I suggest serving a delicious and appetizing, low-calorie and at the same time quite satisfying family dinner - a puree soup with zucchini, potatoes and meatballs. Step-by-step recipe with a photo. Video recipe.
Popular and familiar vegetables such as potatoes and courgettes are usually garnished as a stew or roast. However, they can be used to make excellent first courses. For example, a puree soup with zucchini, potatoes and meatballs. It is very simple to make, while the dish is very nutritious, even in spite of the fact that it belongs to dietary ones. Vegetables are cut into pieces, boiled in a saucepan or stewed in butter. This is already chosen by the hostess, depending on how much calorie you want to cook the dish. Boiled vegetables are brought to a puree-like consistency, meatballs are added and the soup is ready.
It is worth noting that zucchini contain many essential substances like proteins, fats, organic acids, calcium, potassium, phosphorus and copper. They are easily digested by the stomach and help remove toxic substances from the body. In addition, zucchini gives the soup an original sweetish taste and goes well with many vegetables and meat. This delicious and light vegetable soup can be prepared not only during the squash season, but at any other time of the year, if this vegetable is frozen for future use.
See also how to make mashed pea duck soup.
- Caloric content per 100 g - 149 kcal.
- Servings - 4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Zucchini - 1 pc.
- Sweet bell pepper - 1 pc.
- Allspice peas - 3 pcs.
- Carrots - 1 pc.
- Minced meat (any sort) - 250-300 g
- Ground black pepper - a pinch
- Greens - a small bunch
- Tomatoes - 2 pcs.
- Potatoes - 1 pc.
- Salt - 1 tsp or to taste
- Bay leaf - 2 pcs.
Step-by-step preparation of puree soup with zucchini, potatoes and meatballs, recipe with photo:
1. Peel the potatoes, wash and cut into slices.
2. Wash the courgettes, dry and cut into slices. If you are using ripe cobs, peel them from the coarse skin and remove the large seeds.
3. Peel the carrots, wash and cut into cubes.
4. Peel the bell peppers from the seed box with partitions, remove the stalk, wash, dry and cut into small pieces.
5. Wash the tomatoes and cut into slices.
6. Place all vegetables in a cooking pot.
7. Pour the vegetables with drinking water, add bay leaves and peppercorns.
8. Boil, reduce the temperature to the minimum setting and boil the vegetables under the lid until tender.
9. Remove the boiled vegetables from the broth, remove the bay leaves and peppercorns. Do not discard the broth.
10. Use a blender to chop the vegetables to a puree consistency.
11. Return the vegetable mass to the saucepan with the vegetable broth and stir to distribute the thick mixture throughout the volume.
12. While the vegetables are cooking, cook the meatballs. Wash the meat and twist it through a meat grinder. Add salt, black pepper and any spices to the minced meat. Mix well and beat to release gluten from the meat fibers. Then the meatballs will hold well and will not fall apart during cooking. Fight them off as follows. Take the minced meat in your hands, raise it at head level and throw it with force on the table with a slap. Do this procedure 5-7 times.
13. Form round meatballs. They range in size from cherry to walnut.
14. Bring the vegetable puree to a boil and lower the meatballs.
15. Cook the meatballs for 7-8 minutes. Do not overcook it any longer, otherwise the meat will be rubbery. They prepare very quickly.
16. Add the finely chopped herbs to the saucepan. Season with salt and pepper. Stir and cook for 1-2 minutes.
17. Leave the ready-made puree soup with zucchini, potatoes and meatballs for 10 minutes and serve it with croutons or croutons.
See also a video recipe on how to make potato cream soup (mashed potatoes) with zucchini.
