Cheesy Vegetable Chicken Meatball Soup

Very hearty and beautiful soup! Both adults and children will like it.
cook time: 1h 30 min
Ava Prescott
Cheesy Vegetable Chicken Meatball Soup

Nutrition Facts (per serving)

128
Calories
8g
Fat
10g
Carbs
8g
Protein

Ingredients (12 portions)

Basic:

Chicken mince 400 g
Salt to taste
Ground black pepper to taste
Potato 300 g
Cauliflower (used frozen) 200 g
Parsley 50 g
Carrot 100 g
Vegetable oil (for frying) 1 tbsp
Dill 50 g
Leek 150 g
Chicken eggs 2 pc
Processed cheese 200 g
White bread (2-3 slices) 75 g
Celery (root) 150 g
Vermicelli 75 g

Recipe instructions

Step 1

Step 1
Our recipe used frozen cauliflower, but, of course, its fresh version will not spoil the taste of the finished dish. Processed cheese must first be placed in the freezer — this will make it easier to work with.

Step 2

Step 2
Chop the parsley and dill as finely as possible. This greenery will be part of the minced meatballs, so it should be very small.

Step 3

Step 3
Combine chopped herbs, eggs, minced chicken and crumbled bread in one bowl. Add salt and pepper to taste.

Step 4

Step 4
Mix the ingredients thoroughly until a homogeneous mass is formed. If you think the minced meat is too liquid, add more bread crumbs or flour. If it is too dry, add a little water. Place the finished minced meat in the refrigerator for half an hour.

Step 5

Step 5
While the minced meat is infused in the cold, you can prepare other ingredients. We cut leeks into thin rings, carrots and celery into thin strips.

Step 6

Step 6
Peel the potatoes and cut them into quarters. Make sure that the size of the pieces is not too large.

Step 7

Step 7
We divide large cabbage inflorescences into small ones.

Step 8

Step 8
Cut frozen cheese into small cubes.

Step 9

Step 9
After keeping the minced meat in the refrigerator for half an hour, remove it and form small balls — a prototype of future meatballs.

Step 10

Step 10
Fry carrots and celery in vegetable oil until softened.

Step 11

Step 11
Add carrots and celery, leeks and continue frying for another 2-3 minutes.

Step 12

Step 12
At the same time as frying the vegetables, bring the water in a saucepan to a boil and add the melted cheese there. Mix it thoroughly until completely dissolved and wait for the water to boil again.

Step 13

Step 13
Place potatoes and cabbage into the resulting cheese broth. We are waiting for it to boil again.

Step 14

Step 14
Add fried vegetables to potatoes and cabbage. Now we can add a little salt to our soup. Cook everything for 5-7 minutes.

Step 15

Step 15
After the specified time has passed, add vermicelli to the pan, and then, one by one, add meatballs. Mix everything carefully and let it simmer for about 12-15 minutes. Season the finished dish with salt and pepper to taste. Bon appetit!

Additional rubrics

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