Vegetable cream soup with tender chicken meatballs is a tasty, fragrant and healthy dietary dish suitable for the whole family. Vegetable cream soup with meatballs, prepared according to this recipe, is very nourishing. A large portion with a slice of fresh bread is enough for lunch, even for an adult man, so the second one can safely not be cooked!
- Cooking time: 40 minutes
- Servings: 3
Ingredients for vegetable cream soup with chicken meatballs.
For meatballs:
- 300 g chicken fillet;
- 50 g leek;
- 20 g parsley;
- 4 g of salt;
- ground paprika, black pepper, spices for poultry.
For soup:
- 300 g of potatoes;
- 180 g carrots;
- 200 g tomatoes;
- 150 g celery;
- 70 g onions;
- 3 cloves of garlic;
- 1 chili pod;
- 150 ml of Greek yogurt;
- salt, olive oil.
A way of cooking vegetable soup with chicken meatballs.
Making steam meatballs. Grind chicken fillet in a meat grinder. Add salt, ground paprika, black pepper, finely chopped leek, spices for poultry and chopped parsley.
Stir the ingredients thoroughly for a few minutes to make the stuffing sticky.
Spray the steamer with olive or vegetable oil. Use wet hands to make small balls of mince, freely put them on the grid.
Cooking for a couple of 10 minutes. We make a small fire so that the water only quietly boiled.
Cooking vegetable soup. In a thick-bottomed saucepan, heat 2 tablespoons of unscented, refined olive oil. Quickly fry the finely chopped onion, garlic, passed through the press and chili, cut into small cubes (without seeds and partitions).
Add the celery stalks chopped finely to the roasted vegetables. Celery for this recipe will suit anyone, but the root is preparing longer, so it needs to be grated or cut into thin strips.
Then put the carrot, chopped into thin strips or diced. Pass carrots and celery with other vegetables for 10 minutes.
On the tomatoes we make a cut cross on the cross, put in boiling water for 1 minute, then cool in a bowl with cold water. Remove the skin, cut into cubes, add to the pan, fry for 5 minutes.
Add potatoes to the pan, chopped finely. For this recipe, it is better to use potatoes of a boiling-off 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 if cooked in water, but it can be replaced with chicken or vegetable broth.
After boiling, simmer gently for 25-30 minutes, until the vegetables are soft. Then grind the mass with an immersion blender to a smooth mash. You can rub the vegetables through a rare sieve to get rid of the tomato seeds and the chili skin.
Add the Greek yogurt to the pan, mix, warm up for 2-3 minutes on a quiet fire. Instead of Greek yogurt, you can add plain sour cream.
Pour hot vegetable soup in mashed potatoes, put a few meatballs, sprinkle leek with onion rings and freshly ground black pepper. Immediately serve to the table hot. Enjoy your meal!
