Meatball soup with tiny raviolis 😘

The vegetable soup with meatballs and pasta is a simple and tasty homemade recipe always appreciated by everyone, young and old. One of its advantages is also the possibility of modifying and adapting it according to family tastes and habits, both for what concerns vegetables and for the choice of meatballs. The vegetable soup with meatballs can be served with croutons, or, if you like, you can cook pasta or rice... It is to be considered a pleasant and hearty single dish, an authentic comfort food. Here's how I prepare it.

Ingredients for 4 people

two medium potatoes

two carrots

a medium onion

celery, a coast

ravioli to taste

broccoli, (or a large zucchini) 200 grams net

a tomato (optional)

salt to taste 

For meatballs

minced meat, 350 grams

grated cheese, 50 grams

bread softened in water or milk, one slice

an egg

nutmeg to taste

chopped parsley to taste

salt and pepper to taste

Preparation

Start preparing the meatballs: in a bowl knead the chopped with the beaten egg, softened bread, cheese and chopped parsley. Add the nutmeg, salt (a little) and pepper until the mixture is well blended: the dough must be soft, but consistent. With slightly wet hands, form the meatballs by lining them up on a cutting board and then letting them rest in the refrigerator. Peel the potatoes, scrape the carrots, the celery, broccoli and chard and peel the onion. Cut everything into small pieces. In a large pot full of salted water (about two liters) put onions, carrots and celery and bring to a boil. Cook for about 15 minutes then add the potatoes, cauliflower (or zucchini), pasta and peeled tomato, cut in half and freed from the seeds. Continue cooking for another 10 minutes, then, without turning off the heat, take a couple of ladles of soup, pour them into the mixer glass and blend them. Pour back into the pot, add the meatballs and continue cooking for another 5 minutes: our vegetable soup with meatballs is ready. 🙂