Pea soup, complemented by tender meatballs, can be considered a full meal. A rich thick soup does not need to be supplemented in the form of a second dish. At the same time, cooking soup is simple and does not take much time.
Pick your recipe
You will need
- -1.5 liters of water
- -1.5 cup peas
- -200 grams of zucchini
- -200 grams of pumpkin
- -1 tablespoon of vegetable oil
- -300 grams of minced meat
- - salt, black pepper, ground nutmeg, coriander - to taste
Instruction manual
1
To prepare pea soup with meatballs, you will need a cauldron or a pan with a thick bottom.
Pour vegetable oil into the selected container, put pre-crushed with a coarse grater
zucchini and pumpkin. If desired, the pumpkin can be replaced with carrots, but there is no fundamental difference here, since it depends on it
color, but not the taste of the soup.
2
Also, if desired, you can add the roots: celery, parsley and so on. They should also be finely chopped using a grater of the same size as for the preparation of pumpkin and zucchini.
3
Cover the dishes and place on medium heat. Stew vegetables for 5 minutes, stirring them occasionally to
avoid overcooking.
4
Put spices in the stewed vegetables and salt them a little. Now add chopped peas, which, if desired, can be pre-soaked in cold water for 2 to 3 hours. Pour food into hot water, bring to a boil and cook over low heat, without a lid, for 30 to 40 minutes.
5
You can cook meatballs separately and add them to the soup immediately before serving. Or put the meat balls in boiling soup 15 to 20 minutes before the end of its preparation.