Meatball soup with beef broth

Meatball soup with beef broth

Soups know now season in our family. You can find a soup at our dinnertable every week, sometimes even more than once. As the temperature starts falling, we start yearning for more meaty flavors. This recipe is a speedy variation of  Soup with meatballs.  The variation is small but the difference in taste big.  For the Soup in meatballs recipe, I use water or chicken stock and finish it with an egg & lemon sauce. This one is speedier. I cook the meatballs in beef broth and the soup is ready. Excellent quality beef broth is necessary.



  • 1 pound (approximately half a kilo) minced meat
  • 3 tablespoons rice (rinsed)
  • 1 onion, pulped
  • a little flour for coating
  • 6-7  cups beef broth and 1 cup water
  • 1 tablespoon butter
  • salt and pepper to taste
How to make:  Combine the minced meat with the onion, rice, salt, and pepper. Shape it into meatballs and coat them lightly with flour. In a big pot, heat the beef broth and water. Depending on the density of the flavor of the beef broth you may want to add more or less water. Taste it and decide.  Add the butter. When the water starts boiling add the meatballs, one at a time.  Add some salt and pepper to taste. Reduce the heat to medium low and cook for about half an hour.  Ready!

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