beef);
• one and a half liters of cool water;
• 110 grams of pickled champignons;
• 85 grams of rice;
• small carrot;
• two spoons of pickled peas;
• hot pepper;
• several branches of dill;
• salt if necessary;
• spices for pork.

Step by step recipe

Remove the purchased minced meat from the bag or tray. Transfer to a bowl. Add salt and spices “For Pork”. Mix well with your hands. Leave on the refrigerator shelf.

Now put a pan of water (1.5 l) on high heat. While the meatball and mushroom soup base is boiling, wash the white rice in several waters. If this is done poorly, the subsequently released starch will make the first product cloudy.

Pour the cereal into boiling water. Reduce temperature to medium. Stir constantly for a couple of minutes to prevent the grains from sticking together.

At the next stage, add grated (finely) carrots and chopped dill. After testing for salt, add the required amount.

At the end, add hot pepper. Cover the soup with a lid (loosely). Cook for 12-15 minutes. In this case, the rice should become soft, and the meatballs should float and lighten completely.

Today, not only pickled champignons are on sale, but also other types of mushrooms. So you can try other options. It is important to chop them finely, if it is not honey mushrooms and is already small in size.

Option 5: Mushroom soup with meatballs in pots

Various stews with and without meat are often prepared in pots. However, once upon a time absolutely everything was made from clay in these dishes. So why don't we try making today's soup? Let's try!

Ingredients:

• three full glasses of water;
• 200 grams of minced pork;
• medium sized carrot;
• salt to taste;
• six medium champignons;
• two small potatoes;
• spices "For mushrooms";
• six sprigs of parsley;
• small green sweet pepper.

How to cook

Mix minced pork with “For mushrooms” spices. Form into very small meatballs. Leave for half an hour in the refrigerator. At the same time, do not forget to cover them with film so that the workpieces do not become weathered.

At this time, peel the root vegetables. Then chop the potatoes into small cubes and grate the carrots.

Also chop the green bell pepper into equal pieces (without the stalk and partitions inside).

In addition, cut the washed champignons into slices (thin). Chop the parsley.

Place ingredients into pots (500 ml each) in equal batches. So, add potatoes, peppers, champignons and carrots inside.

Cover the clay pots with meatball and mushroom soup with lids. Place on the rack you want to place in the oven.

Set to 195 degrees. Cook the first one for approximately 35-45 minutes. Determine readiness by the condition of the meatballs and potatoes.

The time required to create an exceptionally delicious soup may vary slightly. It all depends on the thickness of the walls of the pot and the power of your particular stove. Focus on the softness of the vegetables and the condition of the meatballs.

Option 6: Soup with mushrooms and meatballs in a slow cooker

In the last recipe, we propose to transfer the process of preparing soup to a modern slow cooker. Thanks to this, it will turn out simply amazing. Try this option too.

Ingredients:

• 255 grams of mixed minced meat (beef and pork);
• one and a half liters of water;
• a third of a bunch of greenery;
• 125 grams of porcini mushrooms;
• salt to taste;
• three small potatoes;
• spoon of butter;
• onion (onion, small);
• carrots (fresh, small);
• spices "For meat".

Step by step recipe

Knead the minced meat with your hands, adding salt and spices “For meat”. Make balls out of it. Leave in a cool place.

Rinse the porcini mushrooms. Cut off anything that is damaged. Chop into slices or cubes.

Finely chop the onion and carrot (peeled). The latter can be grated.

Heat the oil in a bowl (Fry mode). Throw in root vegetables: onions and carrots. Fry for a couple of minutes.

Then add mushrooms. Add salt. Cook without changing the mode for another 5-6 minutes. During the process, it is recommended to stir several times with a silicone spatula.

Now add the finely chopped cubes to the fry. It is important to wash them thoroughly (in several waters) to remove starch.

Immediately pour in all the filtered water. Carefully insert the minced balls. Add greens (washed and chopped). Close the lid.

Turn on the "Soup" mode. Cook the first 40 minutes. Serve the soup with meatballs and mushrooms immediately or after some time.

If you are preparing mushroom soup in a slow cooker, use forest varieties. Indeed, thanks to the technology of this machine, any, even the hardest product can be made soft and tender without prior preparation.

Dishes that use mushrooms in their preparation always turn out unusually aromatic and appetizing. Adding mushrooms can make even the simplest dish gourmet. For example, soups. We cook them almost every day, but we want them to be tasty and varied. It’s even better if the soup doesn’t take long to cook, because you don’t always have time to wait for the meat broth and other ingredients to cook.
This is exactly the recipe for an easy, quick and very tasty soup with meatballs and mushrooms that we would like to invite you to prepare. To reduce the cooking time for meat broth, we will use meatballs. Instead of cereals, use vermicelli, which also cooks very quickly. Well, the main component will be mushrooms, or rather champignons. They cook quickly and add incredible flavor to the dish. But, in principle, you can use any other mushrooms, just take into account the time required for their preparation.
Preparing mushroom soup with noodles and meatballs will take no more than half an hour. Agree, quite a bit! The quantities of ingredients are indicated for a two-liter saucepan.

Taste Info Hot soups / Meatball soup / Mushroom soup

Ingredients

• 250 g minced meat;
• 200 g fresh or frozen champignons;
• 1 onion;
• 1 carrot;
• 2 potatoes;
• Vermicelli;
• Salt, pepper, herbs to taste.

How to cook mushroom soup with meatballs

Place the water for the soup in a saucepan on the fire. While the water is boiling, make the minced meatballs and the meatballs themselves. Add finely chopped onion, salt and pepper to the rolled meat.


Mix well and knead with your hands for a couple of minutes until the minced meat becomes soft and homogeneous.


We form the minced meat into meatballs approximately the size of a walnut. Once all the meatballs are ready, place them in boiling, salted water.


Wash the champignons well, pour boiling water over them and cut into not too thin slices.


After the meatballs have simmered in the broth for about seven minutes, add the mushrooms. Let cook together for about five minutes.

Peel the carrots and cut them fairly large into halves or quarters.


We also peel the potatoes and cut them into cubes. Place the prepared vegetables into the soup. If necessary, you can add a little more salt to the soup.


Now cook the soup until the potatoes are ready. Three minutes before readiness, add vermicelli to the soup.


Well, at the very end, add more finely chopped greens to the soup.


After turning off, let the soup brew for a while and serve.