Semolina Meatball Soup Recipe

This recipe, where tiny meatballs prepared with semolina meet a vegetable and seasoned soup, is both nutritious and quite filling.
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🌿 Semolina Meatball Soup Recipe (For 6 People)

This recipe, where tiny meatballs prepared with semolina meet a vegetable and seasoned soup, is both nutritious and quite filling. It is especially ideal for families with children!

📝 Ingredients

For the meatballs

  • 200 g ground meat (medium fat)
  • 2 tablespoons semolina
  • 1 tablespoon flour
  • 1 small egg
  • 1 clove garlic (grated)
  • Salt, black pepper, cumin

For the soup

  • 1 carrot (diced small)
  • 1 potato (diced small)
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 6 cups hot water or broth
  • Salt

For the marinade

  • 1 cup yogurt
  • 1 tablespoon flour
  • 1 egg yolk
  • Juice of half a lemon

For the topping

  • 1 tablespoon butter
  • 1 teaspoon dried mint
  • (optional) chili pepper

👨‍🍳 Preparation

  1. Preparing the Meatballs: Knead the ground meat, semolina, flour, egg, garlic and spices. Make small meatballs the size of walnuts and place them on a floured tray. Let them rest in the refrigerator for 15-20 minutes.

  2. Sauté the Vegetables: Put butter and oil in a pot. Fry the carrots and potatoes for 3-4 minutes.

  3. Cooking the Soup: Add the water and let it boil. When the water boils, add the meatballs. Cook on medium heat for about 15 minutes.

  4. Prepare the Seasoning: Whisk the yogurt, egg yolk, flour and lemon juice well. Add 1-2 ladles of the soup water and let it cool.

  5. Add the Seasoning: Slowly add the seasoning you have prepared to the soup while stirring. Boil for another 5 minutes on low heat.

  6. Serving: Melt the butter in a small pan and fry the mint and red pepper flakes. Pour over the soup and serve hot.

🍽 Tip

  • You can freeze and store the meatballs in advance.
  • The flavor is deeper when made with broth.