Meatball and Macaroni Soup with Carrot and Zucchini

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This wholesome soup is nutritious and fulfilling at the same time. I'm sure your kids are going to love it to the fullest. This soup has ample scope for experimentation. Red meat meatballs are used in this soup but you're free to use white meat. Similarly, feel free to use your favorite pasta variety. Zucchini, carrot, and corn add the required fiber content in the soup. If you want to make the rich and creamy version of this soup, add a generous quantity of cheese. Vegetarians can simply replace meatballs with tofu or cottage cheese. For best results, add parboiled veggies in the simmering soup few minutes before switching off the flame. Let's quickly make this hot and tasty soup for hungry tummies.

Meatball and Macaroni Soup with Carrot
Meatball and Macaroni Soup with Carrot and Zucchini
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Meatball and Macaroni Soup

Savor this piping hot bowl of delicious soup made with juicy meatballs and multiple veggies which are further enhanced with the addition of macaroni pasta.

Preparation Time: 25 minutes
Cooking time: 30 minutes
Servings: 6 to 8

Ingredients:
    Ingredients for meatballs:
  • 400 gm lean mutton or beef mince
  • 2 medium-sized onions (finely chopped)
  • 1 tsp fennel powder
  • 1 large egg (whipped)
  • ground black pepper (to taste)
  • salt to taste
  • Ingredients for soup:
  • 200 gm Macaroni pasta
  • 1 cup carrots (diced)
  • 1 cup zucchini (diced)
  • 1/2 cup corn kernel
  • 10 cups mutton or beef stock
  • 1/4 tsp garlic powder
  • 1/3 tsp white pepper powder
  • 1 tsp white onion paste
  • 1 tsp vegetable oil
  • salt to taste

Instructions:

  1. Add Macaroni in salted water on a medium flame.
  2. Boil for about 4 to 5 minutes.
  3. Drain all the water and keep the pasta aside.
  4. Parboil carrot, zucchini, and corn in salted water.
  5. Drain all the water and keep the veggies aside.
  6. In a large saucepan, add stock with a pinch of salt.
  7. Bring to a boil and switch the flame to low.
  8. Take a large bowl and add minced meat in it.
  9. Now add finely chopped onion, fennel powder, whipped egg, ground black pepper, and salt.
  10. Mix all the ingredients and make firm meatballs with your hands.
  11. Gently, add all the meatballs in the simmering stock.
  12. Meanwhile, heat vegetable oil in a large cooking pot on a medium flame.
  13. Add white onion paste and stir fry for about 2 minutes.
  14. Add garlic powder and stir fry for another half a minute.
  15. Transfer simmering stock and meatballs to the pot and switch the flame to low-medium.
  16. Add parboiled veggies with boiled pasta and season with white pepper powder and salt.
  17. Simmer for about 5 to 6 minutes stirring gently at regular intervals.
  18. Serve hot.

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