If you think that soup is boring and nutritious, then it will be a pleasant discovery for you that the first dish can be bright and light, while hearty and healthy. A colorful and tasty soup with broccoli, bell pepper and chicken meatballs will be appreciated by all your homemade! Emerald inflorescences of tender broccoli amazingly contrast with red strips of sweet pepper; appetizing they add orange mugs of carrots and fresh herbs.Broccoli and Meatball Soup
Broccoli cabbage is the "sister" of cauliflower, and, scientifically speaking, its subspecies. The main difference is the green shade of inflorescences. Chlorophyll gives them a pleasant emerald color, which is important not only for plants, but also necessary for the human body to organize the correct blood composition. In addition, in tender inflorescences of broccoli there are twice as many minerals as in cauliflower. And the content of vitamin C is two and a half times higher than in citrus fruits!
Also, broccoli contains impressive reserves of the vitamin "keen eyes and beauty" - beta-carotene. Together with orange suppliers of provitamin A - carrots and pumpkins - green broccoli was surprisingly far ahead of other vegetables! Its calorie content is low, because broccoli is a wonderful dietary product.
Broccoli can be fried in an egg, cook diet casseroles and vegetable soups with it. If the children are suspicious of unusual cabbage - catch it at the end of cooking, mashed in a blender and put it back into the pan a couple of minutes before being ready. After tasting a delicious soup, the next time the household will willingly eat it without such tricks.
The soup is cooked without frying, so it can be considered dietary. At the same time, thanks to meatballs and cereals, it turns out to be satisfying. And if, when serving, put a spoonful of sour cream in a plate, ... even those who previously considered themselves not a fan of vegetable soups will ask for supplements!
Ingredients for Broccoli and Meatball Soup
- 2.5-3 liters of water;
- 1 medium broccoli inflorescence;
- 1-2 bell peppers;
- 2-3 potatoes;
- 1 carrot;
- 1 onion;
- 150-200 g of minced chicken;
- half a glass of unpolished rice (or bulgur);
- salt - to taste (approximately 2/3 tbsp. l.);
- vegetable oil - 1 tbsp. l (optional);
- greens: dill, parsley, basil (fresh, dried or frozen).
Method for making broccoli and meatball soup
We put the pan on the fire, pouring water there and pouring out the washed rice: cereals need more time for cooking than vegetables. In the meantime, the water begins to boil, clean and wash the vegetables. They should be lowered into boiling water immediately after being chopped to maintain maximum benefit.Chop potatoes and carrots
Cut the potato into small pieces, carrot - in circles. And you can cut stars to make it more interesting and smart.Put potatoes and carrots in boiling water
As soon as the water boils, pour the potatoes with carrots into the pan. Let them cook under the lid over medium heat for about 7 minutes, and in the meantime we will prepare the next batch of vegetables for the soup.Chop broccoli, bell peppers and onions
Having rinsed broccoli, we sort it into small inflorescences. The stalk can also be used for food - cut it across into thin slices. Sweet pepper, peeled from the tails and cores, cut into strips. Chop the onion. Lower the greens for five minutes in cold water, then rinse.Inflorescences of broccoli and parsley root
I recommend adding not only the listed greens to the soup, but also the parsley root: it gives the first dishes a magical aroma.Preparing the meat for meatballs
Add half the finely chopped onion and half the chopped herbs to the minced meatballs, salt, pepper and knead thoroughly. I prefer sirloin minced chicken - you can buy ready-made, but it is better to twist the chicken breast in a meat grinder.Making Meatballs
Wetting our hands in water, we make small balls of minced meat, a little smaller than a walnut.
If you are preparing soup for children, the meatballs should first be boiled and drained the first water, and then add them to the soup. Dip them in boiling salted water and boil for 2-3 minutes in a small saucepan. After that, the meatballs are half ready, so you can add them to the soup when it is practically cooked.Put pepper, onions, and broccoli stalks in a pan
In the meantime, we put pepper, onions and a sliced stalk of broccoli in the pan - it is denser and cooks a little longer than the inflorescences.We spread broccoli inflorescences in a pan
After 3-4 minutes, you can put broccoli inflorescences in the company with parsley root and meatballs. If you put the meatballs in the soup raw, then put a little earlier - at least 10 minutes before the soup is ready.Add Meatballs 10 Minutes Before Ready
Add salt, mix and cook for another 5 minutes.
It remains to add greens and a spoonful of sunflower oil (for beautiful golden circles), and after a couple of minutes the soup is ready.Add salt, add greens and, if desired, vegetable oil
Pour fresh vegetable soup with meatballs into plates.Broccoli and Meatball Soup
Serve with broccoli and meatballs served with a slice of bread or croutons, adding a spoonful of sour cream per serving.