Mushroom meatball soup

Mushroom Meatball Soup - a delicious and healthy recipe

If you are looking for a meatball soup recipe that is not only tasty but also easy to prepare, you have come to the right place. This mushroom meatball soup is perfect for days when you want to enjoy a warm and comforting meal without meat. With simple ingredients and a rich flavor, this recipe is sure to become a favorite in your home.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 6

The history of meatball soup is fascinating, being a traditional dish in many cultures, appreciated for its versatility and richness of flavors. This mushroom variant is perfect for those following a vegetarian or fasting diet, but it does not compromise on taste!

Ingredients

For the soup:
- 1 large onion
- 1 red bell pepper
- 200 g fresh cabbage, chopped
- 1 jar of soup vegetables (parsnip, celery, carrot, parsley)
- 3 tablespoons sunflower oil
- ½ can of crushed tomatoes (about 200 g)
- 2.5 l of still water
- salt and pepper to taste
- 1 bay leaf

For the meatballs:
- 500 g mushrooms (you can use champignon or oyster mushrooms)
- 7 heaping tablespoons of white flour
- ½ teaspoon turmeric
- dried basil (about 1 teaspoon)
- 3 tablespoons oil
- fresh herbs (dill, parsley, celery) for garnish

Step by step

1. Preparing the vegetables: Start by peeling the onion and bell pepper. Wash them well under cold running water and chop them into small cubes. This will help release the flavors into the soup.

2. Sautéing the vegetables: Heat 3 tablespoons of sunflower oil in a large pot. Add the chopped onion and bell pepper and sauté for 5 minutes over medium heat until they become slightly translucent. This is when the flavors begin to develop, and your soup will gain much taste.

3. Adding the cabbage: Add the chopped cabbage to the pot and mix well. Let it sauté for a few minutes, stirring occasionally.

4. Boiling the soup base: Now, add the jar of soup vegetables, still water, bay leaf, salt, and pepper to taste. Simmer everything on low heat for about 15 minutes, allowing the flavors to combine.

5. Preparing the meatballs: Meanwhile, clean the mushrooms, wash them well, and boil them in salted water for 10 minutes. This step will make them more tender. After boiling, drain the mushrooms and puree them using a food processor until you obtain a smooth paste.

6. Forming the meatballs: In a large bowl, mix the mushroom paste with flour, turmeric, dried basil, salt, and pepper. Add the 3 tablespoons of oil and mix everything until you obtain a homogeneous mixture. From this mixture, form meatballs of your desired size – you can opt for small or larger meatballs, depending on your preference.

7. Cooking the meatballs: Once the soup base has simmered for 15 minutes, add the formed meatballs to the pot. Reduce the heat to avoid boiling too hard and let it simmer until the meatballs rise to the surface, indicating they are ready. This should take about 10-15 minutes.

8. Finalizing the soup: Add the crushed tomatoes to the pot and let everything simmer for a few more minutes, allowing the flavors to meld. Finally, sprinkle the chopped herbs and stir gently.

9. Serving: Portion the soup into bowls or deep plates. You can serve it with a slice of fresh bread or croutons for an extra flavor boost. This mushroom meatball soup is delicious both hot and at room temperature.

Practical tips

- Basic ingredients: Use fresh vegetables for a more intense flavor. If you have seasonal vegetables, feel free to add them to the soup.
- Variations: You can also add other vegetables, such as carrots or zucchini, to diversify the taste. Additionally, you can replace the mushrooms with crumbled tofu for a vegan version.
- Storage: The soup keeps well in the fridge for 2-3 days. It can be frozen for later consumption, but it is recommended to thaw it slowly in the fridge to preserve its texture.

Nutritional benefits

This mushroom meatball soup is not only delicious but also healthy. Mushrooms are rich in antioxidants and vitamins, especially vitamin D and B. Cabbage provides fiber, contributing to healthy digestion, while tomatoes are an excellent source of lycopene, a powerful antioxidant. It is a low-calorie fasting recipe that is full of nutrients, ideal for a balanced diet.

Frequently asked questions

1. Can I use canned mushrooms?
Yes, but fresh mushrooms are much more flavorful and healthier.

2. How can I adapt the recipe for children?
You can make the meatballs smaller and add sweeter spices, such as a splash of sweet tomato sauce.

3. What other dishes pair well with this soup?
A fresh salad or a platter of grilled vegetables would make a perfect accompaniment.

Enjoy every bite and don't forget to share this recipe with friends and family! Mushroom meatball soup is more than just a simple dish; it is an invitation to the table, a way to create memories and bring smiles to the faces of your loved ones. Enjoy your meal!

 Ingredients: 1 large onion, 1 red bell pepper, 200 g fresh chopped cabbage, 1 jar of vegetables for soup (parsnip, celery, carrot, parsley), 3 tablespoons sunflower oil, 1/2 can of crushed tomatoes, 2.5 l still water, salt and pepper to taste, 1 bay leaf. Meatballs: 500 g mushrooms, 7 heaping tablespoons of white flour, 1/2 teaspoon turmeric, dried basil, 3 tablespoons oil, herbs (dill, parsley, celery).

 Tags:  mushroom meatball soup lenten soup meatball soup soup meatballs fasting food fasting recipes