italian wedding soup with veal meatballs

italian wedding soup with veal meatballs


  • For meatballs:
  • 400 g veal
  • 1 or
  • 1 tablespoon dried parsley
  • 2 tablespoons rice
  • salt and pepper
  • For the soup:
  • 1 carrot
  • 1 patrol
  • 1 onion
  • 1 piece of celery
  • 1 red bell pepper
  • 1 cup tomato juice
  • greenery: dill, parsley, larch
  • salt
  • thyme
  • 500 ml bag

Method of preparation:

The meat is minced together with the greens, egg, salt and pepper. Then add the rice.

italian wedding soup with veal meatballs

With wet hands, form the dumplings that we boil in boiling water.

I prefer to give them a boil first because I don't like the rags that form from the foam.

When the meatballs are half cooked, place the cleaned and finely chopped or grated vegetables.

Bring to a boil well, over medium heat.

When it is almost ready, put the pre-cooked borscht, matching the sour and salty taste.

Sprinkle with thyme and finely chopped greens. Bring to a boil.

Serve hot with sour cream.

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