Meatball soup with dehydrated vegetables

Parmesan soup with dried vegetables

Parsnip soup is a well-known and much-loved traditional dish that combines the rich taste of meat with the fresh flavor of vegetables for a comforting and nourishing meal. This dehydrated vegetable parsnip soup recipe is perfect for chilly days when you crave a warm and savory soup. I'll show you how to prepare this delicious step-by-step, giving helpful tips and information about each ingredient.

Preparation time: 30 minutes
Boiling time: 50 minutes
Total time: 1 hour 20 minutes
Number of servings: 6

Ingredients:
- 100 g dehydrated vegetables (carrots, celery, parsnips, peppers)
- 2 medium potatoes
- 2 onions
- 1 liter of borsch (or ½ sachet of magic borsch)
- 400 g minced meat (beef, pork or mixture)
- 1 egg
- 2 teaspoons flour
- 3 tablespoons rice
- 1 teaspoon chopped parsley (green or dried)
- 2 teaspoons chopped dill (green or dried)
- ½ teaspoon mushroom concentrate
- 200 ml tomato juice
- 3 tablespoons oil
- 1 teaspoon sugar
- Salt and pepper to taste

Preparation:

1. Preparing the vegetables: Start by boiling the dehydrated vegetables in a pot of 3 quarts of cold water, adding a teaspoon of salt to intensify the flavors. These vegetables will add a deep and complex flavor to your soup. Let them simmer over medium heat for about 10-15 minutes.

2. Prepare the rice: Rinse the rice under cold running water and soak in cold water for about 10 minutes. This will help the rice to absorb the water and become fluffier, adding a nice texture to the pearl.

3. Preparing the onions and potatoes: Clean and wash the onions and potatoes. Cut the onions into halves and slice very thinly. These will soften, bringing a natural sweetness to the soup. Cut the potatoes into large cubes to keep them firm while boiling.

4. Brown the onions: In a skillet, add the 3 tablespoons of oil and heat over medium heat. Add the sliced onion and sauté for 3-4 minutes until transparent. Then add the tomato stock and chopped parsley. Let the mixture simmer together for another 3-4 minutes.

5. Combining the ingredients: Add the onion and tomato mixture to the pot with the cooked vegetables, along with the diced potatoes, sugar and simmer, covered, for 20 minutes. The sugar will balance the acidity of the tomatoes and improve the taste.

6. Making the perisoare: In a large bowl, add the mincemeat, egg, flour, drained rice and mushroom concentrate. Mix well until smooth. This step is essential for juicy and flavorful pearls. Shape the dumplings with wet hands, not very large, so that they cook evenly.

7. Boiling the pearls: In a separate saucepan, bring 1 quart of broth or ½ sachet of magic broth to a boil. When it starts to boil, reduce the heat to low and add a few lad ladles of the broth. This step will temper the acidity of the broth. Carefully place the perisoare in the broth and simmer for 7-8 minutes until they rise to the surface, a sign that they are cooked.

8. Finalizing the soup: Once the parsnips are cooked, add them to the pot with the vegetables. Stir in the stock, sprinkle with the dill and adjust the taste with salt and pepper to taste. Leave everything to simmer together for a few minutes to blend the flavors.

9. Serving: Serve the soup hot, garnished with fresh dill greens. It's delicious with a slice of fresh bread or a slice of breadcrumbs.

Useful tips:
- Dehydrated ingredients: If you don't have dehydrated veggies on hand, you can use fresh veggies, but you'll need to adjust the cooking time.
- Fluffier peas: The rice doesn't need to be fully cooked before adding it to the meatball mixture; it just needs to be moistened and slightly puffed.
- Variations: You can add other spices, such as paprika or minced garlic, for a more intense flavor. You can also experiment with different types of minced meat, such as chicken or turkey, for a lighter variation.

Nutritional benefits:
Parsnip soup is an excellent source of protein thanks to the meat, and the vegetables provide essential vitamins and minerals. A 250ml serving of soup contains around 200-250 calories, depending on the type of meat used and the amount of oil added.

Frequently asked questions:
- Can I use frozen vegetables instead of dehydrated vegetables? Yes, frozen vegetables are a good alternative, but make sure you add them to the pot at the right time so they don't get wilted.
- How can I make soup spicier? If you like spicy food, you can add chili peppers or chili flakes during cooking.
- How long can I keep the soup in the fridge? The soup keeps well in the fridge for 3-4 days. You can reheat it before serving.

This pear soup with dehydrated vegetables is not only a simple recipe, but also a great way to bring the family together for a meal. Enjoy and I can't wait to hear your thoughts on this recipe!

 Ingredients: 100 g dried vegetables, 2 potatoes, 2 onions, 1 liter of borscht (1/2 packet of magic borscht), 400 g minced meat, 1 egg, 2 teaspoons of flour, 3 tablespoons of rice, 1 teaspoon of chopped parsley (fresh or dried), 2 teaspoons of chopped lovage (fresh or dried), 1/2 teaspoon of mushroom concentrate, 200 ml of tomato juice, 3 tablespoons of oil, 1 teaspoon of salt, pepper.