Meatball soup is well known for its comforting taste. Every country have their own version. Here is my take on this comforting soup, one of my family’s favorites..
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You Need:
For Meatball Soup.
| Ingredients: | Amount: |
|---|---|
| Ground Pork. | 1 pound. |
| Onion. | 1 medium size. |
| Carrot. | 2 medium size. |
| Yukon Gold Potatoes. | 2 medium size. |
| Celery. | 1 stalk. |
| Low-Sodium Chicken Broth. | 3 cups. |
| Water. | 3 cups. |
| Salt and black pepper. | To taste. |
| Savory. | To taste. |
| Paprika. | 1/4 tsp. |
| Vegetable Seasoning blend. | 1/2 tsp. |
| Garlic and Onion powder. | 1 tsp. of each. |
| Italian Parsley. | 3 sprigs. |
| Vermicelli or angel hair pasta. | 1/4 cup. |
For the liaison.
| Ingredients: | Amount: |
|---|---|
| Egg. | 1. |
| Yogurt. | 3 tbsp Bulgarian or Greek. |
Instructions:
First, form the meat balls for the soup. In a medium size ball put the ground pork with half a cup of rice, a teaspoon of salt, pinch of black pepper, 1/3 tbsp. thyme, paprika and cumin. Mix together with hands, but make sure to not overwork the mixture or it will become tough. Form small balls. Roll the balls into flour and shake well so that the excess flour falls off.
Add water and chicken stock in a large pot. Bring to boil over medium-high heat. Reduce the heat to a gentle boil and add the balls in the pot. Let it simmer while you are prepping the vegetables. Chop onion and celery in small 1/16 inch squares. Dice the potatoes in 1/8 inch squares. Peel the carrots and shred in the large shreds size. Add all the vegetables and spices to your personal taste (salt, black pepper, thyme, paprika, vegetable seasoning blend, garlic and onion powder). Let it cook for about 30-40 minutes or until all vegetables are soft. Chop the parsley and put it on the side. Before you take the pot off the fire, add 1/4 cup vermicelli/angel hair pasta, and let it cook for about 5 minutes or until soft.
Prepare the liaison:
In a separate deep vessel put 1 egg and 3 tablespoons of homemade yogurt. Mix until well incorporated. Remove the pot with the soup from the heat. Let the soup cool down for about 10-15 min. Pour the mixture-egg yolk and milk / yogurt in the soup. Mix well.
Finish the soup with freshly chopped parsley. Serve with toasted bread and lemon wedges.
Enjoy!
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