For meatballs 1 small zucchini 1/2 medium onion 1 large garlic clove 1/4 cup parsley 1lb extra lean ground beef 1 large egg 1/2 teaspoon salt 1 pinch white pepper 1 teaspoon paprika 1 tablespoon no salt seasoning or Italian seasoning
For soup 2 L chicken stock or water with stock cube 4 small zucchini, diced 2 large carrots or handful baby carrots, diced 1/2 medium onion, chopped 1 large potato, peeled and diced 1 cup broccoli, diced 1/2 cup frozen green peas 1 tablespoon no salt seasoning or Italian seasoning 1 teaspoon paprika salt and pepper to taste 1 handful parsley, chopped
Meatballs In food processor chop zucchini, onion, garlic clove and parsley. Add it to large bowl with ground beef, egg, seasoning, paprica, salt and pepper. Mix everything together with spoon. Roll balls about 2 teaspoons size and place them on a plate. Pop them into refrigerator for 10 minutes.
Soup Meanwhile bring the broth to boil and then add all the vegetables except of parsley. Add seasoning, paprika, salt and pepper. Bring everything to boil and start adding meatballs one by one. When all the meatballs are in, lower the heat to medium low and simmer the soup for 35-40 minutes or until meatballs are done and vegetables cooked thru. Remove from the heat add parsley and serve.
