Simple Paprika Soup with Meatballs

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In today’s post I show you a simple recipe for a delicious paprika soup, which is on the table within 35 minutes. The soup insert consists of small meatballs & we will garnish the soup with crispy fried onions and finely chopped parsley. Have fun cooking!




Cooked/Baked today: Simple Paprika Soup with Meatballs
Difficulty: Easy
Preparation Time: 35 minutes
Category: Main Dishes, Meat Dishes, Soup Recipes
Our Recipe rating:

Paprika Soup with Meatballs

Paprika Soup with Meatballs

Ingredients for 6 – 8 servings:

…for the paprika soup:

  • 6 red peppers
  • 500 grams floury potatoes
  • 2 onions
  • 2 liters of vegetable stock
  • 1 cup cream
  • 1 heaping teaspoon paprika powder (noblesweet)
  • Oil for frying
  • Salt & pepper

…for the meatballs:

  • 500 grams minced meat
  • 1 egg
  • 50 grams breadcrumbs
  • ½ bunch of parsley
  • 1 tablespoon mustard & ajvar each
  • Oil for frying
  • Salt & pepper

…for garnishing:

  • Fried onions

Required kitchen gadgets, helper & preparations:

  • Large pot
  • Blender
  • Mixing bowl
  • Large pan

Instructions:




…for the paprika soup:

Wash peppers, deseed & then chop coarsely. Peel potatoes & also chop coarsely. Peel onions & chop roughly.

Next heat up a large pot adding a good dash of oil & sweat the vegetables for about 5 – 6 minutes over medium heat while stirring occasionally.

Cooking the Paprika Soup

Cooking the Paprika Soup

Deglaze the vegetables with about 2 liters of vegetable stock, bring to a boil & allow to simmer without lid for about 20 minutes until the vegetables are soft enough.

Then pull the soup from heat & use a blnder to purree until smooth & fine. Next, add 1 cup of cream, 1 heaping teaspoon paprika powder & season with a generous pinch of salt & pepper. Stir in cream and spices & serve the soup along with the meatballs.




…for the meatballs:

While the soup simmers finely chop ½ bunch of parsley & set aside a bit parsley for garnishing. Then give the remaining parsley along with 500 grams minced meat, 1 egg, 50 grams breadcrumbs, 1 tablespoon mustard, 1 tablespoon ajvar & a good pinch of salt & pepper into a mixing bowl & mix with your hands until all ingredients are well combined.

Frying the Meatballs

Frying the Meatballs

Shape 25 – 30 meatballs from the minced meat mixture, then heat up a large pan adding a dash of oil & gently roast the meatballs over medium heat for about 6 – 7 minutes until brown & crispy, stirring occasionally.




Afterwards serve the soup along with the meatballs & garnish with some fried onions & finely chopped parsley.

I wish you lots of fun cooking 😉

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

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