Soup with Pork and Beef Meatballs

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Soup with Pork and Beef Meatballs is a light potato and vegetable soup with tender pork-and-beef meatballs. This English recipe is based on the original article, “Рецепт фрикаделек в суп – ніжні, соковиті й ароматні,” and keeps its main ingredients and cooking sequence. Read the ingredient list first, then prepare the equipment and work through the steps in order. Keep the broth gently simmering so the meatballs stay intact. Serve hot with a slice of bread. The indicated times are practical estimates: the size of your pan or appliance, the thickness of the ingredients and any resting or cooling period can change when the dish is ready. Use the doneness cue in the instructions and follow the storage note if you have leftovers.

Recipe card

Soup with Pork and Beef Meatballs

A light potato and vegetable soup with tender pork-and-beef meatballs.

Prep 30 minCook 30 minTotal 60 minYield 4 bowls

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable cooking equipment

Ingredients

Main ingredients

400 g ground pork and beef mixture 1 whole onion for meatballs 1 slice white bread 2 tbsp milk 1 tsp semolina, optional 1 whole carrot 3–4 potatoes 1 whole onion for broth 20 g butter about 2 litres water to taste salt 1 pinch black pepper 1–2 bay leaves to serve dill or parsley

Instructions

1. Make meatballs

   Grate one onion. Soak bread in milk and squeeze. Mix with ground pork and beef, onion, salt, pepper and optional semolina. Form walnut-size balls and chill 15 minutes.

2. Cook vegetables

   Soften the second chopped onion and carrot in butter. Add about 2 litres water, bring to a boil and simmer diced potatoes for 10–12 minutes.

3. Add meatballs

   Lower meatballs into simmering broth and cook 10–15 minutes; verify the centres reach 71°C (160°F) with a thermometer. Season and add bay leaves.

4. Rest and serve

   Cover and rest 5–7 minutes. Remove bay leaves and finish with fresh herbs.

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How to tell when it is ready

Cover and rest 5–7 minutes. Remove bay leaves and finish with fresh herbs.

Tips

• Keep the broth gently simmering so the meatballs stay intact.
• Measure the ingredients before starting.
• Follow the texture and doneness cues in the method; appliance settings and ingredient size vary.
• Review the ingredient options before making substitutions.

Troubleshooting

• Keep the broth gently simmering so the meatballs stay intact.
• Check the measured ingredients and cooking cue if the texture differs from the recipe.

Serving suggestions

• Serve hot with a slice of bread.
• Serve at the temperature stated in the final step.
• Store any leftovers using the storage directions below.

Storage

Cool promptly; refrigerate up to 3 days and reheat thoroughly.

Food safety

Cook the pork-and-beef meatballs to 71°C (160°F) at the centre.

Soup is ready to serve when the final cooking and cooling cues have been met.