Turkey Meatball and Vegetable Soup

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≈ $2.15 per kg 70 g
7. 7 Eggspack 10 pcs ≈ $1.89 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. Prepare: rinse the potatoes⁶ and carrots⁴, peel the onion⁵; dice the potatoes into 3 cm cubes, slice the carrots into 1 cm rounds, break the cauliflower² into florets, rinse the green³ peas; prepare a pot of about 2 L and bring the water to a boil.

2. Prepare: combine turkey mince with egg and salt, mix until smooth; roll the mixture into small meatballs about 2 cm in diameter.

3. Cook: drop the potatoes⁶ and carrots⁴ into boiling water over medium heat; simmer 8 minutes until the vegetables are half-cooked.

4. Cook: add the meatballs to the boiling water, add the cauliflower² and onion⁵; continue cooking over medium heat for 10 minutes until the onion is soft and the cauliflower starts to loosen.

5. Cook: add the green³ peas; season to taste; cook another 3 minutes until the greens are fully steamed and the vegetables are tender.

6. Finish: remove from heat, sprinkle with dill⁸; do not stir vigorously so the meatballs don’t break apart.

7. Serve: serve hot; bread or a roll can be offered as an accompaniment; you can prepare part of the ingredients in advance and keep in the fridge until serving.

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”.