Soy meatball soup

Soy Meatball Soup: A Hearty and Flavorful Delicacy

Soy meatball soup is a traditional dish that enjoys popularity in many cultures. This special recipe, adapted for vegetarian food lovers, transforms soy granules into a wonder ingredient, offering a pleasant texture and unique flavor. Additionally, it is an excellent choice for those following a fasting diet. Let's begin our culinary journey!

Preparation time: 40 minutes
Cooking time: 45 minutes
Total time: 1 hour and 25 minutes
Servings: 4

Ingredients for meatballs:
- 100 g soy granules
- 50 ml sunflower or olive oil
- 1 small onion
- 5 tablespoons flour
- 1 tablespoon dried dill
- 50 g mushrooms (fresh or canned)
- 1 tablespoon semolina
- Salt and pepper to taste

Ingredients for soup:
- 2 medium carrots
- 1 parsley root
- 1 parsnip
- 1/4 celery root
- 1 small onion
- 250 ml borscht
- 1 tablespoon chopped fresh lovage leaves
- 1 tablespoon fresh parsley
- 1 tablespoon fresh dill
- 2 tablespoons oil

The story behind the recipe:
Meatball soup has always been a hearty dish, ideal for bringing the family together at the table. In this adaptation, soy becomes the star, being an excellent source of plant-based protein. This soup is perfect for fasting days but can also be enjoyed anytime, thanks to its rich flavors.

Step by step:

1. Preparing the soy granules: Start by boiling the soy granules in salted water. Let them boil for 30 minutes. This process will hydrate the soy and make the texture more pleasant in the final dish.

2. Cleaning the vegetables: Meanwhile, clean and chop the vegetables. The carrots, parsley root, parsnip, and celery need to be peeled. Chop the onion finely (for a quick option, you can use a blender). Divide the onion into two: half will be used for the soup, and the other half for the meatballs.

3. Chopping the vegetables: Once the vegetables are cleaned, chop the carrots, parsley, celery, and parsnip into small cubes. These vegetables will provide a fresh taste and pleasant texture to the soup.

4. Sautéing the vegetables: In a large pot, add the oil and sauté the chopped vegetables along with the onion. Sautéing helps release the flavors, so don't rush this step. Once the vegetables become slightly translucent, add about 2.5 liters of cold water.

5. Boiling the soup: Add a teaspoon of salt and let it simmer on low heat. Add the lovage, parsley, and dill. These herbs will add a delicate fragrance to your soup.

6. Preparing the meatballs: After the soy granules have boiled, drain them well and mix them with the remaining half of the onion, 50 ml of oil, 5 tablespoons of flour, semolina, dried dill, and finely chopped mushrooms. Season the mixture with salt and pepper to taste. Form small meatballs from the obtained mixture.

7. Adding the meatballs to the soup: When the vegetables in the pot are cooked, add the formed meatballs to the boiling soup. Let everything simmer on low heat for 10 minutes, covering the pot to retain heat and flavors.

8. Finalizing the soup: Finally, add the borscht and let it boil for another 10 minutes. This will give the soup a pleasant acidity and fresh taste.

Serving suggestions: The soy meatball soup is served hot, garnished with fresh parsley or dill leaves. You can also add a teaspoon of plant-based sour cream for extra creaminess. This dish pairs wonderfully with a slice of fresh bread or polenta.

Nutritional information: This soup is not only delicious but also healthy. Soy granules are rich in protein, and the vegetables provide essential vitamins and minerals. A serving of meatball soup contains approximately 150-200 calories, depending on the ingredients used.

Possible variations: If you want to experiment, you can add different vegetables depending on the season, such as zucchini or cauliflower. You can also replace the mushrooms with other types or add spices like paprika or cumin for an even more intense flavor.

Frequently asked questions:
- Can I use fresh soy instead of granules? Yes, but you will need to adjust the cooking time.
- How can I enrich the soup? You can add pasta or rice to give it a richer consistency.
- Is the soup suitable for freezing? Yes, the soup freezes well, but it is recommended to add the borscht after defrosting to maintain its freshness.

In conclusion, this soy meatball soup is not only an excellent option for fasting days but also a tasty dish that will bring smiles to the faces of your loved ones. I encourage you to try it and enjoy its comforting taste! Enjoy your meal!