Vegetable soup with meatballs is a dish that brings the comfort and warmth of a familiar home. This delicious recipe not only combines the flavors of fresh vegetables with the savor of meat, but also provides a perfect combination of nutrients that support a healthy diet. This vibrant soup is ideal for cool days or for moments when we want to indulge in something comforting.
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 4-6
Ingredients:
For the soup:
- 2 medium potatoes
- 2 carrots
- 1 parsley root
- 1/4 large celery
- 5 Brussels sprouts
- 1 large onion
- 2 tablespoons sunflower oil
- salt and pepper to taste
- 50 ml tomato paste
- fresh chopped parsley
For the meatballs:
- 200 g chicken meat (preferably minced, fresh)
- 1 egg
- 100 g rice (preferably long grain)
- salt and pepper to taste
- 1 teaspoon nutmeg
- juice of 1 lemon
Preparation:
1. Preparing the vegetables:
Start by washing and peeling the vegetables. Cut the carrots, parsley, and celery into cubes or rounds, depending on your preference. Finely chop the onion to soften quickly in the oil.
2. Sautéing the vegetables:
In a 3-4 liter pot, add the 2 tablespoons of sunflower oil and heat it over medium heat. Add the onion, carrot, parsley, and celery. Sauté for about 5-7 minutes, until the onion becomes translucent and the vegetables change color.
3. Adding water:
After the vegetables have been sautéed, add 2 liters of water to the pot and let it boil. This will be the delicious base of your soup.
4. Preparing the meatballs:
While the vegetables are boiling, you can prepare the meatballs. In a bowl, add the minced chicken, egg, salt, pepper, and nutmeg. Mix well, then add the rinsed rice. It is important to thoroughly combine all the ingredients so that the meatballs are compact and do not fall apart during boiling.
5. Forming the meatballs:
With slightly wet hands, form the meatballs to the desired size (about the size of a golf ball is ideal) and place them on a plate. Squeeze lemon juice over them for a fresh touch.
6. Adding the boiled vegetables:
When the water starts to boil, add the diced potatoes and quartered Brussels sprouts. Let them boil for about 5 minutes.
7. Boiling the soup:
Add the formed meatballs to the soup, along with the remaining lemon juice and tomato paste. Boil everything over medium heat for 10-15 minutes, until the meatballs are fully cooked and the flavors have blended harmoniously.
8. Seasoning:
Before serving, taste the soup and season with salt and pepper, to preference. Give it a final touch of freshness with the chopped parsley on top.
9. Serving:
The soup is served hot, with a spoonful of sour cream or a drop of lemon juice, as preferred. This adds a pleasant acidity that perfectly contrasts with the rich flavors of the vegetables and meat.
Helpful tip: If you want to personalize your soup, you can also add other vegetables, such as zucchini, green beans, or even pumpkin. Each ingredient brings a unique note and richness of flavors.
Calories and nutritional benefits: This soup is an excellent source of vitamins and minerals, thanks to the fresh vegetables. A serving of vegetable soup with meatballs contains approximately 250-300 calories, making it a healthy and nourishing choice. It provides protein from meat, carbohydrates from rice and vegetables, as well as fiber that aids digestion.
Frequently asked questions:
- Can I use different meat? Yes, you can use pork or beef, but make sure to adjust the cooking time, as these require longer to cook well.
- What can I do with leftover soup? The soup keeps well in the refrigerator for 2-3 days and can be reheated. You can also freeze individual portions for days when you don't have time to cook.
- How can I enhance the flavor? You can add extra spices, such as thyme, marjoram, or even a pinch of smoked paprika for a more intense taste.
This vegetable soup with meatballs is not just a simple recipe, but also an opportunity to connect with loved ones around the table. Enjoy your meal!
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 4-6
Ingredients:
For the soup:
- 2 medium potatoes
- 2 carrots
- 1 parsley root
- 1/4 large celery
- 5 Brussels sprouts
- 1 large onion
- 2 tablespoons sunflower oil
- salt and pepper to taste
- 50 ml tomato paste
- fresh chopped parsley
For the meatballs:
- 200 g chicken meat (preferably minced, fresh)
- 1 egg
- 100 g rice (preferably long grain)
- salt and pepper to taste
- 1 teaspoon nutmeg
- juice of 1 lemon
Preparation:
1. Preparing the vegetables:
Start by washing and peeling the vegetables. Cut the carrots, parsley, and celery into cubes or rounds, depending on your preference. Finely chop the onion to soften quickly in the oil.
2. Sautéing the vegetables:
In a 3-4 liter pot, add the 2 tablespoons of sunflower oil and heat it over medium heat. Add the onion, carrot, parsley, and celery. Sauté for about 5-7 minutes, until the onion becomes translucent and the vegetables change color.
3. Adding water:
After the vegetables have been sautéed, add 2 liters of water to the pot and let it boil. This will be the delicious base of your soup.
4. Preparing the meatballs:
While the vegetables are boiling, you can prepare the meatballs. In a bowl, add the minced chicken, egg, salt, pepper, and nutmeg. Mix well, then add the rinsed rice. It is important to thoroughly combine all the ingredients so that the meatballs are compact and do not fall apart during boiling.
5. Forming the meatballs:
With slightly wet hands, form the meatballs to the desired size (about the size of a golf ball is ideal) and place them on a plate. Squeeze lemon juice over them for a fresh touch.
6. Adding the boiled vegetables:
When the water starts to boil, add the diced potatoes and quartered Brussels sprouts. Let them boil for about 5 minutes.
7. Boiling the soup:
Add the formed meatballs to the soup, along with the remaining lemon juice and tomato paste. Boil everything over medium heat for 10-15 minutes, until the meatballs are fully cooked and the flavors have blended harmoniously.
8. Seasoning:
Before serving, taste the soup and season with salt and pepper, to preference. Give it a final touch of freshness with the chopped parsley on top.
9. Serving:
The soup is served hot, with a spoonful of sour cream or a drop of lemon juice, as preferred. This adds a pleasant acidity that perfectly contrasts with the rich flavors of the vegetables and meat.
Helpful tip: If you want to personalize your soup, you can also add other vegetables, such as zucchini, green beans, or even pumpkin. Each ingredient brings a unique note and richness of flavors.
Calories and nutritional benefits: This soup is an excellent source of vitamins and minerals, thanks to the fresh vegetables. A serving of vegetable soup with meatballs contains approximately 250-300 calories, making it a healthy and nourishing choice. It provides protein from meat, carbohydrates from rice and vegetables, as well as fiber that aids digestion.
Frequently asked questions:
- Can I use different meat? Yes, you can use pork or beef, but make sure to adjust the cooking time, as these require longer to cook well.
- What can I do with leftover soup? The soup keeps well in the refrigerator for 2-3 days and can be reheated. You can also freeze individual portions for days when you don't have time to cook.
- How can I enhance the flavor? You can add extra spices, such as thyme, marjoram, or even a pinch of smoked paprika for a more intense taste.
This vegetable soup with meatballs is not just a simple recipe, but also an opportunity to connect with loved ones around the table. Enjoy your meal!