Meatball and Buckwheat Soup
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Meatball and Buckwheat Soup - hearty soup with tender meatballs, buckwheat, and vegetables. A nutritious, warming dish perfect for any season. Easy to prepare and full of flavor!
Updated : 13 May, 2025
Ingredients
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Soup
100 grams
Buckwheat
15 grams
Parsley
150 grams
Carrot
100 grams
Celery stalk
200 grams
Potato
1
Onion
2 liter
Water
to taste
Salt
to taste
Ground black pepper
1
Laurel leaf
1
Allspice
Meatballs
to taste
Salt
500 grams
Ground meat
1
Eggs
15 grams
Breadcrumbs
to taste
Thyme
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
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Advice
Regardless of whether the recipe specifies the amount of water for the soup, it's best to adjust it based on your preference (thicker or more liquid soup) and the size of your pot and ingredients.
Preparation
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Step 1
Prepare all necessary ingredients. The key to this soup is cooking buckwheat separately to keep the broth clear and not cloudy.
Step 2
Rinse the buckwheat until the water runs clear, removing any unclean grains. Transfer it to a pot, cover with part of the water, and cook for about 5 minutes after boiling until it’s half-cooked. While the buckwheat is cooking, prepare the meatballs. In a deep bowl, combine ground meat (any type), an egg, and breadcrumbs. Add thyme and salt, mix until smooth, and let sit for 10-15 minutes to allow the breadcrumbs to absorb moisture.
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Step 3
Peel the carrots and potatoes, wash them, and cut them into small cubes.
Step 4
Dice the celery and onion, and finely chop the parsley.
Step 5
Pour water into a soup pot, add all the vegetables, season with bay leaf, ground black pepper, allspice, and salt. Bring to a boil over high heat. Once boiling, reduce to medium heat and simmer for about 15 minutes.
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Step 6
While the soup is cooking, shape the meatballs. You should get around 24 pieces. Avoid making them too large—use a teaspoon of meat mixture and roll it into a ball with wet hands.
Step 7
After 15 minutes of simmering, add the meatballs to the soup. Stir to prevent them from sticking to the bottom and cook for another 10 minutes on low heat until fully cooked. Once the meatballs are done, add the nearly cooked buckwheat, simmer for about 5 more minutes, and turn off the heat. Let the soup sit covered for 10-15 minutes.
Step 8
Serve the hot soup, garnished with chopped parsley. Enjoy your meal!