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Hidden Veggie Meatball Soup: A Deliciously Nutritious Twist

As the days grow shorter and the chill of winter settles in, there’s nothing quite like a warm bowl of soup to comfort the soul. Among the myriad of soup options available, one standout recipe is the Hidden Veggie Meatball Soup. Not only is this dish a feast for the senses, but it also cleverly incorporates hidden vegetables, ensuring that even the fussiest of eaters can enjoy a nutrient-packed meal without even realising it.

The Appeal of Hidden Veggies

In our increasingly health-conscious society, the importance of incorporating more vegetables into our diets cannot be overstated. However, getting children (and sometimes adults) to eat their greens can often feel like an uphill battle. Hidden Veggie Meatball Soup presents an ingenious solution: blending a variety of vegetables into the meatballs, allowing them to remain virtually undetectable in taste and texture. The result? A hearty dish that’s both nutritious and satisfying.

Ingredients

To create your own Hidden Veggie Meatball Soup, you will need the following ingredients:

For the Meatballs:

• 500g minced meat (beef, turkey, or a plant-based alternative)
• 1 carrot, finely grated
• 1 courgette (zucchini), finely grated
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 100g breadcrumbs
• 1 egg
• 1 tsp dried oregano
• 1 tsp salt
• Pepper to taste

For the Soup:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 sticks of celery, diced
• 2 cloves of garlic, minced
• 1 can (400g) chopped tomatoes
• 1 litre vegetable or chicken stock
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Meatballs:
In a large mixing bowl, combine the minced meat with the grated carrot, courgette, finely chopped onion, minced garlic, breadcrumbs, the egg, and dried oregano. Season with salt and pepper. Mix together until well combined. With wet hands, shape the mixture into small meatballs, roughly the size of a golf ball. Place them on a baking tray lined with parchment paper.

2. Brown the Meatballs:
In a large frying pan, heat a little olive oil over medium heat. Add the meatballs in batches, browning them on all sides (about 6-8 minutes). They don’t need to be fully cooked through, as they will simmer in the soup later. Once browned, remove them from the pan and set aside.

3. Create the Soup Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften. Add the minced garlic and cook for another minute until fragrant.

4. Build the Soup:
Pour in the canned tomatoes and stock, stirring to combine. Add the dried basil, along with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavours to meld.

5. Add the Meatballs:
Carefully add the browned meatballs to the soup. Allow them to simmer in the broth for an additional 10-15 minutes, until they are cooked through and the soup is piping hot.

6. Serve and Enjoy:
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve it with crusty bread for a truly satisfying meal. You may find that even the pickiest eaters return for seconds, completely unaware of the hidden goodness packed within those meatballs.

Final Thoughts

Hidden Veggie Meatball Soup is more than just a meal; it’s a delightful way to sneak in vital nutrients while enjoying a comforting dish. With its rich flavours and hearty meatballs, this soup is perfect for busy weeknight dinners or even a cosy weekend gathering. Embrace the cold weather with this nourishing recipe, and delight in the fact that you’ve made a wholesome choice for yourself and your loved ones. Happy cooking!

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