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Meatball soup with leeks and zucchini

Meatball soup with leeks and zucchini

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I think I have about 4 months since I have to put this recipe :)))

  • 1 zucchini
  • 1 leek
  • 1 white onion
  • 1 carrot
  • celery
  • parsnip
  • 2 green onion threads
  • 1 box of diced tomatoes
  • vegeta, white pepper, leustean
  • fresh parsley

For meatballs:

  • Ground beef
  • 1 tablespoon rice
  • salt pepper
  • a little fresh parsley

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Meatball soup with leeks and zucchini:

Finely chop the onion, put the celery on a large grater, cut the parsnip into rounds, as well as the carrot and green onion.

Put them to cook for a few minutes with olive oil and then put them in the soup pot where I put the water in advance.

Cook the rice a little in olive oil, put it over the minced meat, together with the spices and a little finely chopped parsley.

Form the meatballs, and add them to the soup pot.

Cut the zucchini into thin slices, cut the leeks into rounds, add them towards the end when the meat and vegetables are almost cooked.

Add spices to taste and diced tomatoes.

When ready, add the finely chopped parsley.

Tips sites


Drink a glass of brandy before the soup

Method of preparation

We prepare the meatballs

Hydrate the rice in cold water for 10-15 minutes.

We form meatballs the size of a walnut.

Prepare straight meatball soup with sour cream and garlic

When it reaches boiling point, add the meatballs.

We do not add salt to the water, because we will add along the way, after adding the pickle juice, which will be salty.
Remove the foam that forms on the surface of the soup.

When the meatballs begin to rise to the surface, add the cleaned and diced vegetables, minus the peppers and lightly pan-fried in the olive oil.

We will add the peppers a little later, so that they do not soften and remain slightly crispy.
When the vegetables are easily penetrated, add the pickle juice, then the spices: pepper and thyme.

We clean the garlic and grind it with a little salt like in mujdei.
Mix the yolks with the cream and dilute the mixture, gradually, with hot soup, then add it to the soup, stirring intensely to spread evenly throughout the soup.

Let the meatball soup with sour cream and garlic boil for 2-3 boils, then add the garlic and match the taste of the soup with salt and pepper.

After 4-5 minutes of boiling together with the garlic, turn off the heat, let the soup cool for 2-3 minutes and add the chopped greens.

Salmon meatball soup

It's been a while since I last posted a recipe & # 8230. I rather thought of summer, the sea and the last vacation and then I got colds and viruses, autumn leaves and school. But don't worry, I didn't forget to cook, it was harder for me to write and take photos.
I thought of some recipes for the next period and I can't wait to share them on this page. For today we have salmon meatball soup & # 8211 a delicious soup for fish lovers and more.
I used as rich a variety of vegetables as possible for an intense flavor, I used buckwheat instead of rice for meatballs, I seasoned it with dill and I served it with hot peppers. I hope you enjoy!

ingredients & # 8211 for 8 servings of soup:

For soup:
& # 8211 500 g mix of finely chopped vegetables (from which you have in the pantry / freezer): carrot, parsnip, celery, potato, leek, bell pepper, kale, green beans, zucchini
& # 8211 3 l apa
& # 8211 1 finely chopped onion
& # 8211 1 tablespoon finely chopped dill
& # 8211 2 tablespoons homemade vegeta (recipe HERE)
& # 8211 1 tablespoon paprika
& # 8211 sare
& # 8211 2 tablespoons olive oil
& # 8211 1 tablespoon coconut butter

For meatballs:
& # 8211 500 g salmon fillet
& # 8211 1 or
& # 8211 5 tablespoons gout-free flour (lentils or chickpeas)
& # 8211 3 tablespoons buckwheat
& # 8211 1 teaspoon finely chopped dill
& # 8211 pepper
& # 8211 sare

For service (optional):
& # 8211 sour cabbage juice
& # 8211 hot peppers
& # 8211 vegetable cream

Method of preparation:

Steam the salmon for 10 minutes
Remove the skin from the tabs, grind it with a fork and put it in a bowl to cool
& # 8211 meanwhile prepare the soup: fry the onion in coconut butter for 3 minutes then add the other vegetables, vegetables, water and cook
& # 8211 prepare the meatballs: mix the salmon with the egg, buckwheat and other ingredients and mix well
& # 8211 form the nuts the size of a walnut and place them on a wooden back
& # 8211 when it starts to boil, put the meatballs in the pumpkin
& # 8211 add the paprika, dill to the soup and season with salt and pepper
Boil on low heat for 20 minutes
Turn off the heat and add the olive oil
& # 8211 Leave under the lid for another half hour before serving

Serve plain or sour cream soup, cabbage juice, hot peppers & in any combination you like. Have fun!

Recipe Low Carb

Made the same as my mother's house, also with my mother, also in another house. And good good bad and with little preparation time and no carb at all. What's more, our local soup proves to be extremely indicated in our diets (low, no, slow) carb, whatever they may be. The same ritual takes place: buying what we need (please, and many more besides), boiling, bubbling, without frying or tempering this time. So, how are things.

& # 8211 500 grams minced meat (we had a mixture of pork and beef)

& # 8211 one right onion and half another, just as suitable

& # 8211 a fat red pepper baban (or a donut)

& # 8211 the green part from a few pieces of leeks (totally optional, we put so as not to throw them away)

& # 8211 a little bunch of parsley

This time I put only 2 liters of water to boil and when it started to boil, I put all the vegetables, ie the right onion, celery, parsnip and pepper (all grated), to be shared. Plus nitica salt. It takes them about 30 minutes to process.

In this precious time, we started to make the wonderful meatballs. I mixed the meat with an egg, parsley, salt (and pepper) and I added half of the chopped onion. After mixing everything well, we make the meatballs & # 8211, that is, small balls like ping-pong balls. It's okay if they don't come out perfectly round, but we do our best.

When the vegetables have boiled, add the borscht and one by one, the meatballs. And I let them boil for another 15-20 minutes. These being said and cooked with all, I turned off the stove, I beat the egg with sour cream, I added them to the hot soup and that's it.

Our soup version has something totally insignificant carbo (I think 2-3), because we put those leek leaves. Although I don't know if the green part also contains carbohydrates. Anyway, it's extremely small and I don't even count them anymore. I can't even believe how many low carb or no carb foods our Romanian cuisine has. And simple, and fast and delicious.

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Veal meatball soup with tarragon

For me, meatballs, according to the dex, must contain rice in addition to minced meat.
I saw that in some recipes they excluded rice, I do not exclude it, that's how I know them since I was little, that's how I will continue to make them.
This time I chose to make them only from veal and I flavored the soup with a lot of tarragon, a madness!
I highly recommend it!
[ingredients title = & # 8221Ingrediente & # 8221]

  • For meatballs:
  • 1 kg of minced veal
  • 2 yellow onions
  • 1 cup rice (120 ml)
  • salt
  • dried thyme
  • ground black pepper
  • 2 eggs
  • For the soup:
  • 4 l apa
  • 3 yellow onions
  • 1 large carrot
  • 1 parsley root
  • 1 parsnip
  • 1 red pepper
  • salt to taste
  • dried tarragon
  • green parsley

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

Put in a bowl, boil water.
We clean and chop the diced vegetables, and when the water starts to boil we add them to the bowl (except the pepper).
Add a little salt and cover the pot, letting the soup boil over medium heat.
In the meantime, we are preparing the meatballs.
Chop the meat and onion, sprinkle a pinch of salt, a pinch of pepper and dried and crushed thyme, as long as it is taken between the fingers, a pinch as they say in the people.
We don't add too much salt because we will also put it in the soup.
Add eggs and mix well.
When the vegetables in the soup are almost cooked (try the carrot and parsnip), form the meatballs the size of a walnut and dip them in the soup.
Let them boil until they begin to rise to the surface, removing the foam if they form, then add the diced pepper and tarragon.
Sprinkle tarragon, enough to cover the surface of the vessel, we must not exaggerate.
Cover the bowl again and leave the soup on the fire until the rice is well cooked.
Taste the soup and if necessary add more salt, then turn off the heat and add the chopped parsley.
Good appetite!

The pepper will not be added to the soup at the same time as the rest of the vegetables because it boils faster and we risk the pulp to melt and we will be left with only the peel through the soup.
I did not sour this soup with anything, because I wanted to feel the taste of tarragon, sweet-peppery and a little bitter, but it can be sour during serving with a little vinegar or lemon juice.
Tarragon should not be added in time to soups or other preparations, because it will lose its flavor in about the last 10 minutes.

Vegetarian meatball soup

Vegetarian meatball soup recipes: how to cook vegetarian meatball soup and the tastiest recipes for vegetarian belly soup, meatball soup, chicken meatball soup, peasant meatball soup, beef meatball soup, white meatball soup, simple meatball soup, turkey meatball soup, simple meatball soup recipe , beef meatball soup.

Meatball soup

Soups and broths, Meatballs soups - 500 g minced meat, chicken or beef mixture with pork - 1 cup rice - 2 eggs - finely chopped parsley - salt, pepper for soup - 2 carrots - 2 onions - 2 peppers, one red and one green - 5 tomatoes - 2 potatoes - 1 l borscht - larch

Meatball soup

Soups and broths, Buns for meatballs: 600g minced meat 3-4 tablespoons rice 1 delicate egg for soup: 1 large carrot 2 onions 1 red pepper 1 yellow pepper 2 tomatoes 2 tablespoons tomato paste parsley, larch salt, pepper 1 tablespoon and a half of borscht major (or 250 ml of borscht)

Meatball soup - the simplest recipe

Meatball soup, Minced meat, Meat soups 500 g minced meat (beef, pork or mixture) 2 onions 1 carrot 1 bell pepper 1/2 celery 1 parsnip 2 large tomatoes 5 tablespoons rice 2 tablespoons flour 2-3 tablespoons oil an egg salt pepper borscht (optional) fresh greens (parsley, dill, larch)

Meatball soup

Soups and broths, Meatball soups: 600g minced meat (mix beef and pork) 1 onion 2 eggs 20 gr flour 100 gr rice 1 teaspoon salt 1/2 teaspoon pepper soup: 2 carrots 1/2 small celery 1 parsley root 50 ml oil 1 onion 1 red bell pepper 5 tomatoes.

Meatball soup

For the soup, cut the leeks, slices, onion and pepper into cubes, and put the rest of the vegetables on the large grater. Heat the oil in a 5-6L pot and add the stewed vegetables, about 5 '. Then cover everything with water, put the lid on and let it boil.

Meanwhile, prepare the meatballs: Put the meat in a bowl, add finely chopped onion, rice, egg and finely chopped dill leaves. Mix everything and season with salt and pepper to taste. We prepare the meatballs and string them on a tray.

When our soup reaches the boiling point, add the meatballs one by one and let it boil for another 25-30 '(until the rice in the meatballs is cooked).
Serve simple soup, only with fresh parsley leaves on top, or with sour cream, yogurt or whipped milk.

Pumpkin soup with meatballs

3-4 young zucchini (600 g), 300 g minced meat (poultry, beef, mixture), 1 egg, 2 onions, 1 carrot, 1 parsnip, 50 g celery, 1 potato, 300 ml broth / 2 tablespoons ketchup, 1 , 2 l cabbage juice, 1 bunch parsley + larch (dry), 4 tablespoons oil, salt, pepper, optional 1 teaspoon sugar

Difficulty: low | Time: 1h

Recipe 5: Sicilian meatball soup

Flavored with Parmesan cheese and garlic and stuffed with raisins, the delicious Sicilian meatballs turn this vegetable soup into a very tempting meal. If the soup stays too long, then it is possible for the pasta to absorb a large amount of liquid: you can simply add some more water.

The ingredients you will need

  • 250 grams of minced meat
  • 5 tablespoons freshly chopped parsley
  • A quarter cup of Parmesan cheese grated
  • Two tablespoons of raisins
  • Two tablespoons of dry pieces of bread
  • A beaten egg
  • 5 cloves of crushed garlic
  • Two teaspoons and a half of salt
  • Half a teaspoon of freshly ground black pepper
  • Two tablespoons of olive oil
  • Two diced carrots
  • A chopped onion
  • Two diced celery
  • A diced zucchini
  • 150 grams of chicken soup
  • A glass of thick tomato sauce
  • Half a teaspoon of dried rosemary or two teaspoons of freshly chopped rosemary
  • A small glass of pasta

Step 1: In a medium bowl, mix together the minced meat, 4 tablespoons of parsley, Parmesan cheese, raisins, bread crumbs, egg, half a clove of garlic, half a teaspoon of salt and a quarter teaspoon of ground pepper until they mixed well. You can make 24 meatballs from this mixture

Step 2: In a larger skillet, heat the oil over medium heat. Add the carrots, onion, celery and the rest of the garlic and cook, stirring occasionally, until the vegetables begin to soften, after about 5 minutes. Add the zucchini and cook, stirring occasionally, for 5 minutes. Add chicken soup, tomatoes, rosemary and the remaining two teaspoons of salt. Bring to a boil, then turn the heat to low and let it boil, partially covered, for 10 minutes.

Step 3: Add the remaining teaspoon of parsley, a quarter teaspoon of pepper and pasta to the soup. Bring to the boil for 5 minutes. Add the meatballs and bring to the boil until the meatballs and pasta are done, for about 5 minutes.