Homemade Meatball Soup – Georgy Kavkaz

1. INGREDIENTS (Serves 6–8)

Meatballs:

• 500 g ground meat (beef, lamb, or a mix)
• 1 small onion, finely chopped or grated
• 2 garlic cloves, minced
• ½ tsp coarse salt, ½ tsp black pepper
• 1 egg (simple binder)
• 2–3 tbsp breadcrumbs or soaked bread
• Optional: a handful of chopped parsley for freshness

Soup Base:

• 2–3 tbsp animal fat (beef fat, lamb tallow) or oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks (or substitute potato), diced
• 2–3 garlic cloves, crushed
• 1 L beef or chicken broth (homemade preferred)
• 200–300 ml water, to adjust volume
• 1 bay leaf, optional
• Salt and pepper, to taste
• Optional garnish: fresh dill, parsley, a squeeze of lemon

2. MAKE THE MEATBALLS

1. In a bowl, combine ground meat, chopped onion, chopped garlic, salt, pepper, egg, breadcrumbs, and herbs (if using).
2. Mix gently—overworking makes meatballs dense.
3. Form small patties or balls (about 3 cm / 1¼″). Place on a tray, and chill in fridge for 10–15 minutes to help firm them up.

3. BUILD THE BROTH

1. In a heavy pot, melt fat or heat oil over medium heat.
2. Add onions, carrots, and celery; sauté 5–7 minutes until softened and golden.
3. Stir in crushed garlic and sauté another 1 minute.
4. Pour in broth and water, bring to a gentle boil.

4. BRING IN MEATBALLS & SIMMER

1. Carefully slide chilled meatballs into the boiling broth.
2. Reduce to a low simmer. Add the bay leaf if using.
3. Cook gently for 15–20 minutes, spooning occasional broth over the meatballs.
4. The meatballs should be fully cooked, tender but still holding together.

5. FINISH, GARNISH & SERVE

1. Taste and adjust seasoning—add salt or pepper as needed.
2. Turn off heat and let the soup rest for 5 minutes to marry flavors.
3. Ladle into bowls, sprinkle with fresh dill or parsley, and offer lemon slices for brightness.
4. Serve with:
   • Crusty bread or flatbread
   • A simple side salad or pickles
   • Hot tea or a light soup bowl companion

🔥 Notes

• Keep ingredients honest—simple seasoning lets the meat and broth shine.
• Gentle simmer, never roll boil—this keeps meatballs tender and intact.
• Resting is key—the short pause deepens flavor without fuss.
• Garnish is your final nod—herbs and lemon finish the dish beautifully.