Ingredients for - Thick Summer Ecstasy Soup with Meatballs
How to cook deliciously - Thick Summer Ecstasy Soup with Meatballs
1. Stage
Wash and peel the vegetables. Zucchini, peppers and potatoes are cut into small cubes. Cut carrots into slices.
2. Stage
Lightly fry the vegetables in vegetable oil. Transfer to a pot, pour 2-3 cups of water (if you like thicker enough 2 cups), cover and cook over low heat for 20 minutes (the main thing is not to overcook, otherwise it will not be tasty!)
3. Stage
Dice onion and garlic and fry for 5 minutes. Add chopped tomatoes and tomato paste. Stir and stew for another 5 minutes.
4. Stage
Prepare the meatballs. Soak the bread, squeeze it, mix it with minced meat, eggs, salt and pepper. Make small meatballs and put them in the soup, add stewed tomatoes, spices to taste and cook for another 10 minutes.
5. Stage
Pour it on the plates, sprinkle with herbs, let it cool a bit and call everyone to the table. BON APPETIT!
