Description
Hearty Polish Meatball Soup offers a comforting journey through traditional Polish cuisine, blending savory beef meatballs with rich vegetables and aromatic herbs. Warm spoons will transport you to a rustic kitchen, celebrating generations of culinary love and community.
Ingredients
Scale
Meat Ingredients:
- 1 pound (450 grams) ground beef (or a mix of beef and pork)
Meatball Binding Ingredients:
- 1/3 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
Seasoning Ingredients:
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Soup Base Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken or beef broth
- 1 (14 ounces) can diced tomatoes
Additional Soup Ingredients:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- 1/2 cup small pasta (like orzo, ditalini, or small shells)
- 2 cups fresh spinach or kale, chopped (optional)
- Salt and pepper, to taste
Garnish Ingredients:
- Fresh parsley
- Parmesan cheese
Instructions
- Craft uniform meatballs by thoroughly blending ground meat with breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, pepper, and chopped parsley. Form compact spheres approximately one inch wide.
- Warm olive oil in a robust soup pot over moderate heat. Carefully brown meatballs in multiple batches, ensuring golden exterior without complete internal cooking. Transfer browned meatballs to a separate plate.
- Utilize the identical pot to sauté diced onions, sliced carrots, and chopped celery until vegetables soften and release aromatic qualities. Incorporate minced garlic and allow brief additional cooking.
- Pour chicken or beef broth into the vegetable mixture. Add diced tomatoes with their natural juices, sprinkle thyme and optional smoked paprika. Gently reintroduce meatballs and initiate gentle simmering.
- Introduce pasta directly into the simmering liquid, stirring occasionally to prevent sticking. Cook until pasta reaches desired tenderness, approximately 8-9 minutes.
- During final cooking moments, fold fresh spinach or kale into the soup, allowing greens to wilt and integrate seamlessly with other ingredients.
- Evaluate soup’s flavor profile, adjusting seasoning with additional salt and pepper as needed. Serve steaming hot, garnishing with fresh parsley or grated Parmesan cheese for enhanced presentation.
Notes
- Ensure meatballs are uniformly sized for even cooking and consistent texture throughout the soup.
- Use lean ground meat like chicken or turkey for a lighter version, reducing overall fat content without compromising flavor.
- Prevent meatballs from falling apart by chilling the mixture for 15 minutes before shaping and handling with slightly wet hands.
- Swap traditional pasta with zucchini noodles or cauliflower rice for a low-carb, gluten-free alternative that maintains the soup’s hearty character.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg