Dinner

Buckwheat Soup with Meatballs

Name: Buckwheat Soup with Meatballs
Prep time: 20 min
Cook time: 40 min
Ingredients: 3/4 cup buckwheat, divided; 1 carrot, sliced; 1 onion, diced; 1 egg; 300 g ground meat; Small bunch of dill or parsley, chopped; Salt, to taste; Black pepper, to taste; 1.5 liters water or broth

Prep

20 minutes

Cook

35 to 40 minutes

Buckwheat Soup with Meatballs is a light, filling bowl, tender meatballs, soft buckwheat, and a clean broth that comes together from a short list of everyday ingredients.

Ingredients

3/4 cup buckwheat, divided
1 carrot, sliced
1 onion, diced
1 egg
300 g ground meat
Small bunch of dill or parsley, chopped
Salt, to taste
Black pepper, to taste
1.5 liters water or broth

Instructions

1
Slice the carrot and dice the onion. Bring the water or broth to a gentle simmer, add the carrot and onion, and cook for 10 minutes.
2
Cook half the buckwheat separately in salted water until partly tender, about 8 to 10 minutes. Drain and set aside.
3
Combine the ground meat with the egg, the remaining uncooked buckwheat, herbs, salt, and pepper. Mix well and shape into small meatballs.
4
Add the par-cooked buckwheat and the meatballs to the simmering soup.
5
Simmer for 20 to 25 minutes, until the meatballs are cooked through and the vegetables are tender.
6
Season with salt and pepper and serve hot.

Best Served With

Serve with a dollop of sour cream and a few pickled cucumbers on the side.

Cook's Note

Cook the buckwheat separately until partly tender before adding it to the soup so the broth stays cleaner and the grains do not overcook.

Why This Recipe Works

Cooking the buckwheat separately keeps the broth lighter, while mixing some of it into the meatballs helps them stay soft and cohesive. Carrot and onion give the soup a simple base without making it heavy.

Make It Yours

Add dill or parsley for a fresher finish. Use broth instead of water for a deeper soup. Add a potato for more body. Shape smaller meatballs if you want the soup to cook faster.