Vegetable Soup with Cheese Balls
by Editorial Staff
Light vegetable soup cooked in chicken broth. Very delicate cheese balls make the soup not only delicious but also satisfying.
Ingredients
- Chicken leg – 1 pc.
- Potatoes – 1 pc. (60 g)
- Bulgarian pepper – 0.5 pcs. (40 g)
- Carrots – 1 pc. (60 g)
- Bulb onions – 1 pc. (60 g)
- Hard cheese – 60 g
- Butter – 40 g
- Egg – 1 pc.
- Flour – 3 tbsp
- Seasoning – 0.5 teaspoon
- Salt – 0.5 tbsp
- Vegetable oil – 1 tbsp
- Fresh dill – 5-10 g
- Water – 1.5 l
Directions
- To prepare the broth, pour the chicken leg in a saucepan with 1.5 liters of water, bring to a boil, reduce heat and cook for 40 minutes. My broth was cooked in advance. Remove the chicken leg from the finished broth, you can use it to prepare other dishes, for example, for salad. Strain the broth. Then prepare all the necessary ingredients for the soup.
- Grate hard cheese in a deep bowl on a fine grater. Beat in an egg and add room temperature butter. Add any seasoning. Then add flour. Stir all ingredients. Make cheese balls from the resulting mass.
- Peel the onions and carrots. Grate the carrots on a coarse grater. Dice the onion. Peel the bell peppers and cut into squares. Heat vegetable oil in a frying pan and fry onions, carrots and bell peppers over medium heat for 3-4 minutes. Peel and dice the potatoes. Boil the broth in a saucepan. Add potatoes and salt, cook for 15 minutes. Then put cheese balls in the broth, cook for 10 minutes. Then add the vegetable fry. Finely chop the dill and add to the saucepan. Cook the soup for another 3-5 minutes.
- Then turn off the heat and let the soup with cheese balls brew for 5-10 minutes. Pour the soup into bowls and serve.
Enjoy your meal!
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