I propose to cook for lunch a delicious, healthy and aromatic soup with meatballs, but in a "new version" - with cauliflower! Both children and adults will love this food.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
All soups with meatballs are a good solution, especially when you need to quickly cook a hearty and rich soup, but there is no time for a long cooking of the broth. But if you prepare the meatballs for future use, then the first course can be made in just a few minutes, because they cook very quickly.
The cauliflower, which is part of this dish, is a healthy, tasty and low-calorie product that contains many useful substances. The fine cellular structure of a vegetable has less coarse fiber than its white-headed counterpart, which makes the internal organs easier to digest and less irritated. Such properties allow the vegetable to be widely used in the children's menu, incl. and cook wonderful soups that will appeal to absolutely everyone - women and men, children and adults.
When purchasing cauliflower, you can determine its quality by looking at the green leaves. A heavy and sturdy good head of cabbage surrounded by few fresh leaves. Inflorescences are white, with a purple tint or ivory. The properties of the vegetable are absolutely independent of color. If dark spots appear on the vegetable, it is an alarming signal. Such spots should be carefully cut out or completely discarded. The storage of cauliflower is allowed no more than 10 days at 0 ° C.
- Caloric content per 100 g - 73 kcal.
- Servings - 6
- Cooking time - 30 minutes
Ingredients:
- Frozen meatballs - 250 g
- White cabbage - 0.5 small head of cabbage
- Carrots - 1 pc.
- Potatoes - 3 pcs.
- Tomatoes - 1 pc.
- Garlic - 2 cloves
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
Cooking Meatball and Cauliflower Soup
1. Meatballs are dipped to cook exclusively in boiling water. Therefore, take a pot of water, put bay leaves, peppercorns and boil.
2. As soon as the water boils, immediately lower the meatballs. The water will stop boiling right away, so turn the heat high to bring the meatballs back to the boil. At the same time, stir them several times so that they do not stick together.
3. Following the meatballs, immediately dip the peeled and diced carrots and potatoes into the pan. Heat high, bring to a simmer, reduce heat, cover saucepan and simmer for about 10 minutes.
4. Then put in a saucepan, shredded white cabbage and disassembled into cauliflower inflorescences. Also add the diced tomato to the broth.
5. Season the soup with salt, ground pepper and, after boiling, cook for another 10-15 minutes. Since all vegetables are used young and the meatballs are frozen, the soup cooks very quickly. Half an hour is enough for you to have a hearty first course ready.
6. Place soup on bowls and serve. Squeeze a peeled quarter of a garlic clove through a press into a plate before serving. It will add flavor and appetite.
See also the video recipe on how to make cauliflower soup with meatballs.
