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Tomato soup with meatballs

Tomato soup with meatballs

The chopped chicken breast is salted and peppered. Add the egg, chopped greens and rice. With a teaspoon, take the composition and immerse it in a bowl of water (about 2 liters) that boils.

Bring to a boil, froth, then add the finely chopped vegetables. When the vegetables are half cooked, add the peeled and blended tomatoes. Continue to boil until the vegetables are soft and the meatballs are cooked. Add more water during cooking if necessary.

Match the taste of salt and pepper, and at the end add the finely chopped parsley.


200 g of beef
200 g pork / chicken / turkey
1 tablespoon grated rice
1 teaspoon flour
3 carrots
1 large onion
1 celery
1 patrol
2 small potatoes
1 glass of tomato juice
1 yolk
2 tablespoons cooking cream
500 ml bag
green parsley
green Lovage

We clean the vegetables and chop them, then heat them a little.

We put the meat through the mincer then we mix it with the egg white, rice, a little salt, pepper, flour and finely chopped parsley.

Put in a pot to boil water, about 2 l and add the hardened vegetables to boil. Meanwhile, we make the minced meatballs: we take the meat paste obtained and round it between the palms. We also put them to boil.

When the meatballs are cooked, add the tomato juice (if we don't have tomato juice, we can add diluted tomato paste) and let it boil for 5 minutes. Then add the borscht and let it boil for another 5 minutes.

At this point & # 8220dregem & # 8221 soup with a yolk and sour cream and add the green larch. To straighten the soup, beat the yolk with sour cream and remove the hot juice from the soup a tablespoon, then beat the egg and continue until we fill a small bowl with soup and egg. Let it boil for another 5-10 minutes.

Serve the soup hot, with green parsley, sour cream and hot peppers.
Good appetite!

Take a trip as a child with a warm meatball soup!

In my childhood, I grew up with a patient grandmother who knew how to do all my "quotes", as she used to say. Cakes, pies, cakes - whatever I wanted to chew, she always had time to prepare. But my great joy came every lunch when she meatball soup the warmth made me dizzy with her aromas and put me to sleep easily in a smooth, childish sleep.

Take a trip as a child with a warm meatball soup!

In my childhood, I grew up with a patient grandmother who knew how to do all my "quotes", as she used to say. Cakes, pies, cakes - whatever I wanted to chew, she always had time to prepare. But my great joy came every lunch when she meatball soup the warmth made me dizzy with her aromas and easily put me to sleep in a smooth, childish sleep.

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Fish meatball soup

Ingredients you need:

How to prepare fish meatball soup:

Chop the carrot, parsley root, potatoes and boil them in a pot with 2.5 l of water, a little salt and a little oil. Add the vegetables from the jar and the tomato paste and let everything boil, and in a separate pot boil the head and tail of the fish.

In the meantime, start preparing the fish meatballs. Put the fish and onion through the mincer, mix them with a little salt, pepper, flour and semolina, then mix the composition and form small meatballs. Add the juice from the boiled fish over the vegetables, then boil the meatballs when the soup boils. Let the soup boil over low heat for 10 minutes, then add borscht or lemon juice to sour it and let it simmer for another 7-8 minutes. At the end, add the finely chopped parsley and larch and serve the soup with toast.

These meatball soup recipes are suitable for any time of the year and can save you from any culinary deadlock! Do not hesitate to try them, because the final result will exceed any expectation!

One recipe a day: Yogurt soup with meatballs

Even if you are not a fan of exotic recipes, on the contrary, you prefer normal, traditional combinations and, if possible, very simple, yogurt soup with meatballs is a recipe you should try.

It is an exotic recipe, but with ingredients that can be found in any Romanian house, it is terribly tasty and very, very special.

For four servings of yogurt soup with meatballs you need three tablespoons of oil, a large, yellow onion, three cloves of garlic, a cup of rice, a liter of water and 500 grams of fatty yogurt. You still need salt and pepper.

For meatballs, the ingredients are: beef or beef mixture with pork or chicken, minced meat, parsley, an egg, greens and an onion, plus a tablespoon of flour for rolling the meatballs.

Start by preparing the meatballs. Finely chop the onion, as well as the greens and mix everything with the meat. Add a slice of bread soaked in water, if you want, and the egg. Add salt and pepper, plus, if it's chicken, a tablespoon of oil, and mix well by hand.

The better the meat is mixed, the more fluffy meatballs come out and stay better. Make the meatballs and pass them through the flour, then boil them in salted water. The meatballs are boiled when the water boils over low heat. I'm ready when they have risen to the top and boil for another 5 minutes.

Remove the meatballs and place them on baking paper in the oven tray. Let them simmer for a few minutes to get a nice color. Keep the water and use it, if you want, for yogurt soup.

During this time, make the yogurt soup: chop the onion and garlic and fry them in oil, salt and pepper, until soft, about five minutes. Add the rice and continue to cook. Add water (or the juice in which they cooked the meatballs) and let it boil until the rice is well done. Set aside and add the yogurt. Mix well, add salt and pepper to taste and, if you want, sweet paprika powder. Serve immediately.

Put the browned meatballs in the yogurt soup. Sprinkle with greens and enjoy. It is a delicious and healthy combination.

Tomato soup

Look, only now have I tried the tomato soup recipe. I knew it a long time ago, my mother cooked it when I was little but it never crossed my mind to try it until now. Very good, sour and fragrant, plus it is made quickly.

  • 3 tomatoes
  • 1/2 gogosar
  • 1/2 onion
  • 1 carrot
  • 1 small parsley root
  • 1/4 celery
  • 200ml broth
  • a little basil
  • 1 bay leaf
  • 2-3 cloves of garlic (optional)
  • salt

We wash all the vegetables, clean them and cut them into slices.

Boil them in 1.5 l of salted water and bay leaf.

When they are cooked, add the broth and let it boil for a few more minutes.

Now either we take out the vegetables and pass them with the vertical blender and add them back to the soup (that's what I did, that is, I mixed everything) or use them for another meal.

Add a little basil and crushed garlic well.

For the dumplings, beat the eggs with a little salt, then gradually add the semolina until you get a softer dough. We put 1 l of boiling water in a pot with a little salt and when the water boils we take a little of the composition with a spoon and put it in the pot to boil.

Serve the soup with semolina dumplings.

You can boil pasta in soup or rice but with dumplings I say it's tastier.

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Cream soup with ripe vegetables, basil and quinoa

The other day on the highway of the Sun we only talked about the food and how it becomes tasty! Because a pleasant company is when time flies without blinking twice. This is how, while talking to Diana about what and how she cooks, I came up with the idea for a delicious cream soup, because summer is still coming and it seems like the perfect soup for hot days!

Time required: 20 minutes for baking vegetables

Necessary ingredients:

a tablespoon of dried basil

How come:

Preheated oven at 200gC

I washed the tomatoes and vegetables well and left the potatoes in their skins. I baked them all on a baking sheet until the potatoes were ready, passing the fork test.