Meatball soup with zucchini
Meatball soup with zucchini is a delicious recipe, perfect for hot summer days. This tangy and hearty soup will not only delight your taste buds but also provide you with a complete, nutritious, and comforting meal. I will guide you step by step through each stage of preparing this savory recipe.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 6
Main ingredients:
- 500 g minced meat (pork, beef, or a combination)
- 1 medium zucchini (about 300 g)
- 1 large carrot
- 1 onion
- 2-3 tomatoes or 400 g canned tomatoes
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 2-3 tablespoons olive oil
- 1-2 tablespoons tomato paste
- 1 liter of water or vegetable broth
- 1-2 tablespoons vinegar (according to taste)
- Salt and pepper to taste
Preparation instructions:
1. Start by preparing the vegetables. Peel the onion, carrot, and zucchini. Chop the onion finely, and grate the carrot. You can cut the zucchini into cubes or thin slices, depending on your preferences.
2. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes soft and translucent, about 5 minutes. This step is essential for bringing flavor to the soup.
3. Add the grated carrot and continue to sauté the vegetables for 2-3 minutes, stirring constantly.
4. While the vegetables are sautéing, prepare the meatballs. In a bowl, mix the minced meat with salt, pepper, a little dill, and finely chopped parsley. Form meatballs the size of a walnut.
5. Add water or vegetable broth to the pot and bring to a boil. Once the water is boiling, carefully add the meatballs to the pot. Let them simmer for about 15-20 minutes.
6. After the meatballs are almost cooked, add the zucchini and tomatoes (cut into cubes or canned) to the pot. Stir well and add the tomato paste to enhance the flavors.
7. Continue to simmer the soup for 10-15 minutes until the zucchini is tender. Taste and adjust with salt, pepper, and vinegar according to your preferences.
8. Finally, add the remaining dill and parsley, finely chopped, for an extra touch of freshness. Let the soup sit for a few minutes before serving.
Useful tips:
- You can experiment with different types of meat for the meatballs: chicken, turkey, or even a vegetarian option with tofu or chopped vegetables.
- If you want a spicier soup, you can add a chopped hot pepper at the stage when you sauté the onion.
- A great alternative to vinegar is lemon juice, which will add a note of freshness.
Serving:
Serve the meatball soup with zucchini hot, alongside a slice of fresh bread or crispy croutons. You can add a tablespoon of sour cream on top for extra creaminess. This recipe is not only an excellent choice for a summer meal but also a healthy option that will fill your plate with delicious flavors.
Enjoy every spoonful of this comforting soup, which can quickly become a family favorite!
Meatballs: Put all the ingredients in a bowl. Mix well. Form the meatballs. Chop the onion finely, grate the carrot, and sauté them in 2 tablespoons of oil. Add water, salt, and pepper, and let it boil. Cut the zucchini into small cubes. Add it to the soup. Dice the tomato and add it to the soup as well. Let it boil, then add the meatballs. Cook on low heat to prevent the meatballs from breaking. Sour with borscht. Serve with chopped parsley. Serve hot. Enjoy your meal! The recipe for Zucchini Meatball Soup was proposed by simonaro29 on the recipe forum.
Ingredients: 2-3 carrots, onion, zucchini (I used 2 pieces from an old one that was no longer good for frying) red bell pepper, parsley, 2 tablespoons of oil, meatballs: 200g minced meat, 3 generous tablespoons of rice, salt, pepper, an egg white, parsley.
