Zucchini Soup with Meatballs
The recipe is another improvisation of how you can use healthy, dietary products to make a delicious and complete meal. It is one of our favorite soups, I recommend it for lunch but especially for dinner.
Zucchini is one of my mother's favorite vegetables, she grinds it small and puts it in any soup, like a kind of vegetable - it adds a very good taste, something I didn't know until I tried it. Besides the fact that it is very good, it is also healthy, you must try.
You can also improvise a chicken soup in which to put only zucchini, without meatballs - with them I found it more interesting.
Ingredients
●
Chicken meat
1 piece
I put a few pieces of chicken that I had in the fridge to make the soup tastier - you can without them
●
Tomatoes
1 piece
you can put here 1 pepper, 1 parsley root, carrot, celery - if you have
●
Zucchini
1 piece
1 larger or 2 smaller
●
Chicken meat
300 g
for meatballs - here I put turkey
●
Borsch/Lemon juice
300 ml
put to taste, as sour as you like
●
Salt
1 tbsp
adjust according to taste
●
Fresh parsley
2 tbsp
+ ground pepper for meatballs
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Step by step
Step 1
The first thing I recommend is to make the soup base - the soup comes out much tastier and more complete.
So in a saucepan put the chicken cutlery (a little more bone - paws, wings, back - mine were from the country) - add about 2-3 liters of water to cover them well. Put on the fire, when it boils, take the foam and add the vegetables - here I put 1 whole onion and a finely chopped tomato (if you have you can also put 1 pepper, carrot, parsley root - all whole).
Add the bay leaf, oil and simmer, simmer for about 1 hour.
Step 2
While the soup is boiling, prepare the meatballs.
I chopped the turkey meat together with half an onion - I added 1 egg, salt, pepper and a little chopped parsley. Mix well with your hands.
Step 3
Shape the balls with your hands and arrange them on a plate or bottom - ready to boil the chicken cutlery.
Step 4
After the bones and vegetables are cooked, take them out of the soup - all of them will be the soup base, aromatic and tasty.
Step 5
Add the diced zucchini and the meatballs, when it starts to boil, turn down the heat and let it simmer for 30 minutes.
Step 6
Pour the borscht, add salt to taste - simmer for 2 minutes.
If you don't put borscht, it will be a soup, just as delicious.
Step 7
And finally add half a chopped raw onion and chopped parsley.
Turn off the heat immediately after it has boiled, do not let it boil.
Cover and let the soup penetrate for 15 minutes.
Step 8
We served it with yogurt, you can put sour cream - but even without them it is very tasty.
Good appetite!
Quantity:
3 l
(7-8 servings)
Prep time:
20 min
Difficulty:
easy
Ready in:
60 min
Publish date:
