Can I use frozen cauliflower?

Yes, add it frozen directly to the soup — no need to thaw. Increase cooking time by 3-5 minutes.

Why do my meatballs fall apart?

The mixture may not have been kneaded enough or needs more egg. Add 1 tbsp of flour and mix well.

How long do I cook the meatballs?

Cook for 15-20 minutes after they float to the surface. Check by cutting one open — it should be white throughout.

Yes, add 1-2 diced potatoes with the cauliflower for a more filling soup.

Meatball Soup

Name: Meatball Soup
Total time: 40 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken minced meat — 400 g; Semi-hard cheese — 50 g; Chicken egg — 55 g; Onion — 30 g; Button mushrooms — 300 g; Cauliflower — 400 g; Salt — 2 g; Water — 3000 g

55min

4237g

Nutrition per 100g

106

This meatball soup is a perfect choice for anyone who loves light yet satisfying first courses. Tender chicken meatballs with cheese, aromatic mushrooms, and cauliflower florets in a clear broth create a balanced and harmonious flavor. Simple to prepare, yet full of wholesome goodness. At just 30 calories per serving, it's a great start to a healthy lunch.

LunchMeatCheeseVegetablesSoups

WHAT YOU WILL NEED

From ingredients

8 products

Meatballs

Chicken minced meat400 g

Semi-hard cheese50 g

Chicken egg55 g

Onion30 g

Sauté

Button mushrooms300 g

Vegetables

Cauliflower400 g

Spices

Salt2 g

Base

Water3000 g

SIMPLE PROCESS

Step by step recipe

The key is proper preparation: mix ground chicken with grated cheese and onion, roll into balls, and drop into boiling broth. After 5 minutes, add cauliflower; after 15 minutes, add sautéed mushrooms. The onion is fried separately to add depth. Follow these steps for a perfect light soup.

Step 1

Make the Meatballs

Mix ground chicken with grated cheese, egg, and finely chopped onion. Season with salt and pepper. Knead well and roll into small balls.

Step 2

Start the Soup

Bring 3 liters (12 cups) of salted water to a boil. Drop the meatballs into the boiling water and cook for 5 minutes.

Step 3

Add Cauliflower

Break the cauliflower into florets. Add to the soup and cook for 15 minutes.

Step 4

Sauté Mushrooms and Onion

Slice the mushrooms and fry in a skillet until golden. Finely chop the onion and fry separately until translucent.

Step 5

Add Mushrooms and Onion

After the cauliflower has cooked for 15 minutes, add the sautéed mushrooms and onion to the soup. Cook for another 5 minutes.

Step 6

Serve

Garnish with fresh herbs (parsley or dill) to taste. Serve hot. Enjoy!

CHEF'S TIP

Add Cheese to Meatballs

Grated cheese makes the meatballs extra juicy and adds a creamy flavor. Use a semi-hard cheese that melts well.

Sauté Mushrooms Before Adding

Button mushrooms should be fried until golden to release their flavor and keep the broth clear.

Add Cauliflower at the End

Cauliflower cooks quickly, so add it 10-15 minutes before the soup is done to keep it tender-crisp.

Don't Overcook Meatballs

Cook meatballs for 15-20 minutes after they float. Overcooking makes them dense and dry.

SUBSTITUTIONS

Add your taste

With Ground Beef Replace chicken with ground beef — the meatballs become richer and firmer. Cook for 20 minutes.
With Broccoli Instead of Cauliflower Use broccoli for a vibrant color and slightly different flavor.
Add Rice Stir in 1.8 oz (50g) of rice with the mushrooms for a heartier, thicker soup.
With Cream Add 3.5 fl oz (100ml) of heavy cream at the end for a creamy, velvety version.

HOW TO STORE

How to Store Meatball Soup

Cool the soup, transfer to an airtight container, and refrigerate for up to 3 days. Add a little water when reheating if it's thickened. Freeze without mushrooms — they lose texture upon thawing.

GOOD TO KNOW