Vegetable Soup with Chicken Meatballs Recipe
Bright, rich vegetable soup with chicken meatballs!
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Meatballs:
Vegetable part:
Instructions
  1. Preparation of chicken meatballs: In the bowl of a blender, mix the minced chicken, onion and garlic pieces, as well as egg white. Mix thoroughly with a blender.
  2. Season the minced meat to taste with salt and black pepper, add chopped dill and mix thoroughly.
  3. Form small meatballs from the minced meat (I got 25 pieces) and put them in the refrigerator.
  4. Vegetable part of the soup: cut the potatoes into small pieces and send them to a saucepan with water, bring to a boil, reduce the heat.
  5. Finely chop the onion and carrot. Heat a small amount of vegetable oil in a frying pan and send them to fry over medium heat until the onions are golden and the carrots are soft.
  6. Cut the sweet pepper into small pieces and put it in a frying pan along with carrots and onions. Fry everything together for 2-3 minutes, without forgetting to stir.
  7. Add the green peas (not previously defrosted), season the vegetables with salt and black pepper to taste, fry the vegetables for another 1-2 minutes and remove the pan from the heat.
  8. Slice the cabbage.
  9. When the potatoes are almost ready, put the cabbage in a saucepan, let it boil and reduce the heat.
  10. Add the fried vegetables.
  11. Put the meatballs in the soup. Stir gently and cook for 10-12 minutes until the meatballs are ready. Try the soup and add salt/pepper to taste.
  12. Add chopped greens to the soup (I have dill), let it boil and remove the pan from the heat.
  13. Bon appetit.
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