Soup with Zucchini and Meatballs

The soup is easy to prepare and easy on the stomach. Mustard oil gives the soup a beautiful color and undeniable benefits.

Ingredients

• zucchini 1 pc.
• potatoes 2 pcs.
• medium-sized carrots 1 pc.
• onions 1 pc.
• water 1.5 l
• minced chicken 300 g
• mustard oil 2 tablespoons
• Provencal herbs 0.3 tsp
• dill and parsley greens 1 bunch
• salt to taste
• freshly ground black pepper to taste

Directions

1. Put water on fire and bring to a boil. Peel, wash and cut the potatoes into small cubes.
2. Put potatoes in boiling water, let it boil again, add a little salt and cook until half cooked.
3. Peel, wash, dry carrots, onions. Finely chop the onion. Cut the carrots into short thin strips.
4. Heat mustard oil in a frying pan, put onions and carrots and fry over low heat for 8-10 minutes.
5. Add salt and pepper minced chicken, add Provencal herbs, mix.
6. Roll the minced meat into small meatballs with a diameter of about 1.5 - 2 cm.
7. Add the meatballs to the saucepan, let it boil and continue to cook with the potatoes.
8. Wash and dry the zucchini. Grate the zucchini on a special grater with thin long noodles. Alternatively, you can simply cut the zucchini into long strips.
9. Add chopped zucchini to soup and cook until zucchini is cooked, about 8-10 minutes.
10. Immediately put the fried carrots and onions into the soup, mix.
11. Wash dill and parsley greens, dry, finely chop.
12. Put the chopped greens in the soup. Salt the soup to taste, pepper a little more. Cook for 5 minutes. and turn off the fire. Let the soup steep for 5 - 7 minutes.
13. Delicious and healthy soup is ready! Pour the soup into bowls. Enjoy your meal!