Vegetarian Meatball Soup

To prepare a vegetable soup with meatballs, we start by preparing the vegetables. Carrots, parsley, parsnips, and celery are carefully peeled and then diced into equal-sized cubes to ensure even cooking. In a large pot, we add an appropriate amount of water and 2 tablespoons of oil, then add the chopped vegetables to sauté. Sautéing the vegetables will intensify the flavors and provide a rich taste to the soup. After a few minutes, when the vegetables become slightly translucent, we add 3.5 - 4 liters of boiling water. This step is essential for obtaining a hearty and flavorful soup.

Next, we add the whole onion and the bell pepper, which will infuse the soup with delicious flavors during boiling. We sprinkle salt to taste and let everything simmer over medium heat until the vegetables become tender. It is recommended to check occasionally, ensuring that everything cooks evenly. When the vegetables are cooked, it is time to add the lovage leaves and/or freshly chopped parsley. These will bring an extra freshness and aroma to the soup. Finally, we can sour the soup to taste, using lemon juice or borscht, depending on the desired flavor.

For the meatballs, we start by sautéing finely chopped onion in a pan, being careful not to burn it. We add the washed rice and half a cup of water, letting it boil until the rice is almost cooked. This step is crucial for obtaining fluffy meatballs. After the rice has softened, we add the other ingredients. In the vegetarian version, we use soy granules, flour, and our preferred spices, and for the version with eggs, we can add semolina, breadcrumbs, and ground walnuts, all mixed well. We form the meatballs with wet hands, ensuring they are of uniform size.

The meatballs are boiled separately in salted water to keep the soup clear and to prevent them from breaking apart. It is important to test one meatball at the beginning, and if we notice that it crumbles, we can adjust the mixture by adding a little flour. Once cooked, we transfer them to the pot with soup, where the flavors meld together. Optionally, sour cream can be added for extra creaminess. The result will be a delicious soup, full of vitamins and flavors, perfect for any meal! It is a recipe that not only satisfies the taste buds but also brings a touch of warmth and comfort on chilly days.

 Ingredients: For the soup: -2 large carrots -one parsnip -one parsley root (I only used parsnip this time) -half a piece of celery -one pepper (red or any kind) -one onion -lemon juice or borscht - for sourness -leaves of lovage, parsley For the meatballs: -2 large onions, sautéed in water and a little oil -4 tablespoons of rice -3 tablespoons of breadcrumbs -3 tablespoons of semolina -3 tablespoons of ground walnuts -2 eggs -spices (salt, pepper) For the fasting version: -2 large onions, sautéed -100 g of rice -100 g of boiled soy granules -3 tablespoons of ground flax seeds in a coffee grinder -4 tablespoons of flour from oat flakes (obtained by grinding the flakes in a coffee grinder) -2-3 tablespoons of semolina or white wheat flour -spices (salt, pepper)

 Tags:  eggs onion greenery carrots rice soups soup borscht pepper flour oil lemon nut soy lactose-free recipes vegetarian recipes