Soy meatball soup

Name: Soy meatball soup - Lorena O.
Ingredients: half a serving of soy granules; 100 g mushrooms; 2 tablespoons oil; 1 red onion; 50 g carrots; 50 g parsley root; 1 tablespoon oil; 1.4 l water; 1 tablespoon salt; 1 bunch of parsley; ground pepper; a quarter teaspoon salt; 1 tablespoon rye flour; 1 clove of garlic; 1 egg; half a bun; 1 tablespoon flour; oil; sweet paprika.

Season - Soy meatball soup by Lorena O. - Recipia

Soy meatball soup is a comforting delight, perfect for fasting days or for those who prefer a meatless dish. This meal is rich in vegetables and flavors, making it a healthy and tasty choice. In this recipe, I will guide you step by step in preparing this soup, so you can achieve a perfect result, full of flavor. Preparation time: 30 minutes Cooking time: 30 minutes Total time: 1 hour Number of servings: 4 Ingredients: - ½ portion of soy granules - 100 g mushrooms (preferably champignon or pleurotus) - 2 tablespoons olive oil - 1 red onion - 50 g carrots - 50 g parsley root - 1 tablespoon oil (for vegetables) - 1.4 l water - 1 tablespoon salt - 1 bunch of fresh parsley - Ground pepper, to taste - ¼ teaspoon salt (for the meatball mixture) - 1 tablespoon rye flour (or soy flour for a gluten-free version) - 1 garlic clove - 1 egg (optional, for binding the meatballs) - ½ bun, cut into cubes - 1 tablespoon flour (for roux) - Oil for roux - ½ teaspoon sweet paprika Preparation: 1. Preparing the soy granules: Start by preparing ½ portion of soy granules, following the instructions on the package. They need to be rehydrated, so make sure to soak them in warm water for about 20 minutes. After they have swollen, drain them well and set aside. 2. The mushrooms and onion: Wash and chop the mushrooms into small pieces. In a skillet, heat 2 tablespoons of oil and add the mushrooms, frying them until golden. Add the finely chopped red onion and let them sweat until they become translucent, about 5-7 minutes. This will add a rich flavor to your soup. 3. The vegetables: Peel and slice the carrots and parsley root into thin slices. In the same skillet, add 1 tablespoon of oil and sauté the vegetables for a few minutes, just until they soften a bit. 4. Boiling the soup: In a large pot, add the sautéed vegetables, the rehydrated soy granules, 1.4 l of water, and 1 tablespoon of salt. Bring everything to a boil over medium heat. 5. Preparing the meatballs: In a bowl, combine the soy granules with the mushrooms and sautéed onion. Add a bit of ground pepper, ¼ teaspoon of salt, 1 tablespoon of rye flour, half of the chopped parsley, a grated garlic clove, and a whole egg (or a few boiled and mashed potatoes). Mix well until you get a homogeneous mixture. Wet your hands and form 8 meatballs. 6. Adding the meatballs to the soup: When the water in the pot begins to boil, carefully add the meatballs and boil them for about 20 minutes, until the carrots are soft. 7. The roux: In a separate skillet, add a tablespoon of oil and flour. Prepare a roux over high heat, stirring continuously. Once the flour is browned, add the remaining chopped parsley and, after a few moments, remove from heat. Add ½ teaspoon of sweet paprika and let it cool a bit. Dilute with a little water and boil for another 5 minutes until it thickens. 8. Finalizing the soup: Stir the soup occasionally and carefully add the roux. Let it boil for another 5 minutes to achieve a creamy consistency. 9. Serving: The soy meatball soup is served hot, garnished with freshly chopped parsley. You can also add a tablespoon of plant-based sour cream or a bit of hot pepper if you like a spicy taste. It is an ideal dish to be enjoyed alongside a slice of fresh bread. This soy meatball soup recipe is not only delicious but also very adaptable. You can experiment with other vegetables, such as bell peppers or zucchini, depending on your preferences. Remember that each ingredient adds a personal touch to this dish! Enjoy every spoonful of this soup, full of flavors and colors!

Soy meatball soup

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