Why meatballs for soup come out dry

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Soup meatballs can come out dry for several reasons. Often the problem lies in improperly selected ingredients or cooking method. For example, choosing too lean meat can make the meatballs less juicy. It is also important to consider how long they are cooked: long cooking can turn meatballs into hard, dry pieces.

Interesting fact: meatballs with the addition of bread or semolina retain moisture better, which makes they are more tender and juicy.

Ingredients for juicy meatballs:

• 500 g of minced meat (pork + beef or chicken)
• 1 egg
• 2-3 tbsp. l. breadcrumbs or soaked white bread
• 1 onion (finely chopped or grated)
• Salt and pepper to taste
• Greens as desired

So that the meatballs are not dry, use minced meat with a moderate fat content. For example, a mix of pork and beef is a great option for balanced flavor and texture.

Adding soaked bread or breadcrumbs helps retain moisture. This makes the meatballs softer and more tender, especially during long cooking in the soup.

Do not overcook the meatballs. The optimal cooking time is 10-15 minutes in hot broth after boiling. If you cook them longer, they will lose their juiciness.

Another secret is to add grated onion to the minced meat. It not only makes meatballs more aromatic, but also helps retain moisture. If you want to experiment, try adding a little cream or sour cream to the minced meat – this will make the meatballs even more tender.