Pea soup, supplemented with tender meatballs, can be considered a complete lunch. Hearty thick soup does not need to be supplemented as a second course. At the same time, cooking the soup is simple and does not take much time.
It is necessary
- -1.5 liters of water
- -1.5 cups peas
- -200 grams of zucchini
- -200 grams of pumpkin
- -1 tablespoon vegetable oil
- -300 grams of minced meat
- -salt, black pepper, ground nutmeg, coriander - to taste
Instructions
Step 1
To make pea soup with meatballs, you need a cauldron or saucepan with a thick bottom.
Pour vegetable oil into the selected container, put the pre-chopped with a coarse grater
zucchini and pumpkin. If desired, the pumpkin can be replaced with carrots, but there is no fundamental difference here, since it depends on
the color but not the taste of the soup.
Step 2
Also, if you wish, you can add roots: celery, parsley, and so on. They should also be finely chopped using a grater of the same size as for preparing the pumpkin and squash.
Step 3
Cover the pan with a lid and place over medium heat. Simmer vegetables for 5 minutes, stirring occasionally to
avoid overcooking.
Step 4
Add spices to the stews and add a little salt to them. Now add the split peas, which, if desired, you can pre-soak in cold water for 2 - 3 hours. Pour hot water over the food, bring to a boil and cook over low heat, without a lid, for 30 to 40 minutes.
Step 5
You can cook the meatballs separately and add them to the soup just before serving. Alternatively, place the meatballs in the boiling soup 15 to 20 minutes before the end of cooking.
