Description
This soup is easy enough and very delicious! If you avoid frying vegetables, I think that its nutritional value has increased, but we like it this way!
Ingredients
-
Breast of Turkey
400 g
-
Potatoes
2 piece
-
Onion
1 piece
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Carrots
1 piece
-
Cauliflower
200 g
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Green peas
170 g
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Parsley
0.5 coup
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Vegetable oil
2 Tbsp
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Salt
1 tsp
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Black pepper
0.25 tsp
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Water
1500 ml
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Pasta
2 Tbsp
Cooking
Cauliflower divided into small "florets".
Prepare the other vegetables. To wash and clean. Cut the potatoes into small cubes, onions also cut into small pieces, carrots grate on a coarse grater. In a saucepan to get water and put the potatoes. Put on fire and bring to boil. Reduce the heat under the pan and cook the potatoes.
The Turkey breast (or other loin) to grind the meat. Salt and pepper to taste, add the chopped parsley. All mix well.
To form from the resulting meat a lot of little meatballs. The size of the meatballs depends on Your desire (from the size of cherries to walnuts, nut).
Ready meatballs gently put in boiling water, from time to time, gently stirring to avoid sticking until You put them in the pan. Salt.
Meanwhile, in skillet, heat 2 tbsp oil and lightly sauté onions and carrots until the vegetables soften.
After 3-4 minutes put the meatballs in the pan, add the cauliflower.
And frozen green peas. Continue to boil everything for another 5 minutes.
Then add zazharku of carrots and onions. Boil all together for another 5 minutes.
Then add any pasta small format (I have "letters"). Test the soup for salt. Boil for another few minutes and remove the soup from heat.
Cover and let stand 20 minutes before serving the soup on the table.
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