Turkey Meatball Soup with Vegetables

1. 1 Ground turkeypack 500 g ≈ $5.50 110 g
2. 2 Cauliflower (frozen)pack 400 g ≈ $1.80 100 g
3. 3 Green peas (frozen)pack 400 g ≈ $1.60 60 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Potatoes≈ $2.19 per kg 70 g
7. 7 Eggspack 10 pcs ≈ $1.93 0.3 pcs
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Bring 500 ml of water to a boil in a pot. Cut potatoes⁶ into 2 cm cubes, slice carrots⁴ into 0.5 cm rounds, finely chop the onion⁵, and separate cauliflower² into florets.

2. Mix turkey ground¹ meat with an egg, half the chopped onion⁵, and half the salt, then roll into 2 cm diameter meatballs.

3. Add potatoes⁶ and carrots⁴ to the boiling water, simmer for 8 minutes.

4. Add the meatballs, cauliflower², and remaining onion⁵, simmering on medium heat for 10 minutes, skimming foam, until the meatballs are fully cooked (no pink inside).

5. Stir in the peas and remaining salt, cooking for another 3 minutes until the vegetables are tender.

6. Turn off the heat, sprinkle with finely chopped dill⁸, and serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.