Egg And Meatball Soup
Egg and Meatball Soup Recipe - Authentic Algerian Dish
Introduction
Egg and Meatball Soup is a delicious and hearty dish that is perfect for a cozy meal on a cold day. This recipe combines the flavors of ground beef, eggs, and aromatic spices to create a flavorful and satisfying soup.
History
Egg and Meatball Soup has roots in Middle Eastern and Mediterranean cuisine, where meatballs are a popular dish. The addition of eggs to the soup adds a rich and creamy texture, making it a comforting and filling meal.
Ingredients
How to prepare
- 1) Heat oil in a saucepan, then add half of the onions and sauté until golden brown.
- 2) Add almonds, butter, salt, pepper, cinnamon, saffron, and 2 cups of boiling water. Cover and cook over low heat for 5 minutes.
- 3) Meanwhile, combine the meat, cilantro, one of the eggs, and the remaining onions, salt, and pepper.
- 4) Shape the mixture into marble-sized balls.
- 5) Add the meatballs to the mixture along with the remaining boiling water. Cook over medium heat until the meatballs are well done, about 20 minutes.
- 6) Add vermicelli and cook for 5 minutes.
- 7) Prepare a sauce by mixing the remaining egg, parsley, and lemon juice. Add the sauce to the pot one minute before serving the soup.
- 8) Stir well, but do not boil.
Variations
- Use ground lamb or chicken instead of beef for a different flavor profile.
- Add diced vegetables like carrots, celery, or bell peppers for added nutrition.
Cooking Tips & Tricks
Be sure to sauté the onions until they are golden brown to bring out their sweetness and flavor.
- When shaping the meatballs, wet your hands with water to prevent the mixture from sticking to your hands.
- Adding the vermicelli towards the end of cooking ensures that it doesn't become mushy and retains its texture.
Serving Suggestions
Serve the Egg and Meatball Soup with a side of crusty bread or a simple green salad for a complete meal.
Cooking Techniques
Sautéing the onions until golden brown adds depth of flavor to the soup.
- Cooking the meatballs in the broth infuses them with the aromatic spices and creates a flavorful broth.
Ingredient Substitutions
Use ground turkey or pork instead of beef for a different taste.
- Substitute pine nuts or walnuts for almonds for a different texture.
Make Ahead Tips
The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Presentation Ideas
Garnish the Egg and Meatball Soup with a sprinkle of fresh parsley or a drizzle of olive oil for a beautiful presentation.
Pairing Recommendations
Pair this soup with a glass of red wine or a refreshing cucumber mint cooler for a well-rounded meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Nutrition Information
Calories per serving
Calories: 380 per serving
Carbohydrates
Carbohydrates: 23g per serving
Fats
Total Fat: 22g per serving
Saturated Fat: 6g per serving
Proteins
Protein: 25g per serving
Vitamins and minerals
Iron: 3mg per serving
Calcium: 60mg per serving
Vitamin C: 8mg per serving
Alergens
Contains: Tree nuts, eggs
Summary
This Egg and Meatball Soup is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in iron, calcium, and vitamin C.
Summary
Egg and Meatball Soup is a comforting and flavorful dish that is perfect for a cozy meal. With a mix of aromatic spices, tender meatballs, and creamy eggs, this soup is sure to warm you up from the inside out. Enjoy it with your favorite bread or salad for a satisfying meal.
How did I get this recipe?
The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a fantastic cook, always whipping up delicious meals that filled the house with mouth-watering aromas.
As we sat at her kitchen table, sipping on cups of steaming hot tea, Maria suddenly disappeared into her pantry. When she returned, she was holding a tattered old notebook in her hands, its pages yellowed with age and stained with splatters of various ingredients.
"Here, my dear," Maria said, handing me the notebook. "I want you to have this. It's filled with all my favorite recipes, passed down to me by my mother and grandmother."
I flipped through the pages, marveling at the handwritten recipes and the little notes scribbled in the margins. And that's when I stumbled upon the recipe for Egg And Meatball Soup. Maria noticed the look of curiosity on my face and smiled knowingly.
"Oh, that recipe is a family secret," she said. "It's been passed down for generations, and I'm sure you'll love it as much as we do."
I couldn't wait to try it out, so Maria and I headed to the kitchen to whip up a batch of the soup. The ingredients were simple and wholesome - eggs, ground meat, vegetables, and a handful of seasonings. As we worked together, Maria shared the story behind the recipe.
"It all started with my great-grandmother, who was a master in the kitchen," Maria explained. "She would make this soup for us on cold winter nights, and it always warmed our hearts as well as our bellies."
I listened intently, soaking in every word as Maria recounted the memories of her childhood. The aroma of the simmering soup filled the kitchen, and I couldn't wait to taste the final product.
Finally, the soup was ready, and Maria ladled out steaming bowls for us to enjoy. The first spoonful was like a taste of heaven - rich, savory broth filled with tender meatballs and delicate strands of egg. It was a flavor explosion in my mouth, and I knew that this recipe would become a cherished favorite in my own kitchen.
Over the years, I have made Egg And Meatball Soup countless times, each batch reminding me of that special day in Maria's kitchen. I have shared the recipe with friends and family, passing on the tradition just as Maria did for me.
One day, I decided to enter the soup in a local cooking competition. I poured my heart and soul into each step, carefully crafting each meatball and beating the eggs just so. When the judges took their first spoonful, their faces lit up with delight.
"This is truly a masterpiece," one of them exclaimed. "The flavors are so complex and yet so comforting. It's like a hug in a bowl."
I beamed with pride, knowing that my great-grandmother would have been so pleased to see her recipe receiving such praise. I took home the first-place trophy, and my little soup recipe became famous in our small town.
As the years passed, I continued to make Egg And Meatball Soup, always thinking of Maria and the generations of women who had come before me. The recipe became a part of my family's culinary heritage, a symbol of love and tradition passed down through the ages.
And now, as I sit here in my own cozy kitchen, stirring a pot of simmering soup, I can't help but feel grateful for the gift of that old tattered notebook and the treasure trove of recipes it contained. Each page is a link to the past, a connection to the women who came before me and the culinary legacy they left behind.
And as I take a sip of the fragrant broth, I know that this recipe will continue to be a part of my family's story for generations to come. It's a simple soup, yes, but it's so much more than that. It's a taste of history, a reminder of the love and care that went into creating each and every dish.
And as I share this recipe with you, my dear grandchild, I hope that you will feel the same connection to our family's culinary heritage. May you always remember the stories behind the recipes, the love that went into each dish, and the joy of sharing a meal with those you hold dear. And may the flavors of Egg And Meatball Soup always warm your heart as they have warmed mine.
Categories
| Algerian Recipes | Algerian Soups | Almond Recipes | Beef Recipes | Saffron Recipes | Vermicelli Recipes |