Soup with chicken meatballs and green peas. Vegetable soup with meatballs

Career and finance 29.10.2023

Career and finance

It's as simple as shelling pears, it's elementary, it's like two and two, but! But the aroma from it in the house is so incredibly amazing that it seems as if in front of you is a plate from a gourmet restaurant, no less, that the soup was conjured by a chef who has no less than three Michelin stars hidden in his pocket, that all this was prepared from manna from heaven and the tears of rainbow unicorns, no less. But in fact - the simplest quick soup. Surprising but true. To be fair, it must be said that all this will be relevant if you add young green peas to the pan - yesterday I just managed to snatch two glasses from some granny. It seems like it’s not the season yet - I can’t imagine what kind of greenhouse she grew it in, but by and large it doesn’t matter to me, the main thing is that I have a great one ready for dinner soup with meatballs and green peas, and he's wonderful. With all my heart I recommend that you take note, if not the recipe (I myself, as a rule, prepare soups on a whim, focusing on the general idea, and not on detailed instructions), then at least the idea. The soup is actually very easy to prepare and you won't regret making it at least once.

It is impossible to turn the minced meat back...

Actually in my family meatball soup I used to prepare it according to my grandmother’s standard version - meat balls, potatoes, onions, carrots, vermicelli. For years, decades. Until a certain moment, the thought that he could be somehow different did not even occur to me, but then one day it dawned on me - and that’s it, off we go! Now I try, experiment, search and find, and at the same time share with you.

How to cook soup with meatballs and green peas

Ingredients:

300 g minced meat;

2 tbsp. l. semolina;

per 100 g - 153 kcal

Ingredients:
Garlic - 3 cloves
Onion - 1 pc.
Carrots - 1 pc.
Green peas – 50 g
Olive oil - to taste
Spices - to taste
Minced meat - 100 gr

Preparation:
1. Our most “long-lasting” ingredient is carrots, so we’ll start with that. Depending on the size, cut it whole into rings of 5-8 mm or first in half lengthwise.
2. Finely chop 3 cloves of garlic and an onion.
3. In a saucepan, fry half the onion and garlic in olive oil until golden brown.
4. As soon as you have waited for the right moment, add chicken broth and add carrots. If there is no broth, just pour cold water and some spices and herbs.
5. Let's start with the meatballs. Squeeze the remaining 2 cloves of garlic into a bowl. If you don’t have such a gadget, just chop it very finely. Add the remaining onion, hot pepper and nutmeg there. Next is the minced meat, mix everything well.
6. Wet your hands in cold water and form the resulting minced meat into small balls 1 cm in diameter.
7. When the water starts to boil, reduce the heat and add the meatballs. Try to immerse them in different places in the pan, so they will not stick together and will set faster. They will float up very quickly.
8. Now everything is simple - sometimes remove the foam from the surface of the soup with a spoon. Prick the carrots periodically with a knife. Once it is soft enough for you, add the peas.
9. Cook for another 2 minutes and turn off the heat. Cover with a lid and let the soup sit for about 20 minutes. Serve with fresh bread, ideally coarse pieces of loaf.

We take any frozen minced meat and thaw it. This is the usual homemade minced meat 50:50 beef and pork. Excellent and lighter calorie meatballs are made from minced chicken or turkey. We add very few ingredients to the minced meat: onion, garlic, salt and ground black pepper. Recently I started adding finely ground khmeli-suneli seasoning. Its interesting aroma appears when you bite into the meatball. This makes the dish more attractive. Peel half an onion (the second will go directly into the soup) and 2 cloves of garlic.

Finely chop the onion and garlic. Place the minced meat in a separate deep spacious plate, add onion and garlic, salt, suneli hops and a little Tsarskaya vegetable seasoning. Knead the minced meat thoroughly by hand. When the minced meat is mixed for a long time and thoroughly, the products made from it become dense and solid. They will never fall apart. You can play golf with my meatballs.

Roll the meatballs in your hands. It is advisable to wet your hands with warm water. A dozen meatballs are enough for one and a half liters of soup. Put a pan of water on the fire, add a little salt. After the water has boiled, feel free to put all our meatballs in there. Reduce the heat and work on the vegetables.

We will prepare a light and light soup. Therefore, there will be no fried vegetables, no tomatoes or other thickeners in it. Peel one potato and chop it finely. Take some zucchini and cut the zucchini into cubes. Peel a couple of small carrots and cut them into “pancakes”, cut the remaining half of the onion. We put all this abundance into the pan with the meatballs. Cook the soup over low heat.

Open a jar of green peas. You can use it together with the juice available in the jar. Sometimes this water is over-salted, in which case we simply pour out most of the juice (brine). Add the peas at the very last moment, 5 minutes before the soup is ready. Check the dish for salt and add it. Usually, peas add enough salt to the soup. Add bay leaf.

Soup with meatballs and green peas is ready. Serve it on the table, garnished with greens. Mayonnaise or sour cream is not for everyone. Many people like clear soup. These soups are especially good with homemade croutons. You can use ready-made factory crackers.

How often, due to the eternal lack of time, housewives, in order to feed their families, increasingly use semi-finished products that are not entirely healthy. We propose to break this vicious circle and take a different path!

And so, today on our agenda we have soup with meatballs and green peas. The costs are minimal, and the benefits are maximum! The soup turns out to be light, since it is practically cooked in vegetable broth, and at the same time satisfying, since it still contains natural meat in the form of meatballs.

This soup can be prepared in a very short time. It is enough to have frozen meatballs and fresh or frozen peas in the freezer.

Taste Info Hot soups / Meatball soup

Ingredients

Minced meat (we use turkey) – 250 g;
Green peas (fresh frozen) – 100 g;
Potatoes – 250 g;
Carrots – 60-70 g;
Onions – 100 g (30 g for minced meat);
Vegetable oil – 30 ml (for frying meatballs);
Butter – 30 g (for sautéing vegetables);
Salt - to taste;
Mixture of peppers - to taste;
Bay leaf – 1 pc.;
Turmeric – 0.5 tsp;
Purified water – 1.5 l.

How to make soup with meatballs and green peas

Since we will be preparing our soup with meatballs, naturally there should be minced meat available. Which one to choose is up to you, of course, and decide for yourself whether to buy ready-made or grind it from meat.

Now, as for green peas: here the right of choice also remains with you. You can use canned green peas to make meatball soup, or you can use fresh frozen ones. We used the second option. In the summer, we often prepare soup with fresh peas.

In order to cope with the task in the shortest possible time and without making unnecessary movements, simply follow this recipe step by step.

Let's start by putting a pan of water on the fire, and while it is heating up, let's take care of the potatoes and carrots, since they will be the first to go into our soup.

Peel, wash and cut the potatoes into small, approximately identical pieces, so they will cook at the same time and will look aesthetically pleasing in the finished dish.

Immediately put them in a saucepan along with a bay leaf and then peel the carrots, separate about half, cut into rings and also place in the saucepan. The rest of the carrots will be used for sautéing.

Now, without wasting a minute, let's start preparing the meatballs. To do this, add very finely chopped onions, a fragrant mixture of peppers and, of course, salt to taste to the existing minced meat.

After that, mix the minced meat well and form it into meatballs about the size of a walnut (they will decrease in volume during cooking).

Then we put them in a frying pan heated and sprinkled with vegetable oil for light frying.

Fry the meatballs over medium heat until slightly browned. It is not necessary to fry meatballs for soup; if you are preparing soup for a child or you are on a diet, then it is better not to fry them.

Immediately put it in the pan.

And pour grated carrots and finely chopped onions into a frying pan, add butter and sauté the vegetables over medium heat for about 2-3 minutes (stirring).