Soup with meatballs and vegetables

Soup with meatballs and vegetables

Ordinary products and the mysticism of chef secrets.

If there is no broth, and there is nothing to cook it from here and at the moment, but there is little minced meat, your family is never left without the first. Therefore, you can prepare soup with meatballs and any filling. For example, with potatoes and small noodles.

And if there are fresh vegetables in the refrigerator, then it will not just be soup, but an ordinary culinary delight. This is when the whole family at first sparingly sniffs the air in the kitchen, and later is in a suspiciously high spirits. Why would this be?

For 1.5-2 liters of water. Production time - 50 minutes.

Ingredients

• minced meat - 300-500 g
• testicle - 1
• onion - 1 small
• vegetable oil - 2-3 tbsp. spoons
• potatoes - 2 medium
• zucchini (more attractive with zucchini) - 1 long
• tomato - 1
• reddish onion - 1
• sweet pepper - half
• carrots - 1 large (2 medium)

Manufacturing

Finely chop the onion (you can use a meat grinder or finely grate it). Add chopped onion to the minced meat and beat in the egg. Stir until smooth, adding salt and pepper as you go. The minced meatballs are ready - set the bowl aside.

Prepare vegetables for soup - cut into cubes:

Zucchini - large, carrots medium or small,

large potatoes, small peeled tomatoes,

ON A NOTE. To remove the skin, scald the tomato and let it sit for a few minutes, then rinse with cool water and peel.

pepper in small cubes, and onion in half rings.

Now let's start cooking the soup. The main thing is the sequence of adding vegetables.

Pour vegetable oil into the pan and add onions. Place the pan on low heat to simmer the onions (do not fry!).

Next, add the carrots and, covering with a lid, simmer for 5-6 minutes.

Later add the zucchini and simmer again for about 5 minutes.

Next are the peppers and potatoes (simmer for 8-10 minutes).

Tomatoes come last. Add salt and pepper and simmer again for 5 minutes.

Pour cool water over the vegetables, bring to a boil and cook for 10 minutes over low heat.

Place the meatballs. You can form them using either a teaspoon or your palms.

Cook the soup for another 5-7 minutes. And then let it brew. Serve the fragrant soup with meatballs along with herbs and sour cream - it tastes much better with this dressing.

ON A NOTE

Meatballs can be added to the soup not only raw, but also after previously fried over high heat.

You can serve sour cream and herbs separately, or you can mix finely chopped herbs and sour cream into the sauce.

If you don’t have the patience and time to cook the soup in many stages, then add all the vegetables, after simmering the onions, pour very little warm water, add salt and pepper, simmer under the lid for 10-15 minutes, and then pour in the water and add the meatballs.

The result will also be a very tasty soup. But something will be missing. Maybe magic. Warlock of real chef's secrets.

Light soup with meatballs and vegetables

A very tasty and quite light soup, despite the fact that it contains meatballs.

Ingredients for “Light Soup with Meatballs and Vegetables”:

• Minced meat (mixture: pork, beef) - 250 g
• Water - 3 l
• Onion - 1 pc.
• Bell pepper - 1 piece
• Bay leaf - 1 piece
• Dark pepper (peas) - 5 pcs.
• Tomato (medium size) - 1 pc.
• Potatoes - 2 pcs.
• Salt - to taste
• Mixed peppers - to taste
• Carrots (medium size) - 1 pc.

Production time: 40 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Light soup with meatballs and vegetables”:

Pour water into a saucepan and put it on fire.

Chop the onion, add to the minced meat and mix. Add a little salt and pepper.

Cut:
potatoes – into cubes,
carrots – into slices,
bell pepper – into cubes

Add everything to boiling water.

Roll the minced meat into small meatballs and add to the pan.

Note: you can swap this step with the previous one - I tried this and that - in principle, there is no difference

Don't forget to add bay leaf and peppercorns

After 15 minutes the soup is ready

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Photo “Light soup with meatballs and vegetables” from those who prepared it (3)

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March 7 graber # (recipe creator)

Alexey, thank you for the recipe for a frisky, tasty and satisfying soup. I prepared the meatballs from double minced meat - beef and turkey, in equal proportions. Bell pepper, frozen tomato, diced, and large carrots grated. The soup was steeped and the next day it was much tastier.

January 27 graber # (recipe creator)

Thank you very much for the recipe for a simple and delicious light soup.
I cut the carrots into cubes, and I got the peppers and tomatoes from the freezer.

January 6 graber # (recipe creator)

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Rich vegetable soup with meatballs

I remember the joyful poem about the girl Itza, who cooks soup for the whole family, from my youth. And although the content of the dish was similar to borscht (it contained cabbage and other ingredients), I was constantly attracted by the huge amount of vegetables in it. In our family, soup was usually made from potatoes, carrots and onions with the addition of cereal or noodles. Therefore, pure vegetable first courses were unfamiliar to me for a long time.

But it's time to remove this gap in my menu. Now we will prepare a rich but light vegetable soup with meatballs. And no cereals!

Step-by-step recipe for vegetable soup with meatballs

Let's start by cooking with benefits for children and the whole family. Meatballs made from the freshest veal will add satiety to our dish, and vegetables will add colorful colors, lightness and benefits.

• Minced veal - 600-700 gr.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Onions (regular and purple) - 2 pcs.
• Tomato - 1 pc.
• Bell pepper - ½ pc.
• Egg - 1 pc.
• Salt, spices - to taste.

Cutting vegetables

1. As usual, clean all products and rinse with water. It is better to take large vegetables so that they can be cut comfortably.
2. Chop the snow-white onion, we need it for minced meat. You can cut it into cubes or grind it in a blender. I chose option 2, but the vegetable was not chopped the way I needed. We will correct this situation a little below.
3. Cut potatoes and carrots into similar cubes. The size should be about 1 cm.
4. Cut the purple onion in half and chop it into thin half rings.
5. Also cut the hard tomato into cubes. Let the tomato be slightly green, but dense and meaty.
6. Remove seeds and veins from half a bell pepper of any color (mine was reddish). Cut the pepper into strips.

Making meatballs from minced meat

1. Everything is prepared, now it’s time to start mincing and figure out how to create meatballs for the soup. If you grate regular onions, you can omit this item. If it comes out larger than necessary, then put it back into the blender. Add a little minced meat there and grind everything.
2. Place the chopped veal with onions in a comfortable bowl.
3. Beat the egg into a bowl.
4. Season the meat mixture with salt and spices as desired.
5. Now carefully knead the minced meat with your hands. It should turn out homogeneous. Well-kneaded meatballs will be juicy and tender.
6. Pinch off small pieces from the total mass of minced meat and form them into cutlets of any size.

Cooking soup

1. Now let's look at a step-by-step recipe for adding vegetables to soup. Place a saucepan with water on fire. While it boils, we’ll prepare the ingredients ahead of time. In a frying pan with vegetable oil, fry the purple onion until transparent. Then add carrot cubes to it and continue to simmer them together.
2. When the carrots have softened a little, dump the potatoes into the pan. Give him a little trouble.
3. Place the pepper into strips and sauté the vegetables for another 1-2 minutes.
4. The tomatoes are placed at the end for stewing. Always stir so that nothing burns.
5. Place the entire contents of the frying pan into boiling water. And we will succeed in cooking the meat balls not in water, but in vegetable broth, which will significantly improve their taste.
6. As the vegetables begin to boil in the soup, start adding the meatballs with a spoon.
7. If necessary, the dish should be salted. After surfacing, the meatballs should boil for 5-7 minutes, and then remove the pan from the heat. Our light and satisfying vegetable soup is ready.

The absence of cereals and pasta reduces the calorie content of this dish, so you can eat a couple of plates without fear.

Soup with vegetables and meatballs: 2 recipes for any time of year

If you don’t want to cook broth or don’t have time, but you need to quickly prepare a real lunch, life-saving soup with meatballs will come to the rescue. Everything will turn out even faster if you have ready-made minced meat or defrosted meat on hand, which just needs to be twisted. We offer you a vegetable version of the soup in two versions: with cabbage and with zucchini. Step-by-step recipes with photos.

Vegetable soup with fresh cabbage and meatballs

Soup with meatballs and fresh cabbage will unsurpassably diversify your daily table. Cooking this dish is a pleasure. No hassles - you just need to lay out the components one by one.

For meatballs, you can buy minced meat in the store or cook it yourself. When choosing hard cheese, give preference to a product with a neutral taste. Young white cabbage with thin leaves is ideal for soup. Choose spices and fragrant herbs according to your own taste or try the suggested option. Depending on your preferences, the amount of water can be increased or decreased.

• potatoes – 1 – 2 pcs.;
• white cabbage – 200 g;
• onion – 0.5 pcs per soup + 0.5 pcs. into minced meat;
• carrots – 0.5 pcs.;
• bell pepper – 0.5 pcs.;
• chicken fillet – 250 g;
• hard cheese – 60 g;
• bay leaf – 1 pc.;
• dill, parsley – 5 g.
• salt pepper.

Quantity: 5 servings

Preparation time: 10 min.

Production time: 30-40 min.

How to cook vegetable soup with meatballs

1. Let's prepare the vegetable ingredients. Chop the cabbage finely with a knife.
2. Wash the potatoes, peel them and cut them into cubes. Wash the potatoes to remove excess starch.
3. Place potatoes and cabbage in a cooking pan, pour in one and a half liters of water, add bay leaf. Bring the contents to a boil, cook for 5-7 minutes over low heat.
4. Cut the carrots into curly strips, chop the onion. Place the ingredients in the pan and continue cooking for 8 minutes.
5. Cut the chicken fillet into random pieces, add chopped onions and herbs, place in a blender bowl, and chop.
6. Mix minced meat with grated cheese. Salt and pepper.
7. Form meatballs with wet hands. Place them in the soup with the cooking vegetable mixture.
8. Remove seeds from bell peppers and chop finely. Add pepper to soup, cook for 7 minutes. Salt the dish to taste.

Serve the soup hot, add fresh bread, hot pepper, and garlic.

Soup with meatballs and zucchini

• minced meat – 300 g;
• onion – 1 pc.;
• potatoes – 2 pcs.;
• tomato – 1 pc.;
• sweet pepper – 0.5 pcs.;
• testicle – 1 pc.;
• carrots – 1 pc.;
• zucchini – 0.5 pcs.
• vegetable oil – 2 tbsp;
• granulated garlic – 1 tsp;
• bay leaf – 1 pc.;
• allspice – 2-3 pcs.;
• salt pepper.

Quantity: 6-7 servings

Preparation time: 15 min.

Production time: 40 min.

1. Grate half the onion or finely chop it. Mix the onion mixture with the minced meat and beaten egg. Add salt and pepper, mix the minced meat.
2. Pour vegetable oil into a frying pan with high sides and heat it up. Add onion, fry until transparent.
3. Add peeled and grated carrots. Continue cooking for 1-2 minutes.
4. Peel the potatoes and cut into cubes. Peel the zucchini and cut into cubes. Place the cooked vegetables in the pan.
5. Remove seeds from bell peppers and chop finely. Cut the tomato crosswise and scald with boiling water. Remove the skin and chop. Place the tomato and bell pepper in a frying pan.
6. Add 100 – 150 ml of water to the vegetable mixture. Simmer for 5 – 7 minutes.
7. Transfer the vegetables to an enamel cooking pan, add 1.5 - 2 liters of water, boil for a minute. Use a spoon to form small meatballs, place in the bubbling soup, and cook until tender. Add spices.
8. Season the dish with salt and pepper and leave to steep for 5 minutes under the lid.

Pour the meatball soup into bowls, sprinkle with fresh herbs and serve with carrot croutons. The soup comes out clear, has a rich meaty taste, emphasized by vegetables and spices. In the off-season, it is not necessary to cook from greenhouse vegetables; you can take frozen vegetable mixtures.

Creator: Natalya Komarova

A hearty lunch and well-fed smiles - and only 40 minutes of your time.

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