Mediterranean Meatball Soup | Mediterrane Fleischbällchensuppe – Hearty, Creamy, and Easy

 

Mediterranean Meatball Soup | Mediterrane Fleischbällchensuppe

A hearty and creamy Mediterranean-style soup full of flavor and warmth

This Mediterranean Meatball Soup is one of the best soups I’ve made in a long time. Rich, flavorful, and full of fresh ingredients, it’s perfect for cozy evenings or as a hearty meal.
The combination of tender meatballs, vegetables, and creamy lemon-yogurt broth creates a light yet comforting soup.

You can easily make it vegetarian or vegan by substituting the meatballs and yogurt.

---

Ingredients

Meatballs

• ½ lb ground beef

• ½ lb ground pork

• 1 egg

• 1 tsp sweet paprika

• 2 cloves garlic, minced

• ¼ large onion, minced

• 2 tbsp chopped parsley

• Salt and pepper to taste

• 4 tbsp flour (for coating)

Soup Base

• 2 tbsp olive oil

• 1 large onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 medium potatoes, peeled and cubed

• 8 cups water

• 2 beef bouillon cubes (or vegetable for vegetarian version)

• ¾ cup Greek yogurt (or plant-based yogurt)

• 2 egg yolks

• Juice of ½ lemon

• 2 tbsp chopped fresh parsley

• Salt and pepper to taste

---

Instructions

1. Prepare the meatballs
   Finely mince half the garlic, a quarter of the onion, and half the parsley.
   Combine with the ground meat, paprika, egg, salt, and pepper.
   Shape into small bite-sized meatballs and roll each in flour until lightly coated.

2. Brown the meatballs
   Heat 2 tbsp olive oil in a pan over medium heat.
   Brown the meatballs on all sides (they don’t need to be cooked through).
   Remove and set aside.

3. Make the soup base
   In a large pot, heat olive oil and sauté the onion for about 5 minutes.
   Add garlic, carrots, and celery; cook another 5 minutes.
   Add water and bouillon cubes, bring to a boil, then reduce to a simmer for 15 minutes.

4. Add the meatballs and potatoes
   Add the browned meatballs and cubed potatoes to the pot.
   Simmer for about 15 minutes, until the potatoes are tender.

5. Prepare the yogurt mixture
   In a bowl, whisk yogurt, egg yolks, and lemon juice until smooth.
   Gradually add about ½ cup of hot soup broth to the yogurt mixture while stirring.
   Then add another cup of broth and mix again (this tempers the mixture).

6. Finish the soup
   Slowly pour the yogurt mixture back into the soup while stirring constantly.
   Do not boil once added — just heat gently until combined.

7. Serve
   Garnish with fresh parsley and serve with crusty bread.

---

Make-Ahead and Variations

Make-Ahead:
The soup can be made up to 2 days ahead. Reheat gently; do not boil after adding yogurt.

Vegetarian:
Use plant-based meatballs and vegetable broth.

Vegan:
Use vegan meatballs and soy or almond yogurt; omit egg yolks and add 1 tsp cornstarch to thicken the soup.

Gluten-Free:
Use gluten-free flour or omit dredging.

---

Serving Suggestion

Serve with crusty bread, pita, or a side salad. A drizzle of olive oil or sprinkle of feta adds an extra Mediterranean touch.

---

 

 

 

 

 

Mediterrane Fleischbällchensuppe

Eine aromatische, cremige Suppe mit mediterranen Aromen

Diese Mediterrane Fleischbällchensuppe ist eine meiner liebsten Suppen – herzhaft, cremig und voller Geschmack.
Die Kombination aus Fleischbällchen, Gemüse und der Zitronen-Joghurt-Brühe ergibt eine leichte, dennoch wärmende Suppe.

Das Rezept lässt sich leicht vegetarisch oder vegan abwandeln.

---

Zutaten

Fleischbällchen

• 250 g Rinderhackfleisch

• 250 g Schweinehackfleisch

• 1 Ei

• 1 TL süßes Paprikapulver

• 2 Knoblauchzehen, gehackt

• ¼ Zwiebel, fein gehackt

• 2 EL Petersilie, gehackt

• Salz und Pfeffer

• 4 EL Mehl (zum Wälzen)

Suppe

• 2 EL Olivenöl

• 1 große Zwiebel, gewürfelt

• 2 Knoblauchzehen, gehackt

• 2 Karotten, gewürfelt

• 2 Selleriestangen, gewürfelt

• 2 mittelgroße Kartoffeln, gewürfelt

• 8 Tassen Wasser

• 2 Rinderbrühwürfel (oder Gemüsebrühe)

• 180 g griechischer Joghurt (oder veganer Joghurt)

• 2 Eigelb

• Saft einer halben Zitrone

• 2 EL Petersilie, gehackt

• Salz und Pfeffer nach Geschmack

---

Zubereitung

1. Knoblauch, Zwiebel und Petersilie hacken. Mit Hackfleisch, Paprikapulver, Ei, Salz und Pfeffer vermischen. Kleine Bällchen formen, in Mehl wenden.

2. In einer Pfanne in Olivenöl anbraten, beiseite stellen.

3. Zwiebel, Knoblauch, Karotten und Sellerie im Suppentopf anbraten. Wasser und Brühwürfel zugeben, 15 Minuten köcheln.

4. Fleischbällchen und Kartoffeln hinzufügen, weitere 15 Minuten leicht kochen.

5. Joghurt, Eigelb und Zitronensaft verrühren, etwas Brühe zugeben, dann in die Suppe einrühren (nicht kochen!).

6. Mit Petersilie bestreuen und servieren.