Creamy soup with meatballs
Description
The soup is easy and quick to prepare. What I love about cream soups is that you can "hide" ingredients that some of my family members don't like. My son and I love pumpkin, but my daughter and husband don't. So, in order to still feed them this delicious vegetable, I sometimes make this cream soup. When you blend all the vegetables together, the flavors mix and you can't tell what's in it. And if you add some aromatic herbs or garlic, it all gets eaten without anyone asking what the soup is made of. If you have a similar issue, go ahead and make a cream soup. Now let me tell you... Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
First, let's prepare the meatballs. Add onion minced into a paste, egg, salt, and a pinch of ground black pepper to the ground meat. Mix thoroughly.
- 2
Step 2
We roll the meatballs from the minced meat. What size? Whatever you prefer!
- 3
Step 3
Pour water into a saucepan, bring it to a boil, then immediately add the meatballs and let them cook for about 15 minutes.
- 4
Step 4
Peel the onion and carrot. Cut the onion into cubes and grate the carrot on a grater. Peel the tomato and also cut it into cubes. Fry everything together in a heated pan with vegetable oil for about 7 minutes.
- 5
Step 5
Peel the potatoes, zucchini, and pumpkin. Cut everything into cubes.
- 6
Step 6
Remove the cooked meatballs from the broth, then add all the vegetables to the broth. Cook until the potatoes and pumpkin are done.
- 7
Step 7
When the vegetables are cooked, add salt and ground pepper to the pot, then blend the contents into a puree using a blender. Place the pot back on the stove, add the meatballs, and let the soup simmer for a few minutes. Before serving, stir in finely chopped fresh herbs.