Vegetable soup is easy to make, very filling, versatile and tasty. You can use your leftover vegetables if you like, or follow my recipe! If you want to make it even better you add mini meatballs. I’ve made these many times, and will include my recipe for those here as well.
When we were younger my brother and I, selfless brats that we were, always wanted to go to grandmas house because of the soup she often made. Even though she always claimed it was nothing special we absolutely loved it. It was extremely simple with only a few ingredients, yet I was never really able to recreate the flavour… Until I bought some fresh Celery leaves. The smell immediately told me that this was the “secret” ingredient my previous soups lacked!
Of course, if I would have asked my grandma she would have told me but I never thought she liked discussing food until recently. We are very different you know, and we never had that one subject we could always talk about. Until I asked her about her soup. She immediately started explaining, very detailed I might add, how she made it. I promise I’ll recreate it one day and then upload the recipe, you’ll love it!
Anyways, this vegetable soup is inspired by her recipe and it turned out quite nice. And, since this month is my budget proof challenge month I made sure it’s rather cheap as well! The soup itself, which contains around 6 servings, only cost €1,05 (!!) and the meatballs I added were a total of €2,30. That makes €3,35 for six servings, or 56 cents per bowl of soup!
If you’d like to make the soup vegetarian that is perfectly fine, just skip this part. I used a mixture of pork and beef mince, but you can use any type you like. My number 1 tip: add mustard!
- Minced meat, 500g (I used beef-pork)
- Onion, 1 small
- Bread-crumbs, 4 spoonfuls
- Egg, 1 large
- Mustard, 3 spoonfuls (or more!)
- Seasoning or salt and pepper
- Cut the onion into tiny cubes, as little as possible. Place this in a mixing bowl.
- Add the minced meat to the bowl and toss in the egg, mustard, seasoning and bread crumbs.
- Mix well, and form small balls from the mixture.
- Heat up a frying pan with some oil or butter.
- Place in a few of the meatballs, make sure they're not too crowded or they won't brown nicely.
- Place the lid on the pan and let cook for a minute.
- Turn to another side and repeat.
- Make sure the meatballs are browned on all sides. They don't have to be cooked through yet, as they will continue to cook in the soup.
- Continue until all the meatballs are done.
So, onto the vegetable soup. As I mentioned before you can use any vegetables you have leftover such as onions, bell pepper, carrot, leek, celery, mushrooms, tomatoes etc. If you want to follow a recipe, follow mine! Add the mini meatballs if you like.
- Celery leaves, 20g
- Onion, 1 large
- Leek, 1 half
- Carrot, 1 piece
- Soup noodles, 100g
- Meatballs, 1 serving (see recipe listed above)
- Stock cube, 1 piece (I used beef)
- Salt and pepper
- Olive oil
- Start by washing and chopping up the vegetables. Heat up the soup pan you used to cook the meatballs in with some olive oil.*
- Cook the onions on medium heat for 2 minutes. Add the carrot slices and the leek. Cook for another 2 minutes.
- Add 1.3 litre of water and a stock cube. Place the lid on the pan and let this simmer for a few minutes.
- Chop up 3/4 of the celery leaves and place this in the soup. Add salt and pepper.
- Add 100g of soup noodles. Let this boil for 5 minutes, then add the meatballs.
- Add the rest of the celery leaves. Do a taste test to see if you need more salt or pepper.
- When the meatballs are warm on the inside, it's ready to be served!
- *: I cooked the soup in the pan I prepared the meatballs in because there is still a lot of flavour in the oil. If you decide to throw this out you need to add additional seasoning.
- If you decide not to include the meatballs, you might need two stock cubes to make up for the lost flavour.
Yesterday I showed you how to make poached eggs in tomato stew. Find it here.