Soup with Meatballs and Brussels Sprouts

Light soup with minced turkey meatballs, Brussels sprouts, and potato cubes has a pleasant taste and aroma, saturates, but does not add heaviness.

Summary

Ingredients

• Turkey fillet – 350 g
• Brussels sprouts – 200 g
• Potatoes – 4 pcs. (400 g)
• Garlic – 4 cloves
• Carrots – 1 pc. (100 g)
• Bulb onions – 1 pc. (80 g)
• Olive oil – 3 tbsp
• Bay leaf – 2 pcs.
• Allspice black pepper – 4-5 pcs.
• Ground black pepper – 1 pinch
• Ground paprika – 0.5 teaspoon
• Salt – 1 teaspoon
• Fresh parsley – 1-2 branches
• Fresh dill – 1-2 branches

Instructions

1. Cut the turkey fillet into pieces that your blender or meat grinder can process.
2. Place the fillets, peeled garlic, and parsley leaves in a blender bowl. Add salt and black pepper. Grind everything until minced. With wet hands, shape the meatballs into about the size of a walnut.
3. Boil 1.8-2 L of water in a saucepan. Dip the meatballs in boiling water. Wait for them to pop up. Then dip the Brussels sprouts into the pot. Cook for 10 minutes. Peel and dice the potatoes.

   

4. Transfer the potatoes to a saucepan with the cabbage and meatballs, cook for another 8-10 minutes. Cut the peeled onions into cubes. Peel the carrots and cut them into small cubes.
5. Heat the olive oil in a skillet and fry the onions and carrots until soft, about 5-7 minutes. Transfer the fried vegetables to a saucepan.
6. Chop the dill herbs. Add black allspice peas, ground paprika, bay leaves, and finely chopped dill. Pour salt into the soup, stir and turn off the heat.
7. Soup with meatballs and brussels sprouts is ready. Let it steep for 5-10 minutes and serve. A fragrant, light, and healthy soup for a family dinner – what could be better?)

   

Bon Appetit!