Zucchini Soup with Meatballs
Zucchini Soup with Meatballs is a flavorful, nutritious dish that combines the goodness of fresh vegetables and tender meatballs. Perfect for a hearty lunch or a light dinner, this recipe is easy to make and packed with wholesome ingredients.
Zucchini, a versatile vegetable loved for its subtle taste, enhances the flavor and texture of this soup. Whether you choose to include meatballs or keep it simple, this dish will quickly become a family favorite.
Start by preparing the soup base.
Add chicken pieces (preferably those with bones, such as wings or back) to a pot with 2–3 liters of water. Bring to a boil, skim off the foam, and add the vegetables. Include one whole onion and a finely chopped tomato. You can add other vegetables like bell pepper, carrot, or parsley root if available. Add bay leaves and oil.
Simmer for about 1 hour for a rich, aromatic broth.
While the soup base is cooking, prepare the meatballs.
Finely chop the turkey or chicken meat with half an onion. Combine with an egg, salt, pepper, and chopped parsley.
Mix thoroughly with your hands.
hape the mixture into small balls and set them aside on a plate, ready to cook.
Once the chicken and vegetables in the soup base are cooked, remove them to leave a clear, flavorful broth.
Add diced zucchini and the prepared meatballs to the broth.
When the mixture begins to boil, lower the heat and simmer for 30 minutes.
Pour in the borscht or lemon juice, adjusting to your preferred level of sourness.
Add salt to taste and simmer for an additional 2 minutes.
Stir in half a chopped raw onion and fresh parsley. Turn off the heat immediately after the soup boils again to preserve the fresh flavors.
Cover the pot and let the soup rest for 15 minutes.
Serve hot. Pair with yogurt or sour cream, or enjoy it simple, it's equally delightful.
