Vegetable soup with chicken meatballs

Bright, rich vegetable soup with chicken meatballs!

Ingredients

• Minced chicken - 300 g
• Onions (60 g) - 1 pc
• Garlic - 1 tooth.
• Egg white - 1 pc
• Salt to taste
• Black pepper - to taste
• Dill - 2 branches.
• Potatoes (200 g) - 2 pcs
• White cabbage / Cabbage - 300 g
• Carrots (140 g) - 1 pc
• Onions (90 g) - 1 pc
• Green peas (frozen) - 120 g
• Sweet pepper - 1 pc
• Oil - 2 tbsp. l.
• Water - 2 liters
• Salt to taste
• Black pepper - to taste
• Dill - 3 branches.

Directions

1. Prepare chicken meatballs: In a blender, bowl combines minced chicken, onion, and garlic pieces, and egg white. Mix thoroughly with a blender.
2. Season the minced meat to taste with salt and black pepper, add chopped dill, and mix thoroughly.
3. Form small meatballs from minced meat (I got 25 pieces) and put them in the fridge.
4. Vegetable part of the soup: cut the potatoes into small pieces and send in a saucepan with water, bring to a boil, and reduce the heat.
5. Finely chop onions and carrots. In a frying pan, heat a small amount of vegetable oil and send them to fry over medium heat until golden brown and soft carrots.
6. Cut the bell pepper into small pieces, and send it in a pan to the carrots and onions. Fry everything together for 2-3 minutes, not forgetting to stir.
7. Add green peas (do not defrost beforehand), season the vegetables with salt and black pepper to taste, fry the vegetables for another 1-2 minutes, and remove the pan from the heat.
8. Cut the cabbage.
9. When the potatoes are almost ready, send the cabbage to the pan, bring it to a boil, and reduce the heat.
10. Add fried vegetables.
11. Put the meatballs in the soup. Stir gently and cook for 10-12 minutes until meatballs are ready. Try the soup and adjust the taste to salt/pepper.
12. Add finely chopped greens to the soup (I have dill), bring to a boil, and remove the pan from the heat.
13. Delicious everyone!