Soup with meatballs, zucchini and rice

This meatball and rice soup is easy to prepare and delicious. The zucchini gives the soup a mild, delicate flavor, while the meatballs make the dish filling.

• Recipe author: Irina Sakharova
• After preparation, you will receive 2 servings
• Cooking time: 30 minutes
• Prep time: 5 minutes
• Total recipe preparation time: 35 minutes

Ingredients

• Carrots 1 piece
• Potatoes 3-4 pieces
• Onion 1 piece
• Celery stalk 1 piece
• Garlic 1-2 cloves
• Minced meat 400 g
• Vegetable broth 1200 ml
• Salt to taste
• Rice 50 g
• Zucchini or zucchini 1-2 pieces

Cooking method

• Grate the carrots on a medium grater. Cut the potatoes, onions and celery stalk into small pieces. Pass the garlic through a press.

• Form the minced meat into meatballs.

  If using ready-made meatballs, do not defrost them.

• Boil the broth and salt. Add the meatballs, rice, carrots, onions, garlic and potatoes.

  In addition to vegetable broth, you can use meat broth, bouillon cube, or just water.

• Bring to a boil and simmer over low heat for 15-20 minutes.

• Peel the zucchini or zucchini and grate on a fine grater. Add them to the soup and cook for another 5 minutes.

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• Turn off the stove and leave the soup covered for 15–20 minutes to infuse.

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