Vegetable soup with meatballs (Easter variant with sorrel and asparagus) - photo 1
← Recipes

Vegetable soup with meatballs (Easter variant with sorrel and asparagus)

Pikantne Soups Easter Main Dishes 90 min Medium 22 wyświetleń ~25.19 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Aromatic, slightly tangy vegetable soup with delicate meatballs is a family dish perfect for Easter. It combines classic Polish root vegetables with a spring touch in the form of green asparagus and sorrel, giving it a fresh, bright green character and pleasant acidic tones. The meatballs made from ground pork are soft on the inside and aromatic thanks to marjoram and soaked bread; they float in a clear vegetable broth that gains flavor at the end from cream or butter. The dish pairs wonderfully with a crispy slice of bread or hard-boiled eggs served alongside; on the plate, it looks impressive — colorful strips of carrot, green asparagus, and plump, golden meatballs. This soup is hearty, seasonal, and at the same time light, suitable for a festive family dinner.

Ingredients Used

Ingredients (21)

Servings:
4
  • Carrot 3.8 szt. (~300 g)
  • Celery 150 g
  • Leek 150 g
  • Potatoes 2.7 szt. (~400 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Green asparagus 0.4 pęczków (~200 g)
  • Sorrel 60 g
  • Ground pork 400 g
  • Bun 50 g
  • Milk 30 ml
  • Chicken egg 1 szt. (~60 g)
  • Rapeseed oil 30 g
  • Water 1500 ml
  • 🌿 Przyprawy
  • Parsley 150 g
  • Marjoram 2 g
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Butter 20 g
  • Dill 1.5 pęczki (~30 g)
  • Sour cream 100 g
💰 Szacowany koszt dania: ~25.19 PLN (6.30 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Broth

1

Prepare the vegetables for the broth: peel the carrot, parsley root, and celery with a knife (remove the tough ends), wash them, and cut into thick slices or larger pieces (about 2–3 cm). Peel the potatoes and set them aside (they will be added later).

Ingredients: Carrot, Parsley, Celery
Use a sharp chef's knife and a cutting board. Cut the vegetables into similarly sized pieces so they cook evenly.
2

Pour the prepared vegetables with 1500 ml of cold water in a large pot (minimum 4 liters). Bring to a boil over high heat, then reduce the heat so that the broth simmers gently. Cook uncovered for 25–30 minutes, until the vegetables are soft (check with a fork — the fork should easily pierce the carrot and parsley).

Ingredients: Carrot, Parsley, Celery, Water
Use a large stainless steel pot with a capacity of at least 4 liters. Cooking over too high a heat will create a cloudy broth, reduce the flame to a minimum simmer.

Meatballs

3

Prepare the meatball mixture: cut the bread into pieces and soak it in 30 ml of warm milk for 5 minutes, until it softens. Gently squeeze the bread, but keep some of the milk. In a large bowl, combine the ground pork, soaked bread, one lightly beaten egg, 2 teaspoons of marjoram, 2 g of black pepper, and 5 g of salt (half of the specified amount of salt). Mix thoroughly by hand or with a spoon for 2–3 minutes, until the mixture is uniform and sticky. The mixture is ready when all the ingredients are combined and it easily forms balls without falling apart.

Ingredients: Ground pork, bun, Milk, Marjoram, Black pepper, Salt
Use a large bowl and a wooden spoon or mix by hand while wearing kitchen gloves. If the mixture is too loose, add some breadcrumbs; if too thick, add a little milk.
4

Form small meatballs with a diameter of about 3 cm: take a portion of the mixture the size of a teaspoon, slightly wet your hand with water, and shape it into a ball. Place the meatballs on a tray. Let them rest for 5 minutes to bind slightly.

Ingredients: Ground pork
Use an ice cream scoop or two spoons to make equal portions. Wetting your hands prevents the meat from sticking.
5

Heat 15 g of rapeseed oil in a pan over medium heat. Quickly brown the meatballs in batches for 1–2 minutes on each side, until lightly browned — do not fry for too long, they only need to gain color; they will finish cooking in the soup.

Ingredients: Rapeseed oil, Ground pork
Use a wide non-stick skillet with a diameter of 26–28 cm. Do not overcrowd the skillet — fry in 2–3 batches to maintain a consistent temperature.

Vegetables and Cooking

6

To the boiling broth, add the chopped leek and sautéed onion (if the onion was not sautéed beforehand, sauté it for 3–4 minutes in 15 g of rapeseed oil until it becomes translucent). Add the potatoes and cook for 10 minutes over medium heat. After 10 minutes, add the chopped asparagus and cook for another 6–8 minutes, until the potatoes are soft (check with a fork) and the asparagus is tender but crisp.

Ingredients: Leek, Onion, Green asparagus, Rapeseed oil
Use a slotted spoon to remove any foam from the broth, if it appears. Make sure the asparagus does not overcook — they should be bright green and crisp.

Finishing

7

Gently place the browned meatballs into the pot with the soup and cook for another 6–8 minutes on very low heat, until fully cooked through (check one meatball by cutting it open — the meat should be uniform, without any pink spots).

Ingredients: Ground pork
Use a slotted spoon to place the meatballs in order to avoid crushing them. Cooking over too high heat can cause the meatballs to fall apart.
8

Add chopped sorrel (60 g) to the pot 2–3 minutes before the end of cooking to preserve its aroma and the lightness of the acidity. Taste the soup and season with the remaining salt and pepper to taste.

Ingredients: sorrel, Salt, Black pepper
Sorrel should not be cooked for long — add it at the end so it doesn't lose its color and aroma.
9

If you want to enrich the soup: remove the pot from the heat, wait 1 minute, add 100 g of 18% cream or 20 g of butter and stir vigorously to evenly distribute the ingredient and give the soup a velvety consistency. If you are using cream, temper it with 2 tablespoons of hot soup before adding the whole amount to prevent it from curdling.

Ingredients: Sour cream, Butter
Use a whisk or spoon to vigorously mix the cream with a portion of the hot soup (tempering). The butter should melt and slightly shimmer after being added.

Serving

10

Serve the soup hot in deep plates, placing 3–4 meatballs per serving. Sprinkle with finely chopped dill (optional) and serve with a slice of fresh bread and a quarter of a hard-boiled egg, if desired.

Ingredients: Dill, Ground pork
Use a ladle to serve the soup, and for decoration, a small spoon to sprinkle with dill. Additionally, you can add more cream on the plate for guests who prefer creamier flavors.

Fun Fact

💡

Vegetable soup is a classic of Polish cuisine; the addition of sorrel is a regional spring touch found especially in the eastern parts of Poland — sorrel once added a refreshing acidity to soups after a long winter.

Best for

Wielkanoc obiad rodzinny przyjęcie wiosenne

Tips

🍽️ Serving

Serve immediately after preparation, when the meatballs are juicy. For an elegant version, use white deep porcelain, and top with a thin strip of sour cream and freshly chopped dill. Serve alongside fresh bread or a roll.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. The meatballs in the soup taste best on the first day; when reheating, do so slowly over low heat, avoiding a rapid boil to prevent the meat from becoming tough. The soup can be frozen without cream/butter for up to 3 months; after thawing, temper the cream separately and add it at the end.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Pork chops in a classic breading (Easter twist) 60 min

Pork chops in a classic breading (Easter t...

Main Dishes
Cabbage with Peas for Easter 60 min

Cabbage with Peas for Easter

Easter
Fried pork loin with potatoes and sautéed cabbage (Polish classic with a twist) 60 min

Fried pork loin with potatoes and sautéed ...

Main Dishes
Kremowa Zupa Grzybowa z Makaronem 90 min

Kremowa Zupa Grzybowa z Makaronem

Soups
Easter vegetable salad with mayonnaise and a horseradish twist 90 min

Easter vegetable salad with mayonnaise and...

Salads
Young potatoes with butter and dill 30 min

Young potatoes with butter and dill

Main Dishes

Recipe Categories

Soups
Soups in: New Year's Eve

Soups for New Year's Eve can be both warming and light, perfect to serve before the main course.

See all recipes in this category
Easter
Easter

Easter is one of the most important holidays in the Christian calendar, celebrated in spring, commemorating the resurrection of Jesus. It is a time of joy, hope, and communal celebration with family around a bountiful table. The culinary traditions associated with Easter are incredibly rich and d...

See all recipes in this category
Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Reklama