meatball soup


  • 1 onion
  • 1 red pepper
  • 3 carrots
  • 1 turnip
  • 1 potato
  • 1/2 cup peas (fresh or frozen )
  • 50 gr green beans
  • 1 ripe tomato
  • 1 lemon
  • 1 liter of vegetable broth
  • Salt
  • – for meatballs
  • 100 gr fine textured soybean (dehydrated)
  • 1/4 cup rice (white or whole wheat)
  • Parsley fresh
  • paprika
  • Flour a of wheat
  • Freshly ground pepper
  • Vegetable broth
  • Olive oil
  • Sal


The night before, soak the rice in water. And on the other hand, the textured soybeans hydrating in a large bowl, covered with vegetable broth, a tablespoon of paprika and a pinch of salt.

Put the vegetable broth in a large pot to boil, with all vegetables washed, peeled and finely chopped. When it comes to a boil, lower the heat, add a few slices of lemon and a pinch of salt. Cover and cook for about 15-20 minutes.

Meanwhile, make the meatballs by thoroughly mixing the drained textured soybeans, a handful of freshly chopped parsley, the drained rice as well, two tablespoons of oil, a little salt and pepper. Add a few tablespoons of flour, and form small balls, the size of a walnut, and roll again in flour. Carefully place them in the pot with the soup and simmer, covered, for at least 30 minutes, stirring occasionally.

When the meatballs are done inside, serve hot, accompanied by bread crispy.

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