Chicken Meatball and Vegetable Soup
Regardless of where you are living in the Canada over the winter months soup is just one of those things that can always bring comfort!
With this Chicken Meatball and Vegetable Soup recipe feel free to make changes. For instance you can change out the ditalini pasta with orzo, or you can add spinach or kale to it. You could even take it a step further and do it with all vegetables and no noodles. A vegetable soup with tender meatballs is a tasty, fragrant and healthy dish suitable for the whole family. Vegetable soup with meatballs, prepared according to this recipe, is very nutritious. A large portion with a slice of fresh bread is enough for lunch, even for an adult man.
Ingredients
For meatballs:300 g of chicken fillet;50 g of leek;20 g of parsley;4 g of salt;ground paprika, black pepper, spices for poultry.
For soup:300 g of potatoes180 g of carrots200 g of tomatoescelery 150 g70 g of onions3 cloves of garlic1 chilisalt extra virgin olive oil.
Preparation
Make meat balls. Grind chicken fillet in a meat grinder. Add salt, ground chili, black pepper, finely chopped leek, spices for poultry and chopped parsley. Mix the ingredients well for a few minutes to make the filling sticky. Sprinkle the steamer with olive oil or vegetable oil. Use wet hands to make small balls of mince, freely put them on the grid. In a thick-bottomed pot, heat 2 tablespoons of odorless, refined extra virgin olive oil. Quickly fry the finely chopped onion, garlic, passed through the press and chili, cut into cubes (without seeds). Add finely chopped celery stalks to the roasted vegetables. Celery for this recipe is suitable for everyone. Then put the carrot, cut into thin strips or diced. Pass carrots and celery with other vegetables for 10 minutes. On the tomato we make a cross cut, put in boiling water for 1 minute, then cool in a bowl with cold water. Remove the skin, cut it into cubes, add to the pan, fry for 5 minutes. Add the potatoes to the pan, finely chopped. For this recipe, it is better to use potatoes of a boiling variety. Fill the vegetables with boiling water so that it covers 2 centimeters, pour about 5 g of fine salt. The dish will turn out delicious, even when cooked in water, but it can be replaced with chicken or vegetable broth. After boiling, gently simmer for 25-30 minutes, until the vegetables are soft. Then crush the vegetables with an immersion blender into a smooth mash. You can rub the vegetables through a rare sieve to eliminate tomato seeds and chili peels. Pour the hot vegetable soup in bowls, put a few meatballs, sprinkle with leeks with onion rings and freshly ground black pepper. Serve immediately at the table.
Enjoy your meal!
Regardless of where you are living in the Canada over the winter months soup is just one of those things that can always bring comfort!
With this Chicken Meatball and Vegetable Soup recipe feel free to make changes. For instance you can change out the ditalini pasta with orzo, or you can add spinach or kale to it. You could even take it a step further and do it with all vegetables and no noodles. A vegetable soup with tender meatballs is a tasty, fragrant and healthy dish suitable for the whole family. Vegetable soup with meatballs, prepared according to this recipe, is very nutritious. A large portion with a slice of fresh bread is enough for lunch, even for an adult man.
Ingredients
For meatballs:
300 g of chicken fillet;
50 g of leek;
20 g of parsley;
4 g of salt;
ground paprika, black pepper, spices for poultry.
For soup:
300 g of potatoes
180 g of carrots
200 g of tomatoes
celery 150 g
70 g of onions
3 cloves of garlic
1 chili
salt
extra virgin olive oil.
Preparation
Make meat balls. Grind chicken fillet in a meat grinder. Add salt, ground chili, black pepper, finely chopped leek, spices for poultry and chopped parsley. Mix the ingredients well for a few minutes to make the filling sticky. Sprinkle the steamer with olive oil or vegetable oil. Use wet hands to make small balls of mince, freely put them on the grid. In a thick-bottomed pot, heat 2 tablespoons of odorless, refined extra virgin olive oil. Quickly fry the finely chopped onion, garlic, passed through the press and chili, cut into cubes (without seeds). Add finely chopped celery stalks to the roasted vegetables. Celery for this recipe is suitable for everyone. Then put the carrot, cut into thin strips or diced. Pass carrots and celery with other vegetables for 10 minutes. On the tomato we make a cross cut, put in boiling water for 1 minute, then cool in a bowl with cold water. Remove the skin, cut it into cubes, add to the pan, fry for 5 minutes. Add the potatoes to the pan, finely chopped. For this recipe, it is better to use potatoes of a boiling variety. Fill the vegetables with boiling water so that it covers 2 centimeters, pour about 5 g of fine salt. The dish will turn out delicious, even when cooked in water, but it can be replaced with chicken or vegetable broth. After boiling, gently simmer for 25-30 minutes, until the vegetables are soft. Then crush the vegetables with an immersion blender into a smooth mash. You can rub the vegetables through a rare sieve to eliminate tomato seeds and chili peels. Pour the hot vegetable soup in bowls, put a few meatballs, sprinkle with leeks with onion rings and freshly ground black pepper. Serve immediately at the table.
Enjoy your meal!
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