Vegetable soup with beans and meatballs
8 servings
40 minutes
Vegetable soup with beans and meatballs is a true ode to Italian cuisine, embodying a wealth of flavors and textures. Tender meatballs, aromatic vegetables, and white beans create a thick, nutritious base, while thyme and bay leaf add refined spice to the dish. This soup evokes traditional Italian meals where simplicity meets depth of flavor. It warms wonderfully on cold days and is perfect for family dinners. Serving it with crispy whole grain toast adds completeness. Easy to prepare, it suits both everyday lunches and cozy gatherings with loved ones. Each sip reflects the harmony of Italian flavors, making this soup a true gastronomic delight.
1
Cut the meat into cubes. Soak the bread in milk.
- Beef: 200 g
- Pork: 200 g
- Wheat bun: 2 pieces
- Milk: 0.5 glass
2
Pass the meat through the meat grinder, preferably twice: the minced meat will be tenderer.
- Beef: 200 g
- Pork: 200 g
3
Put parsley leaves in the blender and squeeze in garlic. Grind it.
- Parsley: 0.5 bunch
- Garlic: 1 clove
4
Pass 1 onion and a squeezed bun after milk through the meat grinder into the twice ground minced meat.
- Onion: 2 heads
- Wheat bun: 2 pieces
5
Add the greens from the blender (no need to grind them). Mix thoroughly, best with hands. Add salt and pepper. Mix again.
- Parsley: 0.5 bunch
- Salt: to taste
- Ground black pepper: to taste
6
Chop the remaining onion. Slice the white part and a couple of green leaves of the leek into rings.
- Onion: 2 heads
- Leek: 1 piece
7
Cut the carrot into small cubes. Also chop the celery.
- Carrot: 1 piece
- Celery stalk: 1 piece
8
Heat olive oil in a pot and add all the chopped vegetables. Cook over medium heat until soft, about 2-3 minutes. Do not fry!
- Olive oil: 2 tablespoons
- Onion: 2 heads
- Leek: 1 piece
- Carrot: 1 piece
- Celery stalk: 1 piece
9
Then add thyme leaves and bay leaf to the pot. Pour in 1.5 liters of hot water, bring to a boil, reduce the heat, and continue to cook.
- Thyme: 5 sprig
- Bay leaf: 2 pieces
10
In the meantime, drain the juice from the beans. Add canned tomatoes and beans to the soup.
- Canned white beans: 800 g
- Chopped tomatoes in their own juice: 800 g
11
Make small balls from the minced meat, the size of a walnut. For convenience, place them on a board. It's better to periodically wet your hands with cold water - this way the minced meat won't stick to your hands.
12
Once the soup boils, add all the meatballs and cook for another 5 minutes. When the meatballs float to the top, the soup is ready.
13
On the plates! Serve with toast made from whole grain bread. Enjoy your meal!