"Spring" soup is a successful combination of vegetables, cabbage, peas, pasta, herbs and meatballs from diet turkey breasts. It also combines satiety, lightness, and healthiness at the same time. And its appearance awakens the appetite not only in adults, but also in children.
Ingredients:
• 400 g of turkey breasts;
• 2 potatoes;
• 1 onion;
• 1 carrot;
• 200 g of cauliflower;
• 170 g frozen green peas;
• ½ small bunch of parsley;
• 1, 5 l. water;
• 2 tbsp. l. small pasta;
• 2 tbsp. l. sunflower oil;
• 1 tsp. salt;
• ¼ h. L. black pepper.
Preparation
1. Wash the cauliflower and separate it by hand into small twigs. Chop the onion, cut the potatoes into cubes, grate the carrots on a coarse grater. Wash and chop parsley greens.
2. Pour oil into a deep frying pan and heat it up. Put the onion in hot oil and lower it a little, then add the carrots, mix and fry until the ingredients are soft.
3. Put the potato cubes in a saucepan, add water, put on the stove, bring to a boil and cook.
4. Wash the turkey breasts, mince, season with salt and pepper, sprinkle with parsley and mix thoroughly. Form small meatballs from the cooked minced meat with wet hands.
5. Put all the meatballs in turn in the boiling soup, gently stirring it with a spoon so that nothing sticks together. Salt the soup to taste and cook for 3-4 minutes.
6. After this time, add cauliflower sprigs and frozen peas to the soup, cook for 5 minutes. Then put the onion and carrot fry and cook again for 5 minutes.
7. At the end of cooking, add pasta and, if necessary, add salt (universal seasoning). Cook the soup for a couple of minutes, then remove from heat, cover and leave to stand for about 20 minutes.
8. After 20 minutes pour the infused soup with turkey meatballs into plates and serve with bread, vegetables and herbs.
