"Golden" soup with pumpkin and meatballs

Pumpkin soup Useful soup with vegetables and chicken meatballs. The presence of a large number of vegetables such as pumpkin and carrots in the soup makes it golden and very appetizing in appearance, the meatballs give a rich, meaty taste to the broth - in the end we get a nutritious, vitamin and just the perfect first dish for a family dinner! Pumpkin taste is almost not noticeable, so even the most fastidious eaters who do not like this healthy vegetable will be satisfied!

Pumpkin soup Useful soup with vegetables and chicken meatballs. The presence of a large number of vegetables such as pumpkin and carrots in the soup makes it golden and very appetizing in appearance, the meatballs give a rich, meaty taste to the broth - in the end we get a nutritious, vitamin and just the perfect first dish for a family dinner! Pumpkin taste is almost not noticeable, so even the most fastidious eaters who do not like this healthy vegetable will be satisfied!

Ingredients:

• Pumpkin 200 g
• Potatoes 3 pcs.
• Carrot 1 pc.
• Onions 1 pc.
• Pepper sweet 1 pc.
• Chicken fillet 400g
• Eggs chicken 1 pc.
• Water 2 l
• Parsley fresh 0.25 bunch
• Fresh dill 0.25 bunch
• Salt 2.5 tsp.
• Pepper black ground 0.5 tsp.
• Sunflower refined sunflower oil 100 ml

Instructions

• Step 1 To make soup, we need pumpkin, potatoes, carrots, sweet pepper, onions, chicken fillet, chicken egg, spices, oil, parsley and dill greens, water.
• Step 2 Clean potatoes, cut into strips. Pour into the pot water, put the potatoes into it, put it on the fire, let the water boil, salt to taste and cook on low heat.
• Step 3 We clean the onion, carrots, pumpkin, sweet pepper, cut the vegetables with straw.
• Step 4 Fry the sliced ​​vegetables on a hot frying pan in sunflower refined oil.
• Step 5 While the potatoes are brewed and the vegetables are fried, we prepare the meatballs. We pass the chicken fillet through a fine mesh grinder. Add salt, black ground pepper and drive the egg. Thoroughly mix.
• Step 6 With dampened hands, form small meatballs the size of a walnut or slightly less.
• Step 7 When the potatoes are almost ready - throw the meatballs into the pan, stirring constantly.
• Step 8 When the meatballs flare up and the water boils - add vegetable roasting to the soup. Give the soup to boil again and cook on low heat under the lid for about 7 minutes.
• Step 9 Grind the greens, pour into the prepared soup. Pepper to taste. Stir and remove the pan from the plate. The soup is ready!
• Step 10 We serve soup hot, preferably immediately after cooking.