Step away from the ordinary with this incredible Meatball and Walnut Soup! This isn't your average meatball soup; it's a delightful recipe with a Caucasian flair that will warm you from the inside out. The star of the show is the tender beef meatballs, uniquely flavored with aromatic Georgian spices and the rich, earthy taste of walnuts. Simmered in a light broth with fresh vegetables, this soup is both hearty and healthy. It's the perfect comfort food for any day of the week, promising a bowl full of flavor and warmth.
Meatball and Walnut Soup
Ingredients for Meatball and Walnut Soup
- 200 g lean ground beef
- 40 g walnuts
- 1 onion
- 1 carrot
- 2 small potatoes
- 1 cup thinly sliced cabbage
- 600 ml chicken or meat broth
- utskho-suneli, dried basil, paprika
- salt to taste
How to Make Meatball and Walnut Soup
Preparing the meatballs.
Crush the walnuts in a mortar or with a rolling pin and add to the ground meat.
Mix the ground meat with your hands for several minutes.
Let’s prepare the meatballs. To the chilled lean ground beef, add 1/2 teaspoon each of utskho-suneli (a Georgian spice blend made from blue fenugreek) and sweet ground paprika. Add 1 teaspoon of dried basil. Salt to taste. If you wish, you can add a pinch of baking soda; it tenderizes the meat, making the meatballs more delicate.
Crush the walnuts in a mortar or with a rolling pin and add them to the ground beef. Simply chopping the nuts with a knife won’t release their oils. Crushed nuts are softer and oilier, which is better for adding to the meat mixture.
Knead the ground beef with your hands for several minutes. You can add 1-2 tablespoons of cold water to help the salt and baking soda dissolve faster.
Form the mixture into walnut-sized meatballs.
Thinly slice the white cabbage.
Peel and dice two small potatoes.
Wet your hands with cold water. Form the mixture into meatballs about the size of a walnut. Place the meatballs on a cutting board and refrigerate them for a short while.
Thinly slice the white cabbage into narrow strips. The thinner you slice the cabbage, the faster it will cook. Place the sliced cabbage into a suitable pot.
Peel two small potatoes and cut them into cubes. Add the diced potatoes to the pot.
Wash, scrape, and slice the carrot into rounds about 3 millimeters thick.
Wash the carrot with a brush, scrape it, and slice it into rounds about 3 millimeters thick. Add the sliced carrot to the pot after the potatoes.
Pour in the chicken or meat broth.
After 10 minutes, carefully add the meatballs to the pot.
Cook with the meatballs for another 10 minutes.
Pour in the chicken or meat broth. Add salt to taste. Bring to a boil. Cook for 10 minutes over low heat, covering the pot with a lid to prevent the soup from boiling over.
After 10 minutes, carefully add the meatballs to the pot. Increase the heat to bring the soup back to a boil, then immediately reduce it to a minimum so it barely simmers.
Cook with the meatballs for another 10 minutes. This is enough time for small meatballs to cook through. If you make larger meatballs, increase the cooking time.
Pour the meatball soup into a bowl, sprinkle with finely chopped herbs, season with smetana, and serve immediately! Enjoy your meal!
Pour the meatball soup into a bowl, sprinkle with finely chopped herbs, season with smetana (a type of Eastern European sour cream), and serve immediately!
And there you have it – a beautiful bowl of Meatball and Walnut Soup that’s as nourishing as it is delicious. The unique combination of spices and walnuts in the meatballs truly sets this dish apart. For the perfect serving experience, ladle the hot soup into bowls and garnish generously with fresh dill or parsley. A dollop of smetana (or sour cream) on top adds a wonderful creamy tang that complements the rich flavors. We hope you enjoy this taste of Georgian-inspired comfort food with your loved ones!
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