Zucchini Soup with Meatballs

Elena Butuc

This recipe was automatically translated from Romanian. View original here

The recipe is another improvisation of how you can use healthy, dietary products to make a delicious and complete meal. It is one of our favorite soups, I recommend it for lunch but especially for dinner.

Zucchini is one of my mother's favorite vegetables, she grinds it small and puts it in any soup, like a kind of vegetable - it adds a very good taste, something I didn't know until I tried it. Besides the fact that it is very good, it is also healthy, you must try.

You can also improvise a chicken soup in which to put only zucchini, without meatballs - with them I found it more interesting.

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Ingredients

Metric US

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Chicken meat

1 piece

I put a few pieces of chicken that I had in the fridge to make the soup tastier - you can without them

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White onion

2 pieces

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Tomatoes

1 piece

you can put here 1 pepper, 1 parsley root, carrot, celery - if you have

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Zucchini

1 piece

1 larger or 2 smaller

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Chicken meat

300 g

for meatballs - here I put turkey

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Sunflower oil

2 tbsp

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Laurel leaves

2 pieces

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Borsch/Lemon juice

300 ml

put to taste, as sour as you like

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Salt

1 tbsp

adjust according to taste

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Egg

1 piece

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Fresh parsley

2 tbsp

+ ground pepper for meatballs

Step by step

The first thing I recommend is to make the soup base - the soup comes out much tastier and more complete.

So in a saucepan put the chicken cutlery (a little more bone - paws, wings, back - mine were from the country) - add about 2-3 liters of water to cover them well. Put on the fire, when it boils, take the foam and add the vegetables - here I put 1 whole onion and a finely chopped tomato (if you have you can also put 1 pepper, carrot, parsley root - all whole).

Add the bay leaf, oil and simmer, simmer for about 1 hour.