Meatball, Vermicelli, and Potato Soup
This is a light, easy soup for the whole family — even the little ones. Really tasty.
Cooking method
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Step 1:
Roll small balls out of the ground meat and drop them into boiling water.
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Step 2:
Grate the carrot on a coarse grater, dice the onion, and sauté them in oil until golden. Dice the potatoes small as well. Add all the vegetables to the pot and cook for 10 minutes.
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Step 3:
Add the vermicelli and herbs. I use angel-hair pasta — it's perfect for light soups like this. Just don't overcook it, or the soup will turn to mush. As soon as the vermicelli goes in, cook 1–2 minutes more and turn off the heat; the thin pasta cooks through quickly in the hot broth. I use dried herbs (dill, parsley); if yours are fresh, it's better to sprinkle them over the soup in the bowl — it's healthier and tastier that way.
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Step 4:
All done! Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vermicelli - 371 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
