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Add a photoThis soup is a perfect option during cold winter months!
Ingredients
- 3 Carrots
- 1 Turnip
- 1 Leek
- 1 Parsnip
- 2 Celery Sticks
- 2 Medium Potatoes
- Fresh or Dried Dill
- For the Meatballs:
- 1 Egg
- 1 Onion
- 200g Minced meat (pork or beef)
- 1 Cube Chicken Stock
- Salt & Black Pepper to taste
- Oil for frying (about 2-3 Table spoons)
Directions
- Wash, peel and chop carrots, turnip, leek, parsnip and celery into bite-size pieces.
- Heat oil in a large pot (medium heat) and add the chopped vegetables. Fry slightly for about 5 minutes.
- Add water (about 2 litres). If you prefer thick soup add less water or more vegetables.
- Bring to the boil and add the chicken stock cube (or chicken broth).
- TIP: If you wish to use your homemade chicken broth, use 1 litre water and 1 litre broth.
- Reduce the heat and simmer for 30 minutes.
- Meanwhile:
- Place the minced meat in a large bowl. Finely chop the onion and add to the bowl. Add the egg, salt, black pepper and mix well (use hand or a wooden spoon). Using your hands form small balls out of the mix and place them onto a plate for later.
- When 30 minutes have passed, add peeled and chopped potatoes. Simmer for further 10 minutes, then bring to the boil, add the meatballs and boil until they surface. Right before turning off the heat, sprinkle with fresh or dried dill.
- If the meatballs are cooked and the vegetables are soft the soup is ready.
- Serve with a slice of bread or a toast.
- Happy Cooking from HappyFoods tube!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 12 | 10% |
| Total Fat 1.37g | 2% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 82mg | 3% |
| Potassium 629mg | 18% |
| Total Carbs 23.76g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 5.33g | 4% |
| Protein 4.14g | 7% |
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