Spring soup is a good combination of vegetables, cabbage, peas, pasta, greens and meatballs from diet turkey breasts. It also combines satiety, lightness and utility at the same time. And its appearance arouses appetite not only in adults, but also in children.
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Ingredients:
• 400 g of turkey breasts;
• 2 potatoes;
• 1 onion;
• 1 carrot;
• 200 g of cauliflower;
• 170 g. Frozen green peas;
• ½ a small bunch of parsley;
• 1.5 l. water;
• 2 tbsp. l small pasta;
• 2 tbsp. l sunflower oil;
• 1 tsp salts;
• ¼ tsp black pepper.
Cooking
1. Wash cauliflower and divide by hand into small twigs. Chop the onion, cut the potatoes into cubes, rub the carrots on a coarse grater. Wash and chop parsley.
2. Pour oil into a deep skillet and heat it. Put the onion in the hot oil and slightly lower it, then add the carrots, mix and fry until the ingredients are soft.
3. Put the cubes of potatoes in a saucepan, add water, put on the stove, bring to a boil and cook.
4. Wash turkey breasts, pass through a meat grinder, season with salt and pepper, sprinkle with parsley and mix thoroughly. To form small meatballs with wet hands from the prepared meat.
5. Put all the meatballs in turn into a boiling soup, gently stirring it with a spoon so that nothing sticks together. Salt the soup to taste and boil for 3-4 minutes.
6. After this time, add sprigs of cauliflower and frozen peas to the soup, cook for 5 minutes. Then put the onion frying with carrots and cook again for 5 minutes.
7. At the end of cooking, add pasta and, if necessary, add salt (universal seasoning). Cook the soup for another couple of minutes, then remove from heat, cover and leave to stand for about 20 minutes.
8. After 20 minutes, pour the soup with turkey meatballs into plates and serve with bread, vegetables and herbs.