Meat Balls For Soup
Juicy meatballs made from beef and veal offer a savory addition to soups, perfect for comforting dishes and versatile enough for various broth-based recipes.
Ingredients
Instructions
- Let the meat go through a meat chopper 4 to 6 times or more.
- Add flour, salt, and pepper; mix thoroughly.
- Add egg and milk slowly, mixing constantly.
- Form into small balls and drop into boiling water.
- Cook for 5 minutes.
- Rinse the meatballs with cold water in a strainer.
- Do not cook too many meatballs at a time; about 10 to 12, depending on the size of the pot.
- These meatballs can be used as dumplings for soup recipes.
Tips & Substitutions
For a more flavorful meatball, consider adding minced garlic or chopped herbs like parsley or oregano. If you prefer a lighter texture, you can substitute half the beef or veal with ground turkey. Be sure to mix the ingredients gently to keep the meatballs tender. If you're in a hurry, using pre-ground meat can save time, but freshly ground meat often yields better results.
Serving Suggestions
These meatballs make a fantastic addition to various soups, enhancing flavors and textures. Consider pairing them with a hearty broth-based soup like Pump House Stew or serving them alongside a fresh salad for a light meal. They can also be enjoyed as a snack or appetizer with dipping sauces. For a complete meal, serve with crusty bread or over pasta.
Storage & Reheating
To store leftovers, let the meatballs cool completely before transferring them to an airtight container. They can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, place them in a pot with a little broth or sauce over low heat to maintain moisture, ensuring they don’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Meat Balls For Soup contains roughly 362 calories, with 12g protein, 61g carbohydrates, and 8g fat. It is an excellent source of vitamin C (53% of the Daily Value) and protein (24% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1938mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatballs before cooking them?
Yes, you can freeze the uncooked meatballs. Simply arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be cooked straight from frozen; just add a few extra minutes to the cooking time.
What type of beef is best for meatballs?
A mix of beef and veal provides a nice balance of flavor and tenderness. Ground chuck or sirloin works well for beef, while veal adds a delicate texture. For a different flavor profile, consider using ground turkey or chicken.
How do I know when the meatballs are done cooking?
The meatballs are done when they float to the surface of the boiling water and are firm to the touch. If you want to be sure, you can also use a meat thermometer; they should reach an internal temperature of 160°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).