Diet soup with cheese balls

Bulgarian cuisine

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Description Products Steps

A light vegetable diet soup combined with tender cheese balls turns out not only tasty, but also filling, and low in calories. This soup is an excellent option for baby food and nursing mothers. Serve it hot.

1. Calories
   64,97 kcal
2. Protein
   1,54 gram
3. Fat
   4,35 gram
4. Carbohydrates
   4,97 gram
5. ~ Time
   45 Min
6. Pepper
7. Complexity

Products per 12 serving:

1. Water

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   2.5 l = 2500 g
2. Carrot

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   1 piece = 100 g
3. Bulgarian pepper

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   1 piece = 150 g
4. Potato

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   5 pcs. = 600 g
5. Onions

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   1 piece = 80 g
6. Chicken egg

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   1 piece = 60 g
7. Dutch cheese

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   100 g
8. Wheat flour bakery

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   100 g
9. Butter

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   70 g
10. Vegetable oil

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    4 tbsp. l. = 68 g
11. Parsley

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    1 bunch = 20 g
12. Salt

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    to taste
13. Black pepper ground

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    to taste
14. The seasoning is universal

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    1 tsp. = 3 g

Steps:

1. 
   Prepare your pot and pan. Wash and peel the vegetables.
2. 
   Make the cheese mixture for the balls. To do this, grate the cheese on a fine grater, add soft butter (room temperature), sifted flour, egg, salt, and seasonings. Mix thoroughly and refrigerate for 30 minutes.
3. 
   Cut the pepper into strips, onion into small cubes, potatoes into large cubes so that they fit into a spoon, grate the carrots.
4. 
   Heat vegetable oil in a frying pan, add onion and fry it until golden for 4-5 minutes. Add carrots to the onions and fry for another 3-4 minutes. Add bell pepper and fry for another 5 minutes. Turn off the heat, add pepper and seasoning. Stir.
5. 
   Boil water in a saucepan, place potatoes and fried vegetables in a pan. First bring to a boil, then reduce heat and simmer for 3 minutes.
6. 
   Remove the cheese mass from the refrigerator and roll it into small balls 1-1.5 cm in diameter.
7. 
   Place the cheese balls in the pan and cook the soup for 10-15 minutes, stirring occasionally, until the potatoes are cooked. Taste the soup and add salt and pepper if necessary. After cooking, turn off the heat and let the soup sit covered for 10 minutes.
8. 
   Serve the soup in deep bowls, sprinkling portions with herbs.

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