Kazakh Vegetable Soup with Meatballs

Ingredients

In the original Dutch version of this dish, the meatballs are typically made with a mixture of ground beef and pork. However, in the Kazakh adaptation, we use ground beef or lamb to add a distinct flavor profile. Additionally, the spices used in the Kazakh version may differ, incorporating traditional Kazakh spices such as cumin and paprika to enhance the soup's taste. We alse have the original recipe for Groentesoep met balletjes, so you can check it out.

• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef or lamb with salt, pepper, cumin, and paprika. Mix well and shape the mixture into small meatballs.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the diced carrots, potatoes, and bell pepper to the pot. Stir and cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the beef or vegetable broth and add the bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes or until the vegetables are tender.
5. 5.
   Gently drop the meatballs into the simmering soup and cook for an additional 10-15 minutes, or until the meatballs are cooked through.
6. 6.
   Remove the bay leaf from the soup and season with salt and pepper to taste.
7. 7.
   Serve the Kazakh Vegetable Soup with Meatballs hot, garnished with fresh parsley.

Treat your ingredients with care...

• Ground beef or lamb — Make sure the meat is well-seasoned and properly mixed with the spices to enhance the flavor of the meatballs.

Tips & Tricks

• For a spicier flavor, add a pinch of chili flakes or cayenne pepper to the soup.
• You can customize the vegetables in the soup according to your preference or seasonal availability.
• Serve the soup with a side of crusty bread or traditional Kazakh flatbread for a complete meal.

Serving advice

Serve the Kazakh Vegetable Soup with Meatballs piping hot in individual bowls. Sprinkle fresh parsley on top for a pop of color and added freshness. Accompany the soup with a side of bread for a satisfying meal.

Presentation advice

Present the Kazakh Vegetable Soup with Meatballs in a rustic soup tureen or individual soup bowls. Garnish each serving with a sprig of fresh parsley to enhance the visual appeal. Serve with a side of bread on a wooden platter for an authentic touch.