Paprika soup with meatballs – Greetings from the Balkans!

When the days get cold and dark so quickly, you probably long for home and a cozy warm kitchen. With the aroma of this fruity paprika soup with meatballs, you can relax and enjoy!

This simple soup is reminiscent of good Balkan cuisine. The typical fruity Ajvar also comes from here. The spicy paste consists of long roasted peppers, garlic and a good pinch of chili. This meatball goes perfectly with chili soup or as a ketchup alternative with your favorite snacks. One more reason to try our easy recipe for homemade ajvar!

If you’re running out of ajvar after making our meatball and pepper soup, enjoy pie with these Balkan classics:

Pastrmajlija on a white crepe on a dark background.  Top view.

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One basic recipe – many possibilities: our pepper soup with meatballs

Thanks to a few good ingredients, this delicious paprika soup with meatballs is ready in no time. You can spice them up even more and spice them up with some chili, nutmeg, and other tart herbs.

While the soup is simmering, you form simple balls that you can prepare in a variety of ways. If you like to eat meat, use our tips to find out what kind of minced meat is best for balls. Paprika soup itself has so much flavor that you can confidently rely on vegan mince. Thanks to the clever cooking of this world, it’s amazingly authentic in both taste and consistency. Seasoned with ajvar and a pinch of nutmeg, the difference from the original is minimal!

The soup itself is vegan, except for the sour cream. So if you’re cooking for a large group and don’t want to go wrong, you can use vegan cream or one of the many vegan cream alternatives. It serves all your needs and you can enjoy the paprika soup with the meatballs comfortably and together. Bright!

Meatball paprika soup topped with sour cream, ajvar and fresh thyme and served in a soup bowl on a rustic wooden table.

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Spicy paprika soup with meatballs

description

Pepper soup with meatballs

For the soup:

For meatballs:

preparation

  1. Wash, clean and chop the peppers. Peel the onion and garlic and finely chop both. Heat a spoonful of oil in a pan. Fry onion and garlic in it until transparent. Then add pepper and saute briefly. Add two tablespoons of ajvar and oregano and deglaze with broth. Bring to a boil and then cook covered for 15 minutes.

  2. Meanwhile, prepare the meatballs. For this, knead the minced meat with a tablespoon of Ajvar, salt, pepper and nutmeg and make balls from the mixture. Heat two spoons of oil in a pan and fry the balls for about five minutes on each side. Then empty the balls on kitchen paper.

  3. Add 200 grams of sour cream to the soup and make a fine puree. Season again with salt, pepper, paprika and sugar. Pour the soup into plates and serve with the balls. Serve with remaining sour cream and ajvar.

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