Here is an easy recipe for a delicious midday meal. This rustic, old-fashioned potato soup with meatballs and bacon—reminiscent of traditional Italian or German country cooking—is a homestyle classic that never goes out of style. It is quick, simple, hearty, and deeply flavorful! This combination of ingredients is typical of rural Europe, where soups were traditionally made rich and thick. The aroma of crisped bacon paired with thyme and fresh vegetables creates an unmistakable sense of comfort, turning an ordinary meal into a small family celebration.
This rich potato soup with smoked bacon and tender meatballs offers the ultimate blend of comfort and flavor for a family lunch.
Soup Ingredients
- 100 g (3.5 oz) bacon
- 1 large onion
- 1/2 chili pepper
- 2 celery stalks
- 1 carrot
- 1 red bell pepper
- 3-4 medium potatoes
- 1 tomato
- 1 L (4 cups) chicken broth
- Salt, pepper, and dried thyme
- Olive oil
- 1 garlic clove
Meatball Ingredients
- 200 g (7 oz) ground meat (such as beef, pork, or a mix)
- 1 egg
- 2 tbsp fine dry breadcrumbs
- Salt and spices to taste
Instructions
Start by making the meatballs. Crack the egg into the chilled ground meat, season with salt and pepper to taste, and mix to combine.
Combine the chilled ground meat with an egg, salt, and pepper to create the base for the meatballs.
Sprinkle in the fine dry breadcrumbs, or add a single slice of crustless stale white bread soaked in water.
Breadcrumbs or soaked bread help the meatballs hold their shape while keeping their texture tender.
Knead the meat mixture thoroughly until all the ingredients are evenly incorporated.
Knead the meat mixture thoroughly until uniform so all the ingredients bind together well.
Moisten your palms with cold water and roll the mixture into small meatballs, arranging them on a cutting board. Transfer the meatballs to the refrigerator to chill while you prepare the soup base.
Roll neat, walnut-sized meatballs—their small size ensures they cook through very quickly.
Cut the bacon into thin strips. Finely dice the onion, mince the garlic clove, and finely chop half of a seeded chili pepper. Heat a tablespoon of olive oil in a heavy-bottomed pot or Dutch oven and add the bacon. Fry until golden and crisp. Stir in the onion, garlic, and chili, and sauté for a few minutes until fragrant. Sprinkle in a pinch of dried or fresh thyme.
Fry the bacon until golden, then add the onion, garlic, and chili to build a fragrant base for the soup.
Scrape the carrot and cut it into thin matchsticks (julienne). Finely dice the celery stalks. Core and seed the red bell pepper, then cut the flesh into small cubes. Toss the carrot and celery into the pot and sauté for 3 minutes, then stir in the diced bell pepper.
Carrots, celery, and sweet bell pepper bring vibrant color and rich vegetable flavor to the soup.
Peel the potatoes and cut them into cubes. Add the cubed potatoes to the pot and sauté with the vegetables for 5 minutes.
Briefly sautéing the potatoes with the other vegetables helps the cubes hold their shape as they simmer.
Blanch the tomato in boiling water for 30 seconds, plunge it into cold water, and peel off the skin. Dice the peeled tomato and stir it into the pot. You can also make this soup using canned whole or diced tomatoes in their own juice.
Peeled, diced tomatoes lend a gentle acidity and a warm reddish hue to the broth.
Pour in the chicken broth and bring to a boil. Season to taste with salt and ground red pepper. Reduce the heat to low and simmer for 20 minutes, or until the vegetables are completely tender.
Pour in the broth and simmer gently over low heat until the vegetables are tender and release their flavors.
Ten minutes before the soup is done, gently drop the meatballs into the pot. Bring the broth back to a boil, then immediately lower the heat to a gentle simmer. Because the meatballs are walnut-sized, they will cook through very quickly.
Drop the meatballs in toward the end of cooking—they need only 10 minutes at a gentle simmer.
Ladle the potato soup with meatballs and bacon into bowls and serve hot. Finish each bowl with a dollop of smetana (Eastern European-style sour cream) and a scattering of your favorite finely chopped fresh herbs. Enjoy!
Serve this hot, fragrant soup garnished with fresh herbs or a generous dollop of thick sour cream.
Try making this soup with smoked bacon for an even deeper flavor—smoky notes are always welcome in a potato soup. For a richer, more developed broth, let the soup rest covered off the heat for about 15 minutes before serving. During this time, the meatballs will finish settling and the broth will absorb all the savory vegetable juices.
Serve the soup piping hot alongside a slice of rye bread or crusty garlic baguette. If you like to experiment, sprinkle a little grated hard cheese into your bowl—it will melt into the hot broth and add a lovely creamy note. Store any leftovers in the refrigerator, keeping in mind that by the next day the potatoes will absorb some of the liquid, making the soup noticeably thicker.
0 comments