Buckwheat Soup with Meatballs

Buckwheat Soup with Meatballs


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Warm yourself up on a rainy day with this hearty meatball and buckwheat soup. This new soup recipe will become a big hit in your kitchen!

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Time needed

25 min preparation + 60 min cooking

Serving Size / Yield

3 servings


  • 4 cups of chicken stock
  • 1/3 cup of buckwheat
  • 2 potatoes, peeled and diced
  • 1 carrot diced
  • 1 stick celery diced
  • 2 bay leaves
  • 1 brown onion, grated
  • 2 cloves of garlic, crushed
  • ½ lb. lean ground chicken
  • 4 tablespoons of dried parsley
  • 4 tablespoons of dried dill
  • Salt & Pepper to taste
  • ¼ cup of oil for frying vegetables

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First, bring the chicken stock to a simmer. Then cook the buckwheat in a non-stick frying pan over medium heat. While you are doing this, make sure to stir for 2 minutes or until it becomes toasted. Then add the buckwheat, potatoes, carrot, celery and bay leaves to the chicken stock. Finally, season it with salt and pepper.
Combine the onion, garlic, ground chicken and dill, season with salt and pepper.
Then form this mixture into meatballs and drop them into the simmering stock. Make sure to simmer the stock for 10 minutes or until the buckwheat and potatoes are tender, and meatballs are cooked. serve garnished with coriander leaves.
Serve the soup fresh and garnish with parsley

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